Bayou Beer

All about beer brewing and drinking in South Louisiana.

Harley of Barley 2016 Edition • Bayou Beer

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.

Bayou Beer

All about beer brewing and drinking in South Louisiana.

↓