Bayou Beer

All about beer brewing and drinking in South Louisiana.

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!

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.

Fuller’s Golden Pride Barleywine Clone

March 1st, 2017

So I’ve been studying for the BJCP written exam and Fuller’s Golden Pride is the example I’ve often seen for English barleywine.   Apparently you can’t buy it in the United States.   Also it doesn’t appear to be often done by homebrewers.  So using a variation of the recipes I found on a BYO interview from 2011 with the Griffin Brewery people, I’ve come up with the following.  Now the hopping is slightly different because I can’t buy Northdown around here but it should get the essence of this beer I’ve never had based on the information available.

If the mash is still producing a great deal of gravity after I run off the wort for this beer I will go all parti-gyle and create a second beer using what’s left and some EKG/Bramling Cross hops I have.

Update 3/5/2017

Brew day went fine.   I managed to end up on gravity with the golden pride beer.  Smells and tastes great.   I ended up producing a second runnings beer that’s basically a best bitter at 1.042.   It’ll probably be a bit on the “extra bitter” side due to volume being a bit of an issue.  It’s probably 4 gallons and I calculated 5.

Update 4/5/2017

So this is a very good beer at first taste.  Fairly light flavor in comparison to the barleywines I’ve been brewing but it matches the recipe.   From my experience with barleywine brewing, they seem light at first but develop complexity over 6 months.    The color is too dark for the pictures I’ve seen of Golden pride but that’s ok because I suspected it would be so after hearing back from the Fuller’s brewers who were kind enough to reply to a letter I sent them concerning homebrewing this beer.   Fuller’s has some excellent customer service!  Here are the notes I got back from the brewer:

Your recipe is definitely in the ballpark so only a few small tweaks required! The Crystal Light malt we use is closer to 100 EBC and never from Bairds- usually Simpsons. For the hopping regime we add all aroma hops at the end of the boil before we then go on to a 30 min whirlpool rest.  Challenger and Goldings are correct but we also use the beautiful Northdown hop (6%AA)- each 33% split of the total late addition.

Man talk about great help coming from their production brewers.   So I will re-brew this beer later on as soon as I either have LA Homebrew order me some Simpsons stuff or order it online.

Update 4/16/2017

Beer tastes great.  I feel like it would be “Fuller’s Amber Pride” if it were to go to market so the comments from Fuller’s brewer were spot on.   But the beer is excellent in taste so I’m happy with the brew.  It needs age to develop but basically tastes like a very strong ESB with lots of English flavor.  Looking forward to brewing the next version when I get my Simpson’s ingredients from LA Homebrew.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 45.2 IBUs 11.6 SRM 1.085 1.025 8.0 %

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 Ale Malt (Bairds) 20 lbs 95.24
Caramel/Crystal Malt - 75 (Bairds) 1 lbs 4.76

Hops

Name Amount Time Use Form Alpha %
Target 1.5 oz 60 min Boil Pellet 11
Challenger 0.5 oz 15 min Boil Pellet 7.5
East Kent Goldings (EKG) 0.5 oz 5 min Boil Pellet 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.

 

 

Thomas Hardy Ale Clone

January 5th, 2016

As part of an ongoing barrel project I’m brewing 5 gallons of Thomas Hardy ale. It’s a beer that’s been brewed professionally over the years and was originally brewed in honor of English writer Thomas Hardy. A giant barleywine that was one hell of a brew day let me tell you. It came out fine though and should be one gnarly monster of a beer especially after aging in a whiskey barrel.

I also ran a second runnings beer which I hopped with 2 ounces of EKG for 30 minutes and 1/4 ounce at flameout. With the help of DME it ended up in teh 1.072 range. So two giant beers on one brew day ain’t bad. That one won’t go in a barrel. It’ll just be a super ESB / mini-barleywine.

Update 1/9/2016
The big beer has finished fermentation at about 1.019 while the smaller beer has finished quite dry around 1.013. Both taste exactly like you’d expect young barleywine to taste; quite raw. They’ll be going in the barrel this weekend.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6.5 gal 180 min 61.9 IBUs 13.3 SRM 1.111 1.023 11.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
English Barleywine 19 B 1.08 - 1.12 1.018 - 1.03 35 - 70 8 - 22 1.6 - 2.5 8 - 12 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 18.5 lbs 59.2
Lager Malt 5 lbs 16
Wheat, Flaked 3 lbs 9.6
Caramel/Crystal Malt - 80L 1 lbs 3.2
Munich 20L (Briess) 8 oz 1.6
Extra Light Dry Extract 3.25 lbs 10.4

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 4 oz 90 min Boil Pellet 6
Styrian Goldings 1.5 oz 30 min Boil Pellet 5.4

Yeast

Name Lab Attenuation Temperature
Nottingham (-) Danstar 75% 57°F - 70°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Twelve Dazed Version Two

October 9th, 2015

The original brew of Twelve Dazed was extremely boozy. It hasn’t done well in competitions and I think that’s why. So this version is tweaked some in leaving out the sucrose and it’s much better this way. At the time of writing this I have 5 gallons on tap and it’s quite nice. Very toasty, bready, cocoa and chocolate from a malt standpoint. Very spicy, lemony and black currant like from a hop perspective. We brewed this beer as a barrel experiment so the other 5 gallons is in a LA1 whiskey barrel at a fellow brewers house. Really looking forward to getting that one carbed up.

Update 2/4/2016
This version is amazing. The barrel and non-barrel versions are both incredibly complex and savory beers. This beer is ideal for a whiskey barrel and it really melds together well. I bottled it up, taped it up and put most of it in a safe corner of the house until around Christmas.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
11 gal 120 min 58.2 IBUs 18.1 SRM 1.104 1.030 9.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
English Barleywine 19 B 1.08 - 1.12 1.018 - 1.03 35 - 70 8 - 22 1.6 - 2.5 8 - 12 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 23 lbs 51.11
Melanoiden Malt 4 lbs 8.89
Rye, Flaked 4 lbs 8.89
Vienna Malt 4 lbs 8.89
Caramel/Crystal Malt - 80L 2 lbs 4.44
Victory Malt 2 lbs 4.44
Caramel/Crystal Malt - 60L 1 lbs 2.22
Extra Light Dry Extract 5 lbs 11.11

Hops

Name Amount Time Use Form Alpha %
Magnum 3.5 oz 60 min Boil Pellet 12
Bramling Cross 2 oz 30 min Boil Pellet 6
Bramling Cross 2 oz 0 min Aroma Pellet 6

Yeast

Name Lab Attenuation Temperature
Scottish Ale (1728) Wyeast Labs 71% 55°F - 75°F

Mash

Step Temperature Time
Mash In 145°F 75 min
Mashout 170°F 40 min

Notes

Used a Scottish Export as a giant yeast starter. Split the cake between the two fermenters.

Big English Barleywine

October 24th, 2014

Well it’s barleywine brewtime! I’m taking a recipe I was given by a fellow brewer, tweaking it a little for personal brewing preferences and brewing up 10 gallons of it. For me it’s the only way barleywine lasts more than a year since I love the stuff. This particular recipe I find interesting since it could be thought of as American or English barleywine. I’ll probably submit it to a competition as both and see what kind of results I get.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10 gal 120 min 70.7 IBUs 20.5 SRM 1.105 SG 1.026 SG 10.6 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
English Barleywine 19 B 1.08 - 1.12 1.018 - 1.03 35 - 70 8 - 22 1.6 - 2.5 8 - 12 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 20 lbs 47.34
Melanoiden Malt 4 lbs 9.47
Rye, Flaked 4 lbs 9.47
Vienna Malt 4 lbs 9.47
Caramel/Crystal Malt - 80L 2 lbs 4.73
Victory Malt 2 lbs 4.73
Caramel/Crystal Malt - 60L 1 lbs 2.37
Special B Malt 0.25 lbs 0.59
Light Dry Extract 3 lbs 7.1
Sugar, Table (Sucrose) 2 lbs 4.73

Hops

Name Amount Time Use Form Alpha %
Nugget 4 oz 60 min Boil Pellet 13
Styrian Goldings 1.5 oz 30 min Boil Pellet 5.4
Cascade 2 oz 0 min Boil Pellet 5.5

Miscs

Name Amount Time Use Type
Lactic Acid 20.00 ml 60 min Mash Water Agent
Calcium Chloride 16.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 8.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Scottish Ale (1728) Wyeast Labs 71% 55°F - 75°F

Notes

Used a Scottish Export as a giant yeast starter. Split the cake between the two fermenters. grain absorption will be about 4.5 gallons. 13 pre boil gallons. so about 18 gallons of brewing water needed.
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