mnstorm99
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- US-05
- Additional Yeast or Yeast Starter
- Pitched 2 packs
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.090
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 90
- IBU
- 95
- Color
- 10°L
- Primary Fermentation (# of Days & Temp)
- 64° for 4 weeks
- Secondary Fermentation (# of Days & Temp)
- 1 week for dry hops
- Additional Fermentation
- Bottle conditioned for a couple months
- Tasting Notes
- Touch of sweet bread, but tangerine showed through (maybe even a very slight onion)
54% Rahr Pale Ale Male (10#)
43% Wyermann Vienna (8#)
3% Honey Malt (8 ounces)
16.5 AAU Summit (60 minutes)
9 AAU Centennial (60 minutes)
1 ounce Summit (20 minutes)
1 ounce Centennial (Dry Hop)
Mashed at 151° for 60 minutes, double batch sparge.
Didn't have a good oxygen delivery system back then, but I did stir the hell out of it in attempt to oxygenate well (insufficient I am sure).
I brewed this beer 5 years ago and it is still one of my best accomplishments. This was a malt bill that I created on the spot at Midwest, as I was in the neighborhood without a plan. After I got home and looked to see what I had for hops, I decided to do a Barleywine. Still today this is my favorite Barleywine recipe.
43% Wyermann Vienna (8#)
3% Honey Malt (8 ounces)
16.5 AAU Summit (60 minutes)
9 AAU Centennial (60 minutes)
1 ounce Summit (20 minutes)
1 ounce Centennial (Dry Hop)
Mashed at 151° for 60 minutes, double batch sparge.
Didn't have a good oxygen delivery system back then, but I did stir the hell out of it in attempt to oxygenate well (insufficient I am sure).
I brewed this beer 5 years ago and it is still one of my best accomplishments. This was a malt bill that I created on the spot at Midwest, as I was in the neighborhood without a plan. After I got home and looked to see what I had for hops, I decided to do a Barleywine. Still today this is my favorite Barleywine recipe.
