Neither of us had previously brewed a barleywine, so we started with the recipe found in Jamil Zainasheff's Brewing Classic Styles.
Brother Barleywine, English Barleywine
Recipe Specifics
----------------
Batch Size (Gal): 5.5
Total Grain (Lbs): 22.75
OG: 1.096
FG: 1.018
SRM: 15
IBU: 64
ABV: 10.2%
Brewhouse Efficiency: 64 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
---------------------
16.5 lbs. Muttons English Pale Malt
5.0 lbs. Maris Otter Malt
0.62 lbs. Caramunich II
0.62 lbs. Crystal 120L
Hops
-----
1.65 oz German Magnum Pellets (11.8% AA) at 60 minutes
0.70 oz East Kent Goldings Whole Hops (4.5% AA) at 20 minutes
0.60 oz East Kent Goldings Whole Hops (4.5% AA) at 0 minutes
Extras
-------
1.0 Tab Whirlfloc at 15 Min
28 drops of Foam Control in the boil
Yeast
-----
17 grams – Danstar Nottingham, Dry Yeast
Mash Schedule
-------------
60 min at 150°F
Notes
-----
Brewed on 11/29/2009 by the Wallace Brothers. Third collaborative brewing session.
The wort was aerated with an aquarium pump, sterile filter, and stainless stone for 20 minutes.
Yeast was pitched when wort was at 70°F. The beer was fermented and aged at 68°F for a month.
12/26/09 - Bottled the beer using bottle conditioning. Targeted 2.0 volumes of CO2.
2/9/10 - First tasting of beer. Nice level of carbonation. No hot alcohol, but beer has lots of character and a fair amount of residual sweetness.
5/30/10 - While the beer is still young, we were able to taste the brew together.
5/30/10 - While the beer is still young, we were able to taste the brew together.
No comments:
Post a Comment