Biab Barley Wine Recipe

[notung]

I have a 30L urn which I use for BIAB. I want to brew this barley wine, based on a recipe on Sean Paxton, homebrew chef's website. Using my marga mill I am consistently getting 60% efficiency from my brews. I'm happy with this as I can get reproducibility and that's the important thing for me. However I may need to use my 50L keggle as a mashtun for this brew. It has a hop stopper screen that, I believe, would act well as a false bottom. I could drain from here into the 30L urn for the boil, potentially adding a sparge step in there if needed.

I'd really like comments on this brew, as I have ordered the ingredients and yes it will be expensive. Is there anything I should be really mindful of process-wise? Ah yes, I'll be using some Wyeast yeast nutrient as well.

Type: All Grain
Date: 19/01/2010

Batch Size: 11.00 L
Boil Size: 19.75 L Asst Brewer:
Boil Time: 60 min Equipment: Cam's BIAB system
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 60.00
Taste Notes:

Ingredients
6.60 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 100.00 %
30.70 gm Goldings, East Kent [5.00 %] (90 min) Hops 26.0 IBU
28.54 gm Goldings, East Kent [5.00 %] (60 min) Hops 22.6 IBU
28.54 gm Goldings, East Kent [5.00 %] (45 min) Hops 20.8 IBU
28.54 gm Goldings, East Kent [5.00 %] (30 min) Hops 17.4 IBU
28.54 gm Goldings, East Kent [5.00 %] (15 min) Hops 11.2 IBU
24.21 gm Goldings, East Kent [5.00 %] (10 min) Hops 7.0 IBU
30.70 gm Goldings, East Kent [5.00 %] (5 min) Hops 4.9 IBU
1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale

Est Original Gravity: 1.114 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.028 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 11.27 % Actual Alcohol by Vol: 0.65 %
Bitterness: 109.8 IBU Calories: 90 cal/l
Est Color: 18.9 EBC Color:
Color

Mash Profile
Mash Name: Full volume Single Infusion, Full body, Mash Out Total Grain Weight: 6.60 kg
Sparge Water: 2.65 L Grain Temperature: 22.2 C
Sparge Temperature: 78.0 C TunTemperature: 0.0 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH


Full volume Single Infusion, Full body, Mash Out Step Time Name Description Step Temp
90 min Infusion Add 23.71 L of water at 72.6 C 67.8 C
15 min Mash Out Heat to 74.0 C over 10 min 74.0 C

 

[Bizier]

I suggest a step mash to get all of the goodies out of the grist, maybe check your pH, you should get more out of your beautiful MO.

 

[notung]

Would, say, a 30 min protein rest and then saccharification/mash out be sufficient for maris otter? Or other steps? Have never delved into mash ph or water chemistry. I'll save that for another time. Thanks for the tips Bizier.

 

[notung]

I'm very excited about this brew!

I decided to test the limits of my 30L urn BIAB system by heating up 20L of water and just mashing in 6.6kg of maris otter. Luckily I had asked G&G to double-mill the grain, so I got a nice good porridgy mash right the way through. I added a sparge step by first hoisting/squeezing the bag of grain, draining the wort into a fermenter then bringing the bag down again and dumping another 13L of sparge water in with it. I had set my brewhouse efficiency on 60% and aimed for an OG of 1.114. I ended up hitting around 65% and after an epic boil (took ages to boil down to 'preboil' volume, then another 90 mins!) I ended up with an OG of 1.123!

It's going to be a strong one!

The beer was no chilled and splashed on to a big yeast cake of wyeast 1318 London ale III. I added a quarter tsp of wyeast nutrient too. Surprisingly, the brew was fermenting within half an hour!

[edit: I didn't do a step mash at all. I did a rest at 67 for four hours, followed by mashout at 78.]

 

[Bizier]

Good work notung.

I am not friends with a vigorous 1318 ferment, it is dangerous stuff! Don't go 'rousing' your fermenter unless you want to wear it.