American Barleywine Her Majesty's Pleasure Fusion Barleywine (awards)

[rwagner23]

Very excited! I'll be brewing this on Sunday as well as doing the ESB from the second runnings.

 

[phoenixs4r]

Brewed this on the 6th, used 32 lbs of us 2 row instead. Let it ferment out and tastes it. Little too wet, so I added the pound of sugar. Transferred it to a corny for long term storage till December. Frigging tasty! Can't wait.

Only hiccup is I cold crashed it and it sucked in a quart of sanitized water/blow off back into the fermenter. Hopefully at 13.8% alcohol it will kill anything that made it in

 

[rwagner23]

So I ran into a slight problem with this beer, SWMBO. Apparently making a bunch of noise at midnight trying to get the barelywine finished was too much so I ended up keeping the sparged beer (some 80 Crystal as suggested) in a cooler for a day and a half. It seemed okay and everything went smooth, but somewhere in the process of that second beer it soured. So now I got a sour ESB or something like that. Very drinkable though. Carbing up in a keg now.

As for the barleywine, wow!

 

[rwagner23]

Small update. Going to take the sour ESB off the gas and put it in a secondary on top of some cherries for a few months.

 

[brumon]

whats the point of doing a 120 min boil if your first hop addition isn't till 60 min?

 

[phoenixs4r]

Caramelization of the wort plus raising the OG me thinks. Its setup as no sparge so there is quite a large efficiency drop.

This has been sitting in a sealed keg in my closet since June. Bottling is in December, drinking is next June on my birthday. Can't wait. It was tasty when it went into the keg.

 

[Bobby_M]

Caramelization of the wort plus raising the OG me thinks.

Yup

 

[drawdy10]

Thoughts on this barleywine recipe? I have the boil volume so high because I am planning on a lot of hop loss and 120 minute boil at 5% boil off rate.

Let me know if you would tweak the malt percentages at all.

Planning to bitter with Nugget, flavor and flame out additions of a blend of nugget/chinook/cascade/columbus

Planning to innoculate different carboys with WLP090, WLP001, WLP007, WLP023.

 

[dfc]

Bobby, do you think this much grain/water would fit into a 10 gallon round Rubbermaid cooler or is this a little too ambitious for my setup?

 

[Bobby_M]

No it won't. 25 pounds is a realistic max for 10gallon tun. You'll use about 7.5 gallons of strike water but only get 5 gallons to drain out. You might consider putting a bowl or pot on top of the grain bed and pushing down with some force to squeeze as much high gravity wort out (as long as you're not crushing a false bottom or something). You can still throw another 3 gallons of sparge water in, stir and drain. It may not be quite as high in gravity, but figuring in the 2 hour boil and sugar addition will get you close. You can also add a bit more table sugar or even a pound of DME to punch it.

 

[dfc]

OK, thanks!

 

[phoenixs4r]

I brewed this in June on my bday been sitting in a let in my closet since July. Gonna bottle near Xmas and enjoy on my next bday. 6 more months to go!

Wonder if I should pitch more yeast when I bottle

 

[bruderbier]

I've never mashed a beer this large. When you say 10 gal strike yields approx 8.75 gal runnings, that works out to only .05 gal/lb grain absorbtion which is half the usual est. Is this due to your crush/setup or does the absorption go down for some reason with larger mashes. Seems impossible?

 

[Bobby_M]

You're right. I don't know how I came up with those numbers in the original post. I just fixed them up to represent the 2.5 gallons of absorption. On my system, I tend to boil off 1.5g per hour so I need 8.5 preboil to get to 5.5 post boil.

 

[bruderbier]

Thanks! I have a similar system. I've always thought my boil off rates were really high (if you're getting 10% on a commercial system they say you are doing well), but I guess it's just that a 5 gal beer in a 15.5 gal keggle and a blast furnace burner allows for a really vigorous boil without boiling over.

I can't wait to try this one. Sounds like Bass #1.

 

[AndMan3030]

I have one of those!

 

[AndMan3030]

This recipe inspired me to brew a barleywine. mine was somewhat similar. Here's what I came up with.

Malt
28 lbs Marris Otter
1 lb of Belgian Candi Syrup (45 Lov)

Hops
1.5 Ounces of Warrior - 60 min
2 Ounces of Simcoe - added evenly from 30 - 0 min

Yeast
Huge Starter of 1056

OG - 1.112

Currently fermenting at 60 degrees.

 

[rwagner23]

Just a follow up. I finally kegged this beer last week after six months of sitting on oak chips. Took a sip last night and good gravy that is some smooth beer. Happy Happy Happy. Now to bottle and hide some for three years.

 

[seatbelt123]

Just a follow up. I finally kegged this beer last week after six months of sitting on oak chips. Took a sip last night and good gravy that is some smooth beer. Happy Happy Happy. Now to bottle and hide some for three years.

Are you going to slightly over carb this before bottling? I'm planning a big barley wine like this and Don't want to risk bottle bombs. So I was thinking if kegging and then bottling with a beer gun. Usually when I do this I kick up the psi for a few days first. Thanks!

 

[rwagner23]

Are you going to slightly over carb this before bottling? I'm planning a big barley wine like this and Don't want to risk bottle bombs. So I was thinking if kegging and then bottling with a beer gun. Usually when I do this I kick up the psi for a few days first. Thanks!

You know I hadn't thought of that. Too late now.

 

[Tremonkey]

Long time reader, first time poster.

Thanks for posting this recipe and for all of the discussion, folks. I brewed this yesterday in my 10 gallon mash tun so dropped the Marris Otter down to 22lbs but kept the hopping the same since I have a pound of leafs in the freezer to get through. Also did my first yeast starter (I'd say it was with dry yeast.. but I do not want to incur wrath.. oh alright, it was with dry yeast). Ended up with a 1.095 OG and the beast starting bubbling before my 1/2 beer was in the fermenter (ESB made by capping with 1lb of Crystal 80, and then some light DME since I had it laying around and my OG was rather low).

Cheers!

 

[Wheelspin]

Can anybody tell me what the effects of replacing the Maris Otter with ordinary 2 row will be. I can't get Maris Otter my neck of the woods.

Any advice appreciated.

 

[phoenixs4r]

Brewed this a year ago, month in a primary, keg for 5 months, bottles for 6 more.

Delicious. Unfortunately, even with a fresh packet of yeast at bottling, it did not carbonate.

 

[AndMan3030]

I brewed this last December. I plan on poppin' bottles during this year's Holiday season. What is the best way to succesfully bottle this? I have made a "Bier Muncher Bottle Filler" would kegging, carbonating, and BM Bottlefilling be a good route? This sits way to long to end up flat.

-Thanks!

 

[BadMrFrosty]

This is a prison barlywine?

 

[Bobby_M]

No, the name is a play on the long term cellaring that you'd typically apply with a big barley wine.

 

[BadMrFrosty]

Aha, very clever

 

[AndMan3030]

So, Thinking of bottling this baby real soon. I have about 4.2 Gallons in a carboy. Brewed last December. For Bottling I was planning on adding about 4 OZ. of Dextrose, and a package of Champagne Yeast. Thoughts?

 

[Bobby_M]

When you chill down your sugar solution, sprinkle the yeast on top of that and let it sit covered for about 15 minutes. Then add it to your bottling bucket and rack the beer on it.

 

[AndMan3030]

I got received a Blichmann Beer gun for Christmas from SWMBO. I am going to try it out on this batch. This batch was brewed over a year ago, pretty stoked to try it out. It is force carbonating in my Keezer right now. I have it set at 12 PSI with the temp at 43 Degrees F. I figure I will be ready to bottle in a week. Also, I'm entering it in "The Upper Mississippi Mashout," here in MN in January. My only deviation from the original recipe was that I did not use any wood, and let it age in secondary instead of in the bottle.

My OG - 1.113
My FG - 1.028

ABV - 11.16%


I'll be sure to post results.

Thanks!