American Barleywine MCAB Qualifying American Barleywine Recipe

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Squelch

Member
Joined
Mar 10, 2006
Messages
23
Reaction score
13
Recipe Type
All Grain
Yeast
WLP 001
Yeast Starter
70b cells per gallon
Batch Size (Gallons)
5.5
Original Gravity
1.102
Final Gravity
1.028
Boiling Time (Minutes)
110
IBU
100
Color
17.4
Primary Fermentation (# of Days & Temp)
14D at 64°F
Secondary Fermentation (# of Days & Temp)
30D @ 68°F
Tasting Notes
Blind judged at 2018 foam cup. Judges gave me gold with the comment, "Reminds me of Bigfoot"
Here's a video on how I developed this recipe:

Grainbill
81.3 % Pale Malt, Maris Otter (3.0 SRM)
7.6 % Munich I (Weyermann) (7.1 SRM)
2.5 % Caramel/Crystal Malt - 40L (40.0 SRM)
2.5 % Caramel/Crystal Malt - 60L (60.0 SRM)
1.9 % Caramel/Crystal Malt -120L (120.0 SRM)
1.0 % Special B Malt (180.0 SRM)
0.5 % Chocolate Malt (350.0 SRM)
2.5 % Cane (Beet) Sugar [Boil] (0.0 SRM)

Bittering Hops
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 60 min 36.0 IBUs -
Flavor hops
1.75 oz Centennial [10.00 %] - Boil 15.0 min 20.2 IBUs -
0.90 oz Cascade [5.50 %] - Boil 15.0 min 5.7 IBUs -
Aroma hops
1.80 oz Centennial [10.00 %] - Boil 5.0 min 8.3 IBUs -
0.60 oz Amarillo [9.20 %] - Boil 5.0 min2.6 IBUs
0.60 oz Cascade [5.50 %] - Boil 5.0 min 1.5 IBUs
Whirlpool hops
2.25 oz Centennial [10.00 %] - Steep/Whirlpool 20.0 min, 200°F 15.8 IBUs -
0.75 oz Amarillo [9.20 %] - Steep/Whirlpool 20.0 min, 200°F 4.8 IBUs -
0.75 oz Cascade [5.50 %] - Steep/Whirlpool 20.0 min, 200°F 2.9 IBUs -
Dry Hops
1.80 oz Centennial [10.00 %] - Dry Hop 5.0 Days
0.60 oz Amarillo [9.20 %] - Dry Hop 5.0 Days
0.60 oz Cascade [5.50 %] - Dry Hop 5.0 Days

Yeast
California Ale (White Labs #WLP001) [35.49 ml] Yeast -

75min mash @152°F
110 minute boil
 

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