Bayou Beer

All about beer brewing and drinking in South Louisiana.

Fullers Golden Pride Version3 Clone

July 16th, 2017

So this shall be the conclusion of my Golden pride clone experiment.   I think this one should be pretty darn close with the exception of having to substitute Ariana hops for the Challenger.   Based on a conversation with LA Homebrew Chico I had an extremely long brew day.   I really boiled it harder than I usually would to try and enhance the aroma.   Chico is great.   Always drops random knowledge in conversation that makes a difference in your beers.   Dude has been brewing longer than me and does 3 times the brewing annually.   So when he talks I’m listening.    Anyhow,  buy your stuff from his place if you’re reading this.

The other versions of this beer were both too much crystal.   V1 was not authentic and didn’t taste like a Fuller’s type beer due to ingredients.   V2 was much better put 1lb of crystal in 23 lbs of total malt is apparently too much.   This version has the right color and aroma in the malt at .5 lbs of crystal in 23 and a long concentrating boil of about 3 hours.  so I have high hopes it’ll land just right on the malt profile and have a nice hop profile.   A little different due to the Ariana but I think it should mesh well in this beer.

7/16/2017

Brew day went great.   Looking at 1.092 original gravity.   Pitching yeast at 65F.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 45.3 IBUs 8.7 SRM 1.095 1.032 8.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
English Barleywine 17 D 1.08 - 1.12 1.018 - 1.03 35 - 70 8 - 22 1.6 - 2.6 8 - 12 %

Fermentables

Name Amount %
Pale Malt, Best (Simpsons) 22 lbs 97.78
Crystal, Light (Simpsons) 8 oz 2.22

Hops

Name Amount Time Use Form Alpha %
Ariana 2.5 oz 30 min Aroma Pellet 10.5
East Kent Goldings (EKG) 2 oz 30 min Aroma Pellet 5
Northdown 2 oz 30 min Aroma Pellet 8.5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 14.00 g 60 min Mash Water Agent
Lactic Acid 8.00 ml 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
English Ale (WLP002) White Labs 67% 65°F - 68°F

Mash

Step Temperature Time
Mash In 154°F 75 min

Notes

The distilled water is actually 10 gallons of my Ascension parish well water. I need to add it to BeerSmith from my bayoubeer.com website.

Fullers Golden Pride Barleywine Clone Version 2

May 26th, 2017

So here we go with the second round of cloning Fuller’s barleywine!   Not that I’d know if it’s right as I’ve never had it but this certainly should be closer than the first attempt.   That one was a damned good beer but has too dark a crystal, wrong brand of crystal, wrong yeast and missing Northdown hops.   Thanks to LA Homebrew ordering me what I needed I now have all the right stuff to make what the BJCP labels as a classic example of the English barleywine.

If you didn’t see the notes from my first attempt;  I emailed Fuller”s and one of their production brewers was kind enough to note what I needed to do in order to clone it.   So this beer should be very close.    The only exception is the hop schedule amounts which is more less a guess for me.   At least I know I have all the right hops!  I’ve never used hop stands so this will be new.  Fortunately Beersmith has a calculation for that.   Seems like a lot of hops!

Update 5/29/2017

So brew day went off very smooth.   I did end up with a hop substitution as I missed the fact I only had one ounce of Challenger.   Went with 1 of challenger, 2 of bramling cross, 2 of Northdown and 2 of EKG.   Went a little heavier on the hopping due to hitting about 1.10 on the original gravity which was high.   Wort came out beautiful and the whirlpool was a fantastic learning experience.   I don’t think I’ve been using the concept of whirlpooling right since I first learned about it from Jamil years back so I’m excited about that.   Pitched after cooled down to fermentation temp of 70F and it’s fermenting fine.

Update 6/14/2017

This looks a hell of a lot more like what I was targeting in terms of appearance so the lighter crystal certainly paid off.   One I get it clear I will compare it with pictures of Golden Pride.   I feel like it may still be a little dark so next time around I may only go 3/4 pound.    Flat and cloudy the beer tastes very nice.   Rich, flavorful with a distinct hoppiness that should turn in to something mellow and savory over time.   So far so good.

Update 6/19/2017

A very fine beer young and carbonated.   I still have enough malt to try again so I’m going to rebrew it with half the crystal and see where it comes out just for experiments sake.  But yeah this is a nice beer.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 43.6 IBUs 10.2 SRM 1.091 1.027 8.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
English Barleywine 17 D 1.08 - 1.12 1.018 - 1.03 35 - 70 8 - 22 1.6 - 2.6 8 - 12 %

Fermentables

Name Amount %
Pale Malt, Best (Simpsons) 20 lbs 95.24
Crystal, Light (Simpsons) 1 lbs 4.76

Hops

Name Amount Time Use Form Alpha %
Challenger 3 oz 30 min Aroma Pellet 7.5
East Kent Goldings (EKG) 2 oz 30 min Aroma Pellet 5
Northdown 2 oz 30 min Aroma Pellet 8.5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 14.00 g 60 min Mash Water Agent
Calcium Chloride 2.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
English Ale (WLP002) White Labs 67% 65°F - 68°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Notes

The distilled water is actually 10 gallons of my Ascension parish well water. I need to add it to BeerSmith from my bayoubeer.com website.

Cascade First Wort Hop Pale Ale

April 7th, 2017

So I ordered whole leaf hops to use in a  Randall for Zapp’s beerfest.  I forgot to pick up the hops and my buddy forgot to bring the Randall!   Talk about not meant to be!  So while I’m waiting for the sack of Simpson’s pale malt and Simpson’s caramel malt that LA Homebrew is ordering for me, I’m going to make a beer out of the 3 ounces of hops I have.

Minor edit to the recipe.  I’m mashing at 154F.

Brew Day 4/9/2017

Brew day went very well.   Efficiency was quite high as the beer was around 1.062.   Efficiency has always been an issue of mine that I’ve not quite figured out.   Lately I’ve been attempting to use a continuous sparge in an effort to reduce labor and raise efficiency.   For me it seems like I can set it and forget it and get better results.  But those results may cause me to re calibrate how I calculate.

The first wort hopping was quite lovely on the mash.  The beer smelled extremely good.   A nice low, rich, citrus character from the cascade hops.    It was great and I was thinking man I’m going to use whole leaf hops more often.   HOWEVER, the boil was another story.  When I added whole leaf hops at flame out and started the whirlpool they clogged up everything.   The hops swell back to their original mass and just cause all sorts of issues.   Depending on how well this beer comes out I may or may not use them in the boil again.  Total pain.

The aroma though of the mash.   It was extremely complex with the hops being added.  Reminded me very much of that background aroma you get in beers like Dale’s pale ale.   I very much look forward to tasting and smelling the results of this brew.

Update 5/27/2017

Just a very smooth and great beer to drink.   The first wort hopping certainly adds to the hop flavor complexity for me.   It’s just a deeper, more savory sensation this way.   Great daily drinking beer.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 36.3 IBUs 7.0 SRM 1.050 1.010 5.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 8 lbs 74.42
Munich Malt - 10L 2 lbs 18.6
Caramel/Crystal Malt - 20L 12 oz 6.98

Hops

Name Amount Time Use Form Alpha %
Cascade 2 oz 60 min First Wort Leaf 5.5
Cascade 1 oz 60 min Aroma Pellet 5.5
Citra 1 oz 0 min Aroma Pellet 12

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 7.00 g 60 min Mash Water Agent
Calcium Chloride 6.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 150°F 75 min

American Pale Ale With Decoction

September 3rd, 2016

So I’m out of pale ale! I’ve been happy with what I’ve been brewing but time for a few tweaks as an experiment. Bruce Baker is always talking about a small decoction being awesome with his so I’ll try it with mine. Also going to just move the bittering addition back as a first wort hop. Oh and finally I’m using BestMaltz because the homebrew shop was out of Weyermann which I’d been using.

Update 9/5/2016

Well this has been one of those brew days. Started pouring raining during the run off. Had to fix the pump when the mash started. Had the hardest time getting the wort to run clear during the mash. Lots of stuck lines due to the grain getting clogged.(I’m guessing I need better stainless washers for the Blichmann screen) Just a total pain in the ass. Skipped that decoction just because enough was already problematic. I think all this is a combination of me not brewing for several months due to life as well as the total disarray of my brew room and garage due to the great flood which had us taking on my inlaws. The gravity came out high at 1.050 which shouldn’t be a problem and will likely help with the bitterness dude to the first wort hopping with the centennial.

Update 9/14/2016

Fermented out fine. Added dry hops once it was mostly done. 2 ounces of Amarillo and 2 ounces of Centennial which I believe is different from the recipe. That stayed for about 7 days. Transferred and carbonating. One note on this batch from the brew day: I forgot to add the crystal until the mash was about 80% done.

Update 10/10/2016

This beer is just wonderful to drink. To me it could use a little more residual sweetness but to anyone who loves a west coast pale ale this is it. Big hop aroma and huge hop flavor. Very resinous. Lots of pineapple, passion fruit, various shades of citrus. Just enough maltiness to support. I sent it to Dixie Cup so maybe I’ll get lucky and win something in the pale ale gauntlet.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 44.3 IBUs 9.0 SRM 1.046 1.011 4.5 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 18 B 1.045 - 1.06 1.01 - 1.015 30 - 50 5 - 10 2.3 - 3 4.5 - 6.2 %

Fermentables

Name Amount %
Pilsen (BestMälz) 7 lbs 66.27
Munich (BestMälz) 3 lbs 28.4
Caramel/Crystal Malt - 20L 3 oz 1.78
Caramel/Crystal Malt - 40L 3 oz 1.78
Special B Malt 3 oz 1.78

Hops

Name Amount Time Use Form Alpha %
Centennial 1 oz 60 min First Wort Pellet 10
Amarillo 1 oz 1 min Boil Pellet 9.2
Centennial 1 oz 1 min Boil Pellet 10
Mosaic (HBC 369) 1 oz 1 min Boil Pellet 12.3
Citra 2 oz 0 min Dry Hop Pellet 12

Miscs

Name Amount Time Use Type
Lactic Acid 10.00 ml 60 min Mash Water Agent
Calcium Chloride 5.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 154°F 60 min

Notes

Doing a hop stand at 160ish for 15 minutes. Adding the bittering hops as a first wort hop addition.

Marzen 2016 Oktoberfest!

June 26th, 2016

I already can’t wait for the Fall! One week in to Summer and I’ve had enough! So in the spirit of getting ready for Fall I brewed up a nice Marzen today. It’ll be on the pale side for this style but in the past I didn’t enjoy those which had Crystal or Melanoidin malts. I thought about doing a decoction but didn’t think I’d have the time today.

June 26 Update:
Brew day went perfectly fine. The gravity ended up high at about 1.061. I guess we’ll see how it ends up! Going to pitch WLP830 from my previous small batch lager. I have more than enough for 10 gallons.
July 4, 2016 Update
Visible fermentation has stopped almost completely. The final gravity is currently around 1.017 which is a little high for style. It’s bitter enough though which holds up to it. After about a week I brought the temperature up closer to 65F for a few days. Going to leave it in the 50’s for a few more days before bringing it down to 40F. Hopefully it’ll dry out a tad more but either way it’ll be very drinkable. Has a nice herbal lemon hop thing going on to support the soft bready aromas you expect out of this beer.

July 25, 2016
This beer is really wonderful. A nice high carbonation gives the impression of dryness appropriate to this style. Bready, toasty with a nice rich maltiness that doesn’t hit sweet. It’s color is a little too golden for the oktoberfest style but who cares. Call it a festbier if you like! Will easily drink all 10 gallons. Will rebrew and add a decoction to gauge effects.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 90 min 23.8 IBUs 6.6 SRM 1.057 1.012 5.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Marzen 6 A 1.054 - 1.06 1.01 - 1.014 18 - 24 8 - 17 2.5 - 3 5.8 - 6.3 %

Fermentables

Name Amount %
Pilsner (Weyermann) 15 lbs 55.56
Munich (BestMälz) 7 lbs 25.93
Vienna (BestMälz) 5 lbs 18.52

Hops

Name Amount Time Use Form Alpha %
Magnum 1 oz 70 min Boil Pellet 13
Hallertauer Hersbrucker 1 oz 15 min Boil Pellet 2

Yeast

Name Lab Attenuation Temperature
German Lager (WLP830) White Labs 77% 50°F - 55°F

Mash

Step Temperature Time
Saccharification 152°F 60 min
Mash Out 168°F 10 min

May American IPA

May 24th, 2016

Brewing up a small IPA / Big pale ale. Hopefully going to be a great drinker. The last one I brewed with 50/50 munich/pilsner was decent but not great. Brew day went fine with around a 1.058 OG. Had a short boil so we’ll see if the whole DMS thing comes to fruition. I doubt it with this beer.

Update July 4, 2016
Although this beer came out great I didn’t get near the hop aroma I want out of an IPA. So research research research and I came upon an article from BYO on hop aroma. Well I realized I’d been creeping my dry hop additions up further because of an article I read in Zymurgy concerning Sierra Nevada adding dry hops during fermentation to get more fruitiness and less grassy. Pro brewer advice from a few notable breweries(Vinnie Cilurzo at Russian River) in the BYO article seem to indicate that you lose a lot of oil that way and can in fact hurt your aroma.

So the beer is half gone and I enjoy it. So I bottled a few and now I’ll be dropping some dry hop in to the keg. I figure 1 ounce of Citra for roughly 2.5 gallons should do fine. Using these tea balls I have hanging around should keep them from stopping up the out on the keg. Will update this again around July 15th!

The BYO article was “Advanced Dry Hopping”. Google it. I don’t link to outside sources because they tend to go away over time.

Update 7/5/2016
So I went ahead and dropped a tea ball with one ounce of Citra in my Hippidy Hoppidy rebrew from a couple of months back. The beer was just meh on hops likely due to the same reasons posted above. Well give it roughly 24 hours and the beer is much better and now something I like to drink. The Citra is very pronounced in the aroma and the front of the flavor. It smooths out in to that hop flavor that was there from the late boil additions pretty nicely as a transition. That beer like this IPA exhibited little hop aroma despite getting a nice charge of dry hop and knockout hops. I’m currently convinced a post gelatin fining addition is necessary to produce maximum aroma and flavor. I added the one ounce to the Citra IPA and we’ll see what it’s like in a few days.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 30 min 57.1 IBUs 9.4 SRM 1.058 1.015 5.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 21 A 1.056 - 1.07 1.008 - 1.014 40 - 70 6 - 14 2.4 - 2.9 5.5 - 7.5 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 7 lbs 58.95
Munich 10L (Briess) 3 lbs 25.26
Carapils (Briess) 8 oz 4.21
Caramel/Crystal Malt - 20L 2 oz 1.05
Caramel/Crystal Malt - 80L 2 oz 1.05
Special B Malt 2 oz 1.05
DME Golden Light (Briess) 1 lbs 8.42

Hops

Name Amount Time Use Form Alpha %
Galaxy 1 oz 30 min Boil Pellet 15.2
Centennial 2 oz 5 min Boil Pellet 10
Amarillo 2 oz 3 min Boil Pellet 9.2
Amarillo 2 oz 0 min Dry Hop Pellet 9.2
Centennial 2 oz 0 min Dry Hop Pellet 10
Simcoe 1 oz 0 min Dry Hop Pellet 13

Miscs

Name Amount Time Use Type
Lactic Acid 8.00 ml 60 min Mash Water Agent
Calcium Chloride 6.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent

Mash

Step Temperature Time
Mash In 153°F 75 min

German Pilsner 1.5 Gallon Attempt B

May 20th, 2016

Given the first attempt was more shaking out the bugs in the new brewing system this will be drastically different than the first. Switched to Saaz in this recipe because I initially intended to use Saaz but couldn’t find any in my freezer. In this second attempt everything is larger. The boil volume is 3 gallons with the hope of getting 2 in the fermenter.

On a side note I got my torpedo keg in from Morebeer. Man it’s a nice little thing. Interesting enough the keg says 1.6 gallons even though the Morebeer website lists it as 1.5 gallons.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
2.3 gal 70 min 37.2 IBUs 4.6 SRM 1.048 1.009 5.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
German Pils 5 D 1.044 - 1.05 1.008 - 1.013 22 - 40 2 - 5 2.5 - 3.2 4.4 - 5.2 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 4 lbs 96.97
Melanoidin (Weyermann) 2 oz 3.03

Hops

Name Amount Time Use Form Alpha %
Saaz 1 oz 70 min Boil Pellet 3.8
Hallertauer 0.13 oz 0 min Aroma Pellet 2.4

Miscs

Name Amount Time Use Type
Lactic Acid 4.00 ml 60 min Mash Water Agent
Calcium Chloride 2.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 2.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
German Lager (WLP830) White Labs 77% 50°F - 55°F

Mash

Step Temperature Time
Mash In 150°F 75 min

German Pilsner 1.5 Gallon Attempt A

May 14th, 2016

So this will be my first go at brewing 1.5 gallon batches of beer. Lately I’ve had an interesting go of it with brewing beers I’ve not perfected yet. American stout and American porter came out mediocre at best. I straight dumped about 8 gallons of the stout because to me it was undrinkable. My 10 gallons of German pilsner were very nice and a great lager but I want world class. I mean hell who wants to drink 8 gallons of great lager when you want great German pilsner? So I’m going to try my hand at small batches. It’ll allow me to do induction brewing in my beer room with air conditioning. It’ll allow me to take up less room and not have to waste so much if it doesn’t end up well. Most importantly it’ll allow me quick turnover to perfect some of these recipes that require very honed in recipes and practices.

So I’d already built a small mash tun for single infusion brewing. It’s a 5 gallon water cooler. I purchased a 5 gallon induction ready pot off Amazon. Also picked up a 1800 watt induction cook top on Amazon. I already had a couple of 3 gallon better bottles I purchased a few years back to small brew lager batches. I think this small scale will give me good feedback on new recipes. It’ll also allow me to brew in the air conditioning and do it quickly. Time is always tight with kids.

This will be German pilsner rebrew of the recipe I brewed a few months back. Feedback from 2 different judging sessions was scattered at best. From what I can tell it needed improvement in two places. 1. It wasn’t bitter enough or hoppy enough. So Going to give it late hops and a bit more bitterness. 2. Improve maltiness yet make it dry. So adding a tad of melanoidin malt. Also going to make it a bit more carbonated to impress dryness since the last beer was dry enough as far as gravity was concerned.

Update 5/17/2016

So the brew day went very smooth in terms of process. I did have a few issues in regards to volume. The volume ended up a little low due to my Beersmith equipment profile being off in the calculations. The beer will be pretty close in it’s original gravity at 1.05 but I’ll be lucky to end up with a gallon. I suppose I didn’t think about the loss to trub and the boil off not being linear things when scaling down to a 1.5 gallon batch. So we’ll see how this guy ends up but I’ve already concocted the Attempt B to try again.

All in all it was a lot of fun to brew in the air conditioning with the control of the electric cook tops and the small size, weight and cost. I ordered a 1.5 gallon Torpedo keg from Morebeer.com and am looking forward to trying that out. Hoping to end up with a stack of 4 of those kegs in my kegerator along side 3 regular rotating beers so that I can experiment without having to waste or choking down a bad beer.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
1.8 gal 60 min 38.8 IBUs 4.8 SRM 1.045 1.009 4.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
German Pils 5 D 1.044 - 1.05 1.008 - 1.013 22 - 40 2 - 5 2.5 - 3.2 4.4 - 5.2 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 3 lbs 96
Melanoidin (Weyermann) 2 oz 4

Hops

Name Amount Time Use Form Alpha %
Hallertauer Hersbrucker 0.55 oz 60 min Boil Pellet 6
Hallertauer 0.13 oz 0 min Aroma Pellet 4.8

Miscs

Name Amount Time Use Type
Lactic Acid 4.00 ml 60 min Mash Water Agent
Calcium Chloride 2.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 2.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
German Lager (WLP830) White Labs 77% 50°F - 55°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Hippidy Hoppidy Rebrew

May 1st, 2016

Floated the rest of the last keg I had. I really enjoyed the brew for Zapp’s so we’re brewing it again. Adding a tad more crystal 40 and made minor changes to the hop schedule. Basically a little less simcoe and more mosaic.

The brew day was April 30 and went fine. Beer came out around 1.048 original gravity. Pitched and was bubbling well within 24 hours.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 30 min 43.9 IBUs 8.5 SRM 1.048 1.010 4.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 5 - 14 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Munich Malt 5 lbs 45.45
Pilsner (2 Row) Ger 5 lbs 45.45
Cara-Pils/Dextrine 8 oz 4.55
Caramel/Crystal Malt - 40L 8 oz 4.55

Hops

Name Amount Time Use Form Alpha %
Galaxy 1 oz 30 min Boil Pellet 15.2
Centennial 1 oz 1 min Boil Pellet 10
Citra 1 oz 1 min Boil Pellet 12
Simcoe 1 oz 1 min Boil Pellet 13
Centennial 1 oz 0 min Aroma Pellet 10
Citra 1 oz 0 min Aroma Pellet 12
Mosaic (HBC 369) 2 oz 0 min Dry Hop Pellet 12.3

Miscs

Name Amount Time Use Type
Lactic Acid 11.00 ml 60 min Mash Water Agent
Calcium Chloride 8.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Didn't have as much pilsner on hand as I thought I did. Luckily I had pilsner DME at the houes. Original plan was to use Magnum for bitter but ran out so used Columbus instead.

Harley of Barley 2016 Edition

April 13th, 2016

Time to brew the American barleywine again. This year it was a little different in that I modified the recipe to brew 10 gallons at once. I also brewed it earlier in the year so it’ll be perfect come October.

Additionally there were some recipe tweaks this year.

  1. I removed the little bit of chocolate malt I used.
  2. The gravity has also been reduced in order to reduce some of the alcohol based on multiple competition feedback.
  3. The hops have been increased based on multiple competition feedback.
  4. Because we’re using DME which wouldn’t finish as dry as my 142F mashed all grain work, I’m using a pound of table sugar to dry this out some.

Update: 4/23/2016

Fermentation is complete at 1.017 so quite dry. The beer tastes like you’d think a young barleywine should taste. It’s pretty abrasive and the alcohol is more pronounced that I wanted. Probably going to leave the table sugar out next time but this time next year this beer should be great.

Update 4/30/2016

This beer is already quite clear and you can certainly see it’s potential to be a great beer. Extremely hoppy going in to the keg. Will carbonate and bottle in about a week. I’m pretty excited given that I just tried one of the doppelbocks I bottled after correcting my carbonation issues. I think this will be the best version of the barleywine yet. Carbonation has always been an issue and I think I finally have it down.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10 gal 120 min 83.7 IBUs 18.7 SRM 1.100 1.021 10.5 %

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 1.8 - 2.5 8 - 12 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 15 lbs 33.33
Munich Malt 12 lbs 26.67
Rye Malt 6 lbs 13.33
Cara-Pils/Dextrine 2 lbs 4.44
Caramel/Crystal Malt - 60L 1 lbs 2.22
Caramel/Crystal Malt - 80L 8 oz 1.11
Special B Malt 8 oz 1.11
Light Dry Extract 7 lbs 15.56
Sugar, Table (Sucrose) 1 lbs 2.22

Hops

Name Amount Time Use Form Alpha %
Columbus/Tomahawk/Zeus (CTZ) 2.25 oz 90 min Boil Pellet 18
Challenger 2 oz 90 min Boil Pellet 7.1
Bramling Cross 1 oz 90 min Boil Pellet 6
Amarillo Gold 4 oz 0 min Aroma Pellet 8.5
Citra 4 oz 0 min Aroma Pellet 12
Galaxy 4 oz 0 min Aroma Pellet 14
Simcoe 4 oz 0 min Aroma Pellet 13

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 10.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 143°F 90 min

Notes

Pitching on Safale 05 yeast cakes from previous American Pale Ale batches. One had an American porter in it also. Unlike previous years I am not adding the cane sugar. Recurring judge note was that the alcohol could be a little more restrained.

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