Bayou Beer

All about beer brewing and drinking in South Louisiana.

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.

Centennial and Amarillo Pale Ale

December 30th, 2012

So the big hit lately has been the IPAs. The Simcoe/Centennial was a big hit so now on to the next popular hop for IPA. This will be a tad of a kitchen sink beer since I’m using what’s left of some ingredients.

Update December 31 2012

I ended up using 1/3 pound Crystal 45 and 2/3 pound Crystal 60. The brewday went fine. Mashed at 151F, ran off 7 gallons, boiled 70 minutes and gravity was hit. Pitched a one liter starter and fermentation was going great within 12 hours. The beer looks very bright and beautiful. This should be quite a good IPA.

I am a tad concerned about the phosphoric acid. It seemed to take quite a bit to get the PH down.   The concentration on the bottle I have is apparently only 10% where I read others using it at 85% concentration.   More research is apparently required on this and I may go back to the lactic acid which has served me well.

Update January 17, 2013

After a fine fermentation that finished out perfectly this beer is carbonated and ready to drink. It’s quite good! I’ve definitely got a nose for the pineapple/tropical/mango character of this Amarillo and the Centennial continues to be my favorite secondary character for a beer. It just makes it taste more lovely. However there’s definitely an aftertaste with Amarillo hops. It lingers on the back of the tongue! I don’t know if it’s my preferred hop. I think the Simcoe/Centennial hop is a little better but I’ll reserve judgement for two weeks until this beer brightens.

Update January 23, 2013

Well….the beer has brightened and it tastes absolutely wonderful. There’s a complexity presented by Amarillo that really brings things together for taste. The beer looks wonderful, great head retention, great clarity and beautiful smell and taste. Amarillo can make a beer taste a little sharp in initial weeks. It should be used carefully in beers involving darker malts. This beer is bright, it’s tasty and probably my favorite American ale I’ve brewed.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 14B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 0 - 0 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 12.5 lbs 80.65
Pilsner (2 Row) Bel 2 lbs 12.9
Caramel/Crystal Malt - 60L 0.5 lbs 3.23
Caramel/Crystal Malt - 40L 0.5 lbs 3.23

Hops

Name Amount Time Use Form Alpha %
Amarillo 2 oz 60 min Aroma Pellet 9.5
Amarillo 1 oz 20 min Aroma Pellet 9.5
Centennial 1 oz 10 min Boil Pellet 10
Centennial 0.5 oz 1 min Boil Pellet 10
Amarillo 1 oz 0 min Dry Hop Pellet 9.5
Centennial 1 oz 0 min Dry Hop Pellet 10

Yeast

Name Lab Attenuation Temperature
California Ale V (WLP051) White Labs 73% 150.8°F - 158°F

Notes

This is a bit of a kitchen sink beer to finish off my sack of American 2-row. My wife absolutely loves this sort of beer. Water modification will be the same as project Nathan. Modify 6 gallons of water with 3/4 teaspoon gypsum. 1/3 teaspoon calcium chloride. Put 5 of that in the mash. Will try phosphoric acid in this beer instead of lactic. Will probably make up gravity with a couple of pounds of Belgian pilsner. I love that sweetness anyway.

Bayou Beer

All about beer brewing and drinking in South Louisiana.

↓