Author Topic: Doing a Barleywine  (Read 1247 times)

Offline uthristy

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Doing a Barleywine
« on: July 15, 2011, 06:58:36 AM »
This a modified version of what I brewed last year, using caramunich II instead of  cara-red, along with adding a load of whirlpool hops.

So speak up if there's something really wrong with what's posted




Big Betty 2011
----------------

Batch Size (Gal):         5.20   
Total Grain (Lbs):       18.13
Anticipated OG:          1.102   
Anticipated SRM:          12.9
Anticipated IBU:         127.2


Grain/Extract/Sugar
-----------------------------
 48.3%  Maris Otter         < edit > Golden Promise                        
 48.3%  Munich Malt                   
  3.5%   CaraMunich II                 



Hops
-------------------------
 56g.     Chinook - - - - - First WH
 42g.     Centennial - - -  First WH
 28g.     Cascade - - - -  First WH

 50g.     Columbus       - 20 min.
 42g.     Chinook          - 15 min.
 35g.     Centennial      -  10 min.
 28g.     Cascade             5 min.

 10g.     Cascade                          WP
 10g.     Centennial                        WP
 10g.     Chinook                           WP
 10g.     Columbus                          WP


Yeast
-----
Wyeast 1882-PC Thames Valley II


Mash Schedule
-------------
1.88  Qts Water Per Lbs Grain:

Saccharification Rest Temp : 150  Time: 180


« Last Edit: July 17, 2011, 04:37:00 AM by uthristy »

Offline blatz

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Re: Doing a Barleywine
« Reply #1 on: July 15, 2011, 07:50:08 AM »
that looks awesome to me!

a question and a thought, though - what did you not like about the carared (just curious) and if it were my beer and I planned to age it, I would have some early kettle bittering additions since those seem to last longer than late hop bitterness which fades quicker for me.

Cheers!
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Offline morticaixavier

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Re: Doing a Barleywine
« Reply #2 on: July 15, 2011, 07:54:23 AM »
I have been reading alot lately about this style, it seems like the style first cropped up in the early 1800's in Burton-on-Trent as a strong lighter colored burton ale. The recipe I am looking at basing my future BW's on is the Barclay Perkins 1839 recipe as written about on the 'shut up about barclay perkins' blog. It's 100% base malt (mild malt specifically) parti-gyled and boiled for 4 hours to get the color right. The hops look like you are going for more of an american BW so I am sure it will be fine. Although I know alot of folks like the American BWs to be much lighter in body than the English types, and higher hopping rates as well (although reading that blog it looks like the historical strong burtons could be pretty highly hopped indeed). I did an all base malt BW back in january and with a 90 minute mash at 148 and the addition of 3 lbs of maple syrup I went from 1.096 to 1.016 and it's still pretty chewy. You might want to think about either adding some simple sugar to dry it out or mashing even lower, or both.

just my $.02
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Offline blatz

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Re: Doing a Barleywine
« Reply #3 on: July 15, 2011, 08:05:12 AM »
I disagree on adding sugar - that grist will be perfect for ABW at 150df IMO - in fact, I think that grist looks perfect - a nice canvas for lots of american hops!
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

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Offline uthristy

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Re: Doing a Barleywine
« Reply #4 on: July 15, 2011, 08:06:56 AM »
I'm outta of cara red and its a 1hr roundtrip to the lhbs. While I agree about the early kettle bittering additions, the FWH seem to lock-in just as well, and I plan on drinking 90% over the winter saving a 6pk for longterm.


The hops look like you are going for more of an american BW

Yep USA BW, but using the English yeast (huge cake).

This was last years BW.
http://forum.northernbrewer.com/viewtopic.php?f=4&t=103355#p916142

>>
Notes
-----
4.5hr boil

SG1.103
1.020 after 1 month in primary.
FG 1.020
11% ABV
Attenuation
79.18% ADF 66.69% RDF
Transferred to keg and lagered for 6 months before adding dry hops.

Offline blatz

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Re: Doing a Barleywine
« Reply #5 on: July 15, 2011, 08:17:46 AM »
cool - you buying from Southern I take it?

IMO you're drinking it soon enough to avoid the bitterness/hop fade I've seen from FWH - i thought you were planning on aging it 2-3 years.

I really dig your recipe - might have to make it myself one of these days.
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281

Offline uthristy

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Re: Doing a Barleywine
« Reply #6 on: July 15, 2011, 09:17:25 AM »
cool - you buying from Southern I take it?


http://www.southernhomebrew.com/ , that store is 151 miles away & near my other home &  where I buy specialty grains. The gainesville store is a last-resort & only if I'm dying kinda place, thats 1hr rd trip :D

i thought you were planning on aging it 2-3 years.

I would love to be able to save & age it that long but I know better.... it just drinks too damn easy
:D


I really dig your recipe

The idea was started @
http://forum.northernbrewer.com/viewtopic.php?f=4&t=89955&start=0&hilit=munich+base


I was thinking of using Golden Promise/Munich this batch but decided against changing too much @ once.
Maybe next year.

Offline uthristy

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Re: Doing a Barleywine
« Reply #7 on: July 17, 2011, 04:34:29 AM »
Well here you go, yesterday`s Big Betty brew  ;)

Couple last min changes-
#1 Golden Promise in place of Maris Otter
#2 added 4oz of homegrown Centennial @ flameout

collected wort>



coming to a boil>



last 10 min of boil>



end of boil,>



Total boil time
215pm till  7:50pm

1.106


Yes I ended the day drinking Stella ;D
« Last Edit: July 17, 2011, 06:00:40 AM by uthristy »

Offline euge

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Re: Doing a Barleywine
« Reply #8 on: July 17, 2011, 09:58:18 AM »
So you boiled off about 10 gallons? And I calculate somewhere around 85% efficiency...
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline uthristy

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Re: Doing a Barleywine
« Reply #9 on: July 17, 2011, 11:44:27 AM »

The Promash recipe was set @ 79%  for 5.2gal. in the carboy but it came in @ 5gal., so I still got 79%  :D