Cm2, Fourstar, Brendo, Maple Mega Barleywine Brewday

[brettprevans]

Ok fellas so we don't keep taking over other threads.... Here's where can discuss our big v
barleywine brew day.

Speaking of, we really need to come up with a recipe. maybe use the BCS version with our own choice of hops? Or we just go on our own? Ive been thinking a dark crystal to 3% (you dont need low end crystals as the base malt keeps it sweet/sugary), a 5% bang of heavily kilned malt like biscuit malt, 4-5% sucrose to help bring the FG down and possibly a blend of JW ale/JW pils for the base malt remainder. OG of 1.100 120IBU?!

i haven plenty of US Magnum we can sacrifice for a clean smooth bittering addition.

there is the baybrewers barleywine which looked good. Can't find recipe ATM as I'm on iPhone.

 

[Fourstar]

Big V barleywine
American Barleywine

Type: All Grain
Date: 3/03/2010
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 70.00

Ingredients
4.50 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 43.69 %
4.50 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 43.69 %
0.50 kg Biscuit Malt (23.0 SRM) Grain 4.85 %
0.30 kg Crystal, Dark (Joe White) (86.7 SRM) Grain 2.91 %
80.00 gm Magnum [12.10 %] (60 min) (First Wort Hop) Hops 79.8 IBU
20.00 gm Simcoe [12.30 %] (60 min) Hops 18.4 IBU
30.00 gm Simcoe [12.30 %] (20 min) Hops 16.8 IBU
30.00 gm Centennial [8.70 %] (20 min) Hops 11.8 IBU
3.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
6.00 gm Calcium Chloride (Mash 60.0 min) Misc
0.50 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.85 %

Beer Profile
Est Original Gravity: 1.101 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 9.97 %
Bitterness: 126.9 IBUl/l
Est Color: 11.4 SRM

Mash Profile
Mash Name: Single Infusion, Medium Body Total Grain Weight: 9.80 kg
Sparge Water: 0.00 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 27.44 L of water at 73.1 C 67.0 C
10 min Mash Out Add 15.00 L of water at 85.5 C 73.0 C

Notes
CaCl2 in mash
CaSO4 in boil

this is my idea so far. this is at a single sparge to 31L boil volume @ 60 min boil, if we up the boil to 120mins to increase kettle melanoidens we can sparge more.

 

[joecast]

Beer Profile
Est Original Gravity: 1.101 SG
Est Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 9.97 %
Bitterness: 126.9 IBUl/l
Est Color: 11.4 SRM

sh1t, you guys arent messing around. hope it turns out well!

 

[DUANNE]

that sounds tasty, but wheres the late hops come you know you want more!

 

[brendo]

Big V barleywine
American Barleywine

Ingredients
4.50 kg Pale Malt, Traditional Ale (Joe White) (1.7 SRM) Grain 43.69 %
4.50 kg Pilsner, Malt Craft Export (Joe White) (1.7 SRM) Grain 43.69 %
0.50 kg Biscuit Malt (23.0 SRM) Grain 4.85 %
0.30 kg Crystal, Dark (Joe White) (86.7 SRM) Grain 2.91 %

Where's the Rye??? You KNOW that Maple is gunna want some...

Looking good so far... we'll just need to scale it up once we settle on a recipe and work out equipment volumes, etc.

 

[brettprevans]

I'm thinking 11% to carry hops and age. 500g rye or crystal rye! And maybe a touch of carraaroma or carrared fior good measure....

 

[brendo]

I'm thinking 11% to carry hops and age. 500g rye or crystal rye! And maybe a touch of carraaroma or carrared fior good measure....

well there will be plenty of caraRye flying around between us...

 

[Fourstar]

I'm thinking 11% to carry hops and age. 5

... carrared fior good measure....

Yeah, looking back lastnight after posting, with the high IBU count 11% is probably more fitting although we have to realise that we will then need to use a yeast with high alcohol tolerance. Being American, the only option thats rated above 10% (if you want a US yeast) is the PACMAN strain. (glad i have a few slants.)

I think light crystals are a waste of time in this style of beer. The residual sweetness you get from the high finishing gravity is more than enough. If you add light crystals as well it will just be overly syrupy sweet, not to mention their impact on this style of beer with be 1/10 of SFA with all that base malt sweetness.

 

[Fourstar]

well there will be plenty of caraRye flying around between us...

i think cararye would be an interesting option as it gives a strong toasty, peppery & dusty chocolate note.

we also need to keep in mind that we will probably be doing a 120min boil so the expected colour is probabaly going to darken up to 3-4SRM.

 

[brettprevans]

yeah the doubleing up of light crystal is overkill. i realised that after posting.

This is the barley wine (and partigyle) I was going to do myself. a bit of inspiration. but i like the above recipe 4*


The Bays Big Barleywine
Recipe Specifics
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 12.50
Anticipated OG: 1.116 Plato: 27.19
Anticipated SRM: 12.6
Anticipated IBU: 96.4
Brewhouse Efficiency: 69 %
Wort Boil Time: 120 Minutes

Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 32.86 L
Pre-Boil Gravity: 1.081 SG 19.59 Plato


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
68.0 8.50 kg. Pale Ale Malt (2-row) Australia 1.037 2
20.0 2.50 kg. TF Golden Promise Pale Ale Ma UK 1.037 3
8.0 1.00 kg. Weyermann Munich I Germany 1.038 8
4.0 0.50 kg. Weyermann Caramunich I Germany 1.036 51


Hops
Amount Name Form Alpha IBU Boil Time
45.00 g. Nugget Pellet 13.00 69.2 120 min.
10.00 g. Chinook Pellet 13.00 4.7 20 min.
15.00 g. Cascade Pellet 5.75 3.1 20 min.
10.00 g. Centennial Pellet 10.50 3.8 20 min.
10.00 g. Columbus Pellet 15.00 5.4 20 min.
10.00 g. Centennial Pellet 10.50 2.3 10 min.
10.00 g. Columbus Pellet 15.00 3.2 10 min.
10.00 g. Chinook Pellet 13.00 2.8 10 min.
15.00 g. Cascade Pellet 5.75 1.9 10 min.
10.00 g. Centennial Pellet 10.50 0.0 0 min.
10.00 g. Chinook Pellet 13.00 0.0 0 min.
10.00 g. Columbus Pellet 15.00 0.0 0 min.
15.00 g. Cascade Pellet 5.75 0.0 0 min.
15.00 g. Centennial Pellet 10.50 0.0 Dry Hop
15.00 g. Chinook Pellet 13.00 0.0 Dry Hop
15.00 g. Columbus Pellet 15.00 0.0 Dry Hop
15.00 g. Cascade Pellet 5.75 0.0 Dry Hop


Yeast
yeast = 1056 american (US-05)


Mash Schedule
Mash Type: Single Step

Grain kg: 12.50
Water Qts: 33.55 - Before Additional Infusions
Water L: 31.75 - Before Additional Infusions
L Water Per kg Grain: 2.54 - Before Additional Infusions

Saccharification Rest Temp : 64 Time: 90
Mash-out Rest Temp : 70 Time: 10
Sparge Temp : 80 Time: 10
Total Mash Volume L: 40.09 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.

Notes
-----
ive added 0.5kg Ale & 0.5kg Otter to counter
act my lower efficency.
newport hops subbed for nugget. 60g reduced to 45g




The Bays Big Barleywine - Parigyle
Use 3rd runnings from above batch
Add 100g carared
100g carapils
100g wheat
POR @ 60min
Recultered coopers yeast

 

[Fourstar]

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
68.0 8.50 kg. Pale Ale Malt (2-row) Australia 1.037 2
20.0 2.50 kg. TF Golden Promise Pale Ale Ma UK 1.037 3
8.0 1.00 kg. Weyermann Munich I Germany 1.038 8
4.0 0.50 kg. Weyermann Caramunich I Germany 1.036 51


Hops
Amount Name Form Alpha IBU Boil Time
45.00 g. Nugget Pellet 13.00 69.2 120 min.
10.00 g. Chinook Pellet 13.00 4.7 20 min.
15.00 g. Cascade Pellet 5.75 3.1 20 min.
10.00 g. Centennial Pellet 10.50 3.8 20 min.
10.00 g. Columbus Pellet 15.00 5.4 20 min.
10.00 g. Centennial Pellet 10.50 2.3 10 min.
10.00 g. Columbus Pellet 15.00 3.2 10 min.
10.00 g. Chinook Pellet 13.00 2.8 10 min.
15.00 g. Cascade Pellet 5.75 1.9 10 min.
10.00 g. Centennial Pellet 10.50 0.0 0 min.
10.00 g. Chinook Pellet 13.00 0.0 0 min.
10.00 g. Columbus Pellet 15.00 0.0 0 min.
15.00 g. Cascade Pellet 5.75 0.0 0 min.
15.00 g. Centennial Pellet 10.50 0.0 Dry Hop
15.00 g. Chinook Pellet 13.00 0.0 Dry Hop
15.00 g. Columbus Pellet 15.00 0.0 Dry Hop
15.00 g. Cascade Pellet 5.75 0.0 Dry Hop

talk about a complex hop schedule CM2!

The reasons i omitted the aroma and dryhop additions from my rough sketch at this stage was:
a. after 6 months conditioning, the aroma additions are probably going to be lost. Although might contribute some flavour complexity as they break down.
b. you get enough of aroma from 20 mins and less anyway. Especially if you are heavily hopping.
c. dry hops will oxidise the beer, regardless of how you do it. Oxidation is a killer for a barleywines storage, esepcially if you are expecting to keep a few bottles for atleast 2-3 years. if you are only aging for 6-8 months, thats probabaly when it will be hitting its peak after dry hopping. Although the malt complexity/aging probabaly wont be as good as at 3 years.

Just some thaughts.

Like your grain bill. simple ones are always good ones with this kind of beer.

 

[raven19]

Just wondering will the 1056 Yeast do the job considering the high alcohol % towards the end of the ferment? :unsure:

 

[Fourstar]

Just wondering will the 1056 Yeast do the job considering the high alcohol % towards the end of the ferment? :unsure:

Nope, well it will struggle as i pointed out in an earlier post i think PACMAN might be the go for the US character as its rated to 12%

 

[brettprevans]

it should do it. it would need a good sized starter and we'd probably use Wyeast American instead of 1056.

edit: oh and yes pacman might be a go. this recipe has been done with 1056 and worked, but lets go the paccy

 

[Fourstar]

it should do it. it would need a good sized starter and we'd probably use Wyeast American instead of 1056.

Origin:
Flocculation: Medium-Low
Attenuation: 73-77%
Temperature Range: 60-72F, 15-22C
Alcohol Tolerance: 10% ABV

It might struggle.

 

[zebba]

When were you guys planning on doing this, and are you open to blow-ins on the day?

Planning on doing a barleywine soon, once I get a little more gear together. Would love to sit in on the brew day...

 

[Maple]

OK Gents, lets get this thing moving along. Happy to offer up my place, but will need some extra gear. I can do 45L @1050, so how much are we brewing? 20L each? if so, we'd require a few MT, another Kettle and another HLT. CM2's superpowered rig requires a 15A service, which I don't have, so will need another option.

Alternatively, my gear is transportable - just not the frame, and require 10A for the pump and HLT - so if one of you guys wants the show, I can haul my gear.

I figure you guys have a good handle on what the rec should look like, so I'll leave it to you (and bring a few kg of Rye to sneak into the MT ) and then we can work out who's got what and go from there.

come on ladies, let's get this thing happening.

 

[brettprevans]

Well if we need some horsepower my rig is the go but yes requires a 15A outlet for the hlt. The tun and boiler (100l) is transportable. I'll check if I gave enough brownie points with SWMBO to hold it at my place.

 

[Kleiny]

Yeast wise i just finished fermenting a Rocheforte 10 inspired belgian dark strong with the trappist blend strain from wyeast, its probably not the profile you are looking for but.

1.102 - 1.012 in 2 weeks
Keys:
Large pitch from leftover yeast cake of a belgian blonde ale
Aeration for 30min from a fishpump setup at about 8-10hrs after pitch (no krausen present at this time).
Allowed the ferment to rise from 19C to 22C for the last 3 days.

Just about to crash chill this one and it is tasteing sensational and clean other than the brett that is supplied from the yeast.

Goodluck
Kleiny

 

[Fourstar]

Hmm we will have todo the numbers on total batch size, boil volumes etc so we can confirm the amount of equipment we require.

Will we do a partigyle with the remaining spent grain? im sure we could all get a mild or bitter out of the scraps.