Style Of The Week 25/8/09 - American Barleywine

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Stuster

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So there seems to be a bit of interest in this style so I thought I'd start a thread on this really big style, American Barleywine. Big on malt, big on hops, altogether an over the top sort of beer. :icon_drunk:

Links
All about beer article
Jamil show on American Barleywines
BYO style of the month article
Tips on brewing big beers

So what are your tips for brewing these monsters? Grains? Hops? How to get the balance right? Which yeast and how to treat it? Fermentation tips? Can it be done with extract and grains? Kits? Any commercial examples you love? Anything else you can tell us to help make some delicious big beer. :chug:


BJCP Style 19C.


19C. American Barleywine

Aroma: Very rich and intense maltiness. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Low to moderately strong fruity esters and alcohol aromatics. Malt character may be sweet, caramelly, bready, or fairly neutral. However, the intensity of aromatics often subsides with age. No diacetyl.

Appearance: Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in legs when beer is swirled in a glass.

Flavor: Strong, intense malt flavor with noticeable bitterness. Moderately low to moderately high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety). Low to moderate fruity esters. Noticeable alcohol presence, but sharp or solventy alcohol flavors are undesirable. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high. Roasted or burnt malt flavors are inappropriate. No diacetyl.

Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be present, but not be excessively hot. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.

Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.

Comments: The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful.

History: Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.

Ingredients: Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast.
Vital Statistics: OG: 1.080 1.120
IBUs: 50 120 FG: 1.016 1.030
SRM: 10 19 ABV: 8 12%

Commercial Examples: Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Bells Third Coast Old Ale, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie Claws, Lagunitas Olde GnarleyWine, Smuttynose Barleywine, Flying Dog Horn Dog
 

Stuster

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To bump this up, here's my recipe. Got a first in a local comp. When I brew another one, I'll probably use a bit more sugar to keep the body from being quite as thick. Pretty happy with the hop levels though.

BeerSmith Recipe Printout - www.beersmith.com

Batch Size: 16.00 L
Boil Size: 21.93 L
Estimated OG: 1.106 SG
Estimated Color: 26.8 EBC
Estimated IBU: 116.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 72.46 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 14.49 %
0.25 kg Amber Malt (43.3 EBC) Grain 3.62 %
0.10 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 1.45 %
0.05 kg Caraaroma (Weyermann) (350.7 EBC) Grain 0.72 %
65.00 gm Chinook [12.40 %] (60 min) Hops 90.5 IBU
25.00 gm Centennial [9.50 %] (15 min) Hops 13.2 IBU
25.00 gm Amarillo [9.50 %] (15 min) Hops 13.2 IBU
25.00 gm Amarillo [9.50 %] (0 min) Hops -
25.00 gm Centennial [9.50 %] (0 min) Hops -
0.50 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 7.25 %
1 Pkgs Safale American Ale (Fermentis #US-05) Yeast-Ale
 

raven19

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Thoughts on the yeast pitching rates?

Racking, secondary fermentations?

There was brief discussion on some of these in This Link yesterday.

Option/thoughts of throwing in some specialty malts into the mash after mashout (and mashing again essentially), and making a secondary 2 penny ale / mild ale...?
 

Swinging Beef

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Two penny ale.
For a while I was making a 15 litre batch of 2penny every time I brewed a 1.080 or higher beer, then it dawned on me, I could just throw in a kilo of DME and have an extra 15 litre batch of mild or amber ale every time I brew.
My versions of 2penny always seemed to have a slightly astringent quality to them
 

clean brewer

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In the section I should have put it now.......... :unsure:

Ok, nearly time to take the 1st runnings on this beer, I have adjusted the Recipe quite a bit from my initial one I had done, big on hops for the Ageing and Im hoping to get the IBU's up a little more with No-Chillin, I have read that Hop Utilisation can drop quite considerably with BIG BEERS... ;)

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: The Bays Big Barleywine
Brewer: Jody Fischer
Asst Brewer:
Style: American Barleywine
TYPE: All Grain Taste: (35.0)
Recipe Specifications --------------------------
Batch Size: 23.00 L
Boil Size: 29.95 L
Estimated OG: 1.108 SG
Estimated Color: 25.1 EBC
Estimated IBU: 92.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 120 Minutes
Ingredients: ------------ Amount Item Type % or IBU
8.00 kg Ale Malt (6.3 EBC) Grain 69.57 %
2.00 kg Ale - Golden Promise (6.3 EBC) Grain 17.39 %
1.00 kg Munich 1 (16.0 EBC) Grain 8.70 %
0.50 kg Caramunich 1 (90.0 EBC) Grain 4.35 %
15.00 gm Centennial [9.70 %] (Dry Hop 7 days) Hops -
15.00 gm Columbus [14.20 %] (Dry Hop 7 days) Hops -
15.00 gm Chinook [12.00 %] (Dry Hop 7 days) Hops -
15.00 gm Cascade [7.80 %] (Dry Hop 7 days) Hops -
60.00 gm Newport [11.00 %] (120 min) (First Wort HHops 58.9 IBU
12.00 gm Centennial [9.70 %] (20 min) Hops 5.2 IBU
8.00 gm Columbus [14.20 %] (20 min) Hops 5.1 IBU
15.00 gm Cascade [7.80 %] (20 min) Hops 5.3 IBU
10.00 gm Chinook [12.00 %] (20 min) Hops 5.4 IBU
8.00 gm Columbus [14.20 %] (10 min) Hops 3.1 IBU
10.00 gm Chinook [12.00 %] (10 min) Hops 3.2 IBU
12.00 gm Centennial [9.70 %] (10 min) Hops 3.1 IBU
15.00 gm Cascade [7.80 %] (10 min) Hops 3.2 IBU
10.00 gm Chinook [12.00 %] (0 min) Hops -
12.00 gm Centennial [9.70 %] (0 min) Hops -
15.00 gm Cascade [7.80 %] (0 min) Hops -
8.00 gm Columbus [14.20 %] (0 min) Hops -
0.50 tsp Kopperfloc (Boil 10.0 min) Misc
1 Pkgs 1056 - American Ale (Wyeast) [Starter 50 mYeast-Ale
Mash Schedule: THIS IS THE MASH TO USE
Total Grain Weight: 11.50 kg ----------------------------
THIS IS THE MASH TO USE Step Time Name Description
Step Temp 90 min Step Add 30.01 L of water at 72.3 C 64.0 C

Progrees to follow...

:icon_cheers: CB
 

beers

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To bump this up, here's my recipe. Got a first in a local comp. When I brew another one, I'll probably use a bit more sugar to keep the body from being quite as thick. Pretty happy with the hop levels though.

BeerSmith Recipe Printout - www.beersmith.com

Batch Size: 16.00 L
Boil Size: 21.93 L
Estimated OG: 1.106 SG
Estimated Color: 26.8 EBC
Estimated IBU: 116.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 72.46 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 14.49 %
0.25 kg Amber Malt (43.3 EBC) Grain 3.62 %
0.10 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 1.45 %
0.05 kg Caraaroma (Weyermann) (350.7 EBC) Grain 0.72 %
65.00 gm Chinook [12.40 %] (60 min) Hops 90.5 IBU
25.00 gm Centennial [9.50 %] (15 min) Hops 13.2 IBU
25.00 gm Amarillo [9.50 %] (15 min) Hops 13.2 IBU
25.00 gm Amarillo [9.50 %] (0 min) Hops -
25.00 gm Centennial [9.50 %] (0 min) Hops -
0.50 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 7.25 %
1 Pkgs Safale American Ale (Fermentis #US-05) Yeast-Ale

That's nice & big Stuster. Out of interest what was your FG?
I did a 8hr mash on one I did last year. I think the extended mash helped dry it out a lot. Went down to 1020, from an OG of 1100.
 

Stuster

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Looks very good to me, cleanbrewer. Plenty of hops in there and the small amount of caramunich should provide some nice malts as well.

beers, from memory I think it got down to 1022, so pretty good attenuation but it was a slurry of US-05 which usually does the business. Attenuation sounds similar to yours. What yeast did you use?

Eight hour mash, hey? Hope that was overnight and you weren't just waiting around. :lol:
 

beers

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beers, from memory I think it got down to 1022, so pretty good attenuation but it was a slurry of US-05 which usually does the business. Attenuation sounds similar to yours. What yeast did you use?

Eight hour mash, hey? Hope that was overnight and you weren't just waiting around. :lol:

Repitched almost a full cake of 1272.

Actually I mashed in & went work... so yeah, just waiting around pretty much :p :D

I'm keen to try brewing another small batch actually. Thinking 100% Maris Otter with a single hop variety... maybe Galaxy or Columbus
 

clean brewer

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Looks very good to me, cleanbrewer. Plenty of hops in there and the small amount of caramunich should provide some nice malts as well.

Cheers Stuster,

Did a little more research on it and took your advice and others aswell.. ;) Pre-boil Gravity was lower than expected but ill see how it finishes up after boiling, its getting there along the way...

I did another Sparge with about 28ltrs of water for a Partigyle? Brew and its got a Pre-boil Gravity of about 1024, so there are definetly some sugars left behind from the Barley Wine brew... Thats ok, 1 Big Beer and a Lightish Beer out of 1 Batch, so makes it all fairly cost effective really... :D

:icon_cheers: CB
 

browndog

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Here is the American Barleywine I brewed a couple of weeks back. It finished at 1.020 for about 10.5%, I can't believe how smooth it tastes for a 100IBU beer, it is going in the QABC09 so we will see how it fares for a green beer.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: BD's Barleywine
Brewer: Tony Brown
Asst Brewer: Jess
Style: American Barleywine
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.79 L
Estimated OG: 1.105 SG
Estimated Color: 12.9 SRM
Estimated IBU: 99.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.00 kg Light Dry Extract (8.0 SRM) Dry Extract 10.47 %
8.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 83.77 %
0.10 kg Amber Malt (22.0 SRM) Grain 1.05 %
0.10 kg Brown Malt (65.0 SRM) Grain 1.05 %
0.10 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1.05 %
0.10 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1.05 %
0.10 kg Rye Malt (4.7 SRM) Grain 1.05 %
0.05 kg Chocolate Malt (350.0 SRM) Grain 0.52 %
60.00 gm Warrior [16.40 %] (60 min) Hops 74.2 IBU
25.00 gm Centennial [9.90 %] (15 min) Hops 9.3 IBU
25.00 gm Simcoe [11.90 %] (10 min) Hops 8.1 IBU
25.00 gm Chinook [12.00 %] (10 min) Hops 8.2 IBU
1 Pkgs US05 From Trub (Safale) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 8.55 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 22.32 L of water at 76.0 C 65.0 C


Notes:
------
cararye used

cheers

Browndog
 

Effect

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I was thinking of doing an american barley wine in a months time and letting it age for 6 months...

I wanted to age it in a keg (as I heard that the beer will condition faster in bulk rather than in bottles). This gave me the idea of dry hopping 2 weeks prior to bottleing rather than dry hopping in secondary and losing the majority of it after the 6 months.

How does that sound?

Here is the recipe:

Amount Item Type % or IBU
8.32 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 88.4 %
0.88 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.3 %
0.11 kg Cara-Pils/Dextrine (2.0 SRM) Grain 1.2 %
0.11 kg Wheat Malt, Ger (2.0 SRM) Grain 1.2 %
33.67 gm Chinook [13.00%] (75 min) Hops 36.4 IBU
33.67 gm Centennial [10.00%] (45 min) Hops 24.6 IBU
33.67 gm Cascade [8.00%] (30 min) Hops 14.8 IBU
15.30 gm Centennial [10.00%] (5 min) Hops 2.4 IBU
15.30 gm Cascade [8.00%] (5 min) Hops 1.7 IBU
15.00 gm Cascade [8.00%] (Dry Hop 3 days) Hops -
15.00 gm Centennial [10.00%] (Dry Hop 3 days) Hops -
15.00 gm Chinook [13.00%] (Dry Hop 3 days) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.102 SG (1.080-1.125 SG)
Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.025 SG (1.020-1.035 SG)
Measured Final Gravity: 1.005 SG
Estimated Color: 15.2 SRM (10.0-22.0 SRM)
Color [Color]
Bitterness: 80.0 IBU (50.0-100.0 IBU)
Alpha Acid Units: 6.3 AAU
Estimated Alcohol by Volume: 10.2 % (8.0-13.0 %)
Actual Alcohol by Volume: 0.6 %


It is a recipie I got googleing for a clone of sierra nevada's bigfoot.

Cheers
Phil
 

KHB

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I made a American barley wine today but had massive problems. My herms burnt a wire out about half way through the mash which was ok but then i could not reach mash out temp and in so ended up with a pre boil of 1068 instead of 1081. I adjusted my hops and endid up with a final gravity of 1086 after the boil. Its no chillen ATM. Its just in the style guidlines but wont end up being as big. Oh well. Hopefully it turns out ok still
 

jbirbeck

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I'm hoping to get one of these down using Warrior to bitter it to the high end and add every possible (suitable) homegrown hop I have for flavour/aroma/dry hop. wouldn't mind having a go at one using Aussie hops either; POR, Topaz and Galaxy.

will have to get working on a recipe...
 

Back Yard Brewer

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I was thinking of doing an american barley wine in a months time and letting it age for 6 months...


Here is the recipe:


33.67 gm Chinook [13.00%] (75 min) Hops 36.4 IBU
33.67 gm Centennial [10.00%] (45 min) Hops 24.6 IBU
33.67 gm Cascade [8.00%] (30 min) Hops 14.8 IBU
15.30 gm Centennial [10.00%] (5 min) Hops 2.4 IBU
15.30 gm Cascade [8.00%] (5 min) Hops 1.7 IBU
15.00 gm Cascade [8.00%] (Dry Hop 3 days) Hops -
15.00 gm Centennial [10.00%] (Dry Hop 3 days) Hops -
15.00 gm Chinook [13.00%] (Dry Hop 3 days) Hops -


Cheers
Phil


Nice looking hop bill ;) But know Amarillo :( Hope things go to plan.

BYB
 

Stuster

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Phil, I think that for my tastes that's too much crystal. With such a high gravity, you really want to avoid it becoming too sticky. There will be plenty of residual sweetness and body with such a big beer, so there's no need to add that much crystal IMO. I'd cut that back by half or more.

I'd also up the bitterness to more like 100+. Since you are going to age this beer a while, the bitterness will start to drop off during that time and it might be better to start a bit higher to begin with.

Anyway, certainly all up to personal tastes and exactly what you want out of the beer. What do you want it to taste like?
 

Effect

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Phil, I think that for my tastes that's too much crystal. With such a high gravity, you really want to avoid it becoming too sticky. There will be plenty of residual sweetness and body with such a big beer, so there's no need to add that much crystal IMO. I'd cut that back by half or more.

I'd also up the bitterness to more like 100+. Since you are going to age this beer a while, the bitterness will start to drop off during that time and it might be better to start a bit higher to begin with.

Anyway, certainly all up to personal tastes and exactly what you want out of the beer. What do you want it to taste like?

Thanks for the advice mate...

I'm not exactly sure how I want it to taste...though I have given it some thought. The recipe was taking off an american site, and after looking at it again and reading up on barley wines in a few books, that is WAY to much crystal...

9.04 kg Pale Malt (2 Row) UK (3.0 SRM) Grain 92.5 %
0.49 kg Wheat Malt, Ger (2.0 SRM) Grain 5.0 %
0.24 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.5 %
40.00 gm Chinook [12.40%] (73 min) Hops 41.7 IBU
50.00 gm Centennial [9.70%] (45 min) Hops 35.9 IBU
45.00 gm Cascade [6.90%] (30 min) Hops 17.3 IBU
20.00 gm Centennial [9.70%] (5 min) Hops 3.1 IBU
20.00 gm Cascade [6.90%] (5 min) Hops 2.0 IBU 1
5.00 gm Cascade [6.90%] (Dry Hop 3 days) Hops -
15.00 gm Centennial [9.70%] (Dry Hop 3 days) Hops -
15.00 gm Chinook [12.40%] (Dry Hop 3 days) Hops -
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale


Have got a yeast cake of 1272. Will be brewing this one this saturday as a 100 ibu 1.100 gravity brew. Let me know what you think of this recipe...

Cheers
Phil
 

barls

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thinking of making this what everyones thoughts?
bugeater munich barley wine- modified copy

Selected Style and BJCP Guidelines
19C-Strong Ale-American Barleywine

Minimum OG: 1.080 SG Maximum OG: 1.120 SG
Minimum FG: 1.016 SG Maximum FG: 1.030 SG
Minimum IBU: 50 IBU Maximum IBU: 120 IBU
Minimum Color: 10.0 SRM Maximum Color: 19.0 SRM


Recipe Overview
Wort Volume Before Boil: 32.00 l Wort Volume After Boil: 20.00 l
Volume Transferred: 20.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 20.00 l Volume Of Finished Beer: 19.00 l
Expected Pre-Boil Gravity: 1.063 SG Expected OG: 1.108 SG
Expected FG: 1.022 SG Apparent Attenuation: 78.4 %
Expected ABV: 11.7 % Expected ABW: 9.1 %
Expected IBU (using Tinseth): 80.1 IBU Expected Color (using Morey): 17.9 SRM
BU:GU ratio: 0.74 Approx Color:
Mash Efficiency: 80.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 18 degC


Fermentables
Ingredient Amount % MCU When
US Munich 10L Malt 7.478 kg 82.6 % 31.2 In Mash/Steeped
UK Oat Malt 0.788 kg 8.7 % 0.7 In Mash/Steeped
German CaraMunich II 0.199 kg 2.2 % 3.7 In Mash/Steeped
German Vienna Malt 0.199 kg 2.2 % 0.3 In Mash/Steeped
Sugar 0.389 kg 4.3 % 1.6 end Of Boil


Hops
Variety Alpha Amount IBU Form When
NZ Southern Cross 12.5 % 20 g 26.3 Loose Whole Hops First Wort Hopped
NZ Sticklebract 13.5 % 37 g 53.8 Loose Pellet Hops 60 Min From End


Yeast
Wyeast 9097 - Old Ale Blend

Mash Schedule
Mash Type: Full Mash
Schedule Name: bugeater barley wine

Step Type Temperature Duration
Rest at 64 degC 90
Raise to and Mash out at 82 degC 10
 

Pumpy

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To bump this up, here's my recipe. Got a first in a local comp. When I brew another one, I'll probably use a bit more sugar to keep the body from being quite as thick. Pretty happy with the hop levels though.

BeerSmith Recipe Printout - www.beersmith.com

Batch Size: 16.00 L
Boil Size: 21.93 L
Estimated OG: 1.106 SG
Estimated Color: 26.8 EBC
Estimated IBU: 116.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 120 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 72.46 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 14.49 %
0.25 kg Amber Malt (43.3 EBC) Grain 3.62 %
0.10 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 1.45 %
0.05 kg Caraaroma (Weyermann) (350.7 EBC) Grain 0.72 %
65.00 gm Chinook [12.40 %] (60 min) Hops 90.5 IBU
25.00 gm Centennial [9.50 %] (15 min) Hops 13.2 IBU
25.00 gm Amarillo [9.50 %] (15 min) Hops 13.2 IBU
25.00 gm Amarillo [9.50 %] (0 min) Hops -
25.00 gm Centennial [9.50 %] (0 min) Hops -
0.50 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 7.25 %
1 Pkgs Safale American Ale (Fermentis #US-05) Yeast-Ale

that looks the go Stu I loved the Rouge Double Dead Guy a real classy beer that only had Cascade and Crystal hops youse will be awsome let it lager for six months

Pumpy
 

browndog

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Here is the American Barleywine I brewed a couple of weeks back. It finished at 1.020 for about 10.5%, I can't believe how smooth it tastes for a 100IBU beer, it is going in the QABC09 so we will see how it fares for a green beer.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: BD's Barleywine
Brewer: Tony Brown
Asst Brewer: Jess
Style: American Barleywine
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 32.79 L
Estimated OG: 1.105 SG
Estimated Color: 12.9 SRM
Estimated IBU: 99.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.00 kg Light Dry Extract (8.0 SRM) Dry Extract 10.47 %
8.00 kg Pale Malt, Ale (Barrett Burston) (3.0 SRM)Grain 83.77 %
0.10 kg Amber Malt (22.0 SRM) Grain 1.05 %
0.10 kg Brown Malt (65.0 SRM) Grain 1.05 %
0.10 kg Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1.05 %
0.10 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1.05 %
0.10 kg Rye Malt (4.7 SRM) Grain 1.05 %
0.05 kg Chocolate Malt (350.0 SRM) Grain 0.52 %
60.00 gm Warrior [16.40 %] (60 min) Hops 74.2 IBU
25.00 gm Centennial [9.90 %] (15 min) Hops 9.3 IBU
25.00 gm Simcoe [11.90 %] (10 min) Hops 8.1 IBU
25.00 gm Chinook [12.00 %] (10 min) Hops 8.2 IBU
1 Pkgs US05 From Trub (Safale) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 8.55 kg
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 22.32 L of water at 76.0 C 65.0 C


Notes:
------
cararye used

cheers

Browndog


Forgot to update this, it scored 45.5 points a gold medal and won the category in the QABC 09 and came 4th in the AABC by 1/2 a point with one judge saying it was too hoppy and one judge saying not enough hops, go figure.

cheers

Browndog
 

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