How it Went:
I’ve had smoother brewing days. Issues trying to use a drill will my mill, issues with efficiency that led to an extended boil and only a 1.091 gravity when 1.10 was intended. A little research revealed that the big gravity beers involving a lot of grain will require a lower predicted brewhouse efficiency.(5-10 points lower) In reflection I also think sparge water was added to quickly leading to dilution occuring too quickly. I’m thinking of switching to batch sparging while I don’t have an automated mechanism for fly sparging. HOWEVER; the beer finished with plenty big gravity and I adjusted the bittering addition to 2.5 ounces instead of 3. I had to extend the boil significantly which led to more melanoidin formation I am sure. I also waited until the last 30 minutes and added a pound of DME to get it as high as it got. I knew I would need it so I saved it for later to avoid any more “kettle caramelization” as people like to call it. Cooled it down and pitched it; 3 hours later you can see fermentation and 12 hours later it’s blowing and going with blow off tube. I think it’ll be a fine beer for next Christmas time.
Hops were fun with this because I got to smell raw Centennial, Amarillo, Simcoe and Magnum all together in different plates. Centennial and Magnum are much more reserved in flavor compared to Amarillo and Simcoe. Amarillo and Simcoe seem similar in smell with Simcoe seeming to be stronger in aromatics.
After about 5 days of fermentation it’s still going pretty well. It was quite vigorous at first and the whole storage room I use for brewing was full of gas. A little slower at this point. Took a gravity reading and roused the fermenter a bit. I’m not going to lie this WLP051 has been a little scary from the start but I wanted that character so I took the gamble. Current gravity is 1.036 and it’s still bubbling pretty good. 60% attenuation and the yeast is very much still in suspension. I’m optimistic that in two weeks this thing will ferment out to desired gravity of 1.016ish. Interesting that even at 1.036 this beer is just hopped stupid high. So aromatic and flavored with hops. Definitely a beer that won’t be ready until Fall of 2013.
Update 12/7/2012:
After 12 days it’s at 75% apparent attenuation which is 1.022 gravity. It tastes quite nice at this point and as a young barley wine should. Next weekend if it’s done dropping we’ll go ahead and move it in to a keg for it’s one year sleep.
Update 1/25/2013
I just realized I never got back to update this record. The beer indeed did finish out around 1.016ish as desired. I did figure out that the reason I missed gravity was I forgot my cane sugar addition. I file that under good luck because the beer just tastes fantastic. It’s a big success and I’m very happy with it. Will brew again and include the mistakes.
Original Plan:
So I’m doing the Brasseurs monthly brew day hosting. Essentially a member offers to allow others to come watch them brew and the interaction leads to conversation about procedures, learning and basically everyone gets better. I decided to do Barleywine. Here’s the recipe that’s being brewed 11/25/2012
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 6 gal | 90 min |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American Barleywine | 19 C | 1.08 - 1.12 | 1.016 - 1.03 | 50 - 120 | 10 - 19 | 0 - 0 | 8 - 12 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) US | 23 lbs | 90.2 |
| Caramel/Crystal Malt 10L | 1 lbs | 3.92 |
| Caramel/Crystal Malt 80L | 1 lbs | 3.92 |
| Chocolate Malt | 4 oz | 0.98 |
| Special B Malt | 4 oz | 0.98 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Magnum | 3 oz | 60 min | Boil | 14 | |
| Amarillo Gold | 1.5 oz | 0 min | Boil | 8.5 | |
| Simcoe | 1.5 oz | 0 min | Boil | 13 | |
| Centennial | 1.5 oz | 0 min | Boil | 10 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| California Ale V (WLP051) | White Labs | 73% | 150.8°F - 158°F |
Notes
| 162f strike water for 30 quarts to hit 149f. prep 10 gallons of water with 1.5 tsp chalk, .5 tsp gypsun, .5 tsp epson salt, 2/3 tsp calcium chloride. |
Download
| Download this recipe's BeerXML file |
Name: ameican barleyine
Description: 162f strike water for 30 quarts to hit 149f. prep 10 gallons of water with 1.5 tsp chalk, .5 tsp gypsun, .5 tsp epson salt, 2/3 tsp calcium chloride.
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 90.00
Boil Time: 90.00
Desired Original Gravity: 1.1
Desired Final Gravity: 1.016
Calculated Likely ABV% Based on Specified Gravities: 10.990
Users Targeted ABV%: 10.000
Desired CO2 Volumes: 2
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 620 GU = 1.103
Grain: Pale Malt (2 Row) US qty:23
Grain: Caramel/Crystal Malt – 10L qty:1
Grain: Caramel/Crystal Malt – 80L qty:1
Grain: Chocolate Malt qty:0.25
Grain: Special B Malt qty:0.25
Hop : Magnum qty:3 at:60 mins. AA=14.00
Hop : Amarillo Gold qty:1.5 at:0 mins. AA=8.50
Hop : Simcoe qty:1.5 at:0 mins. AA=13.00
Hop : Centennial qty:1.5 at:0 mins. AA=10.00
Yeast: California Ale V qty:4 Max temp: 70.0 Min temp: 66.0
Style Name: American Barleywine (Strong Ale)
ameican barleyine Pocket Brewer XML Code»
<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.1</OriginalGravity>
<OriginalGravityImportExport>1.1</OriginalGravityImportExport>
<FinalGravityImportExport>1.016</FinalGravityImportExport>
<FinalGravity>1.016</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2</CO2Volumes>
<BoilTime>90</BoilTime>
<MashTime>90</MashTime>
<TargetABV>10</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>ameican barleyine</Name>
<Style />
<Description>162f strike water for 30 quarts to hit 149f. prep 10 gallons of water with 1.5 tsp chalk, .5 tsp gypsun, .5 tsp epson salt, 2/3 tsp calcium chloride. </Description>
<StyleIdExact>19C</StyleIdExact>
<StyleIdGeneral>19</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>4</Quantity>
<Name>California Ale V</Name>
<ProductID>WLP051</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>German Hallertauer hybrid, widely used in Germany</NOTES>
<QuantityIO>3</QuantityIO>
<Quantity>3</Quantity>
<QuantityText>3</QuantityText>
<Alpha>14.00</Alpha>
<AlphaText>14.00</AlphaText>
<TinsethIBUS>77</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Magnum</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Unknown origin, but character similar to Cascade.</NOTES>
<QuantityIO>1.5</QuantityIO>
<Quantity>1.5</Quantity>
<QuantityText>1.5</QuantityText>
<Alpha>8.50</Alpha>
<AlphaText>8.50</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Amarillo Gold</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>High alpha bitterng hops with good aroma characteristics. Citrus aroma.</NOTES>
<QuantityIO>1.5</QuantityIO>
<Quantity>1.5</Quantity>
<QuantityText>1.5</QuantityText>
<Alpha>13.00</Alpha>
<AlphaText>13.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Simcoe</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
<QuantityIO>1.5</QuantityIO>
<Quantity>1.5</Quantity>
<QuantityText>1.5</QuantityText>
<Alpha>10.00</Alpha>
<AlphaText>10.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Centennial</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>23</QuantityIO>
<VERSION>1</VERSION>
<YIELD>79.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Base malt for all beer styles</NOTES>
<Quantity>23</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) US</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>75.00</YIELD>
<COLOR>10.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 10L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>74.00</YIELD>
<COLOR>80.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.034</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 80L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>60.00</YIELD>
<COLOR>350.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.028</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Chocolate Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>65.20</YIELD>
<COLOR>180.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.</NOTES>
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.03</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Special B Malt</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>6133e8fd-d4ef-4330-9451-8cdd8fa400be</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>
<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>ameican barleyine</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>162f strike water for 30 quarts to hit 149f. prep 10 gallons of water with 1.5 tsp chalk, .5 tsp gypsun, .5 tsp epson salt, 2/3 tsp calcium chloride. </NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>90</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.016</FG>
<OG>1.1</OG>
<CARBONATION>2</CARBONATION>
<HOPS>
<HOP>
<NAME>Magnum</NAME>
<VERSION>1</VERSION>
<ALPHA>14.00</ALPHA>
<AMOUNT>0.085</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>German Hallertauer hybrid, widely used in Germany</NOTES>
</HOP>
<HOP>
<NAME>Amarillo Gold</NAME>
<VERSION>1</VERSION>
<ALPHA>8.50</ALPHA>
<AMOUNT>0.0425</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Unknown origin, but character similar to Cascade.</NOTES>
</HOP>
<HOP>
<NAME>Simcoe</NAME>
<VERSION>1</VERSION>
<ALPHA>13.00</ALPHA>
<AMOUNT>0.0425</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>High alpha bitterng hops with good aroma characteristics. Citrus aroma.</NOTES>
</HOP>
<HOP>
<NAME>Centennial</NAME>
<VERSION>1</VERSION>
<ALPHA>10.00</ALPHA>
<AMOUNT>0.0425</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Use for: General purpose bittering, aroma in American ales and Wheats</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) US</NAME>
<VERSION>1</VERSION>
<AMOUNT>10.4326</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>79.00</YIELD>
<COLOR>2.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Base malt for all beer styles</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>140.0</DISASTATIC_POWER>
<PROTEIN>12.30</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 10L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>75.00</YIELD>
<COLOR>10.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 80L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>74.00</YIELD>
<COLOR>80.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.034</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Chocolate Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>60.00</YIELD>
<COLOR>350.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.028</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Special B Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>65.20</YIELD>
<COLOR>180.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Extreme caramel aroma and flavored malt. Used in dark Belgian Abbey and Trappist ales. Unique flavor and aroma.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>0.00</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.030</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>California Ale V</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>4</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP051</PRODUCT_ID>
<MIN_TEMPERATURE>66.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>70.0</MAX_TEMPERATURE>
<ATTENUATION>72.50</ATTENUATION>
<NOTES>Similar to White Labs California Ale Yeast, but slightly lower attenuation leaves a fuller bodied beer.</NOTES>
<BEST_FOR>American style Pales, Ambers, Browns, IPAs, American Strong Ale</BEST_FOR>
<FLOCCULATION>High</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>American Barleywine</NAME>
<CATEGORY>Strong Ale</CATEGORY>
<CATEGORY_NUMBER>19</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.080</OG_MIN>
<OG_MAX>1.120</OG_MAX>
<FG_MIN>1.016</FG_MIN>
<FG_MAX>1.030</FG_MAX>
<IBU_MIN>50</IBU_MIN>
<IBU_MAX>120</IBU_MAX>
<COLOR_MIN>10.0</COLOR_MIN>
<COLOR_MAX>19.0</COLOR_MAX>
<ABV_MIN>8.0</ABV_MIN>
<ABV_MAX>12.0</ABV_MAX>
<NOTES>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.</NOTES>
</STYLE>
</RECIPE>
