Archive for the ‘Barleywine’ Category

Denny’s Old Stoner Barleywine
20.00 lbs Maris Otter
4.50 lbs Munich Malt
1.75 lbs CaraMunich III
1.00 lbs Light Malt Extract (added to compensate for lower gravity)
2.50 oz Columbus 13.2% (First Wort Hopping)*
3.00 oz Chinook 13.6% (60 mins)*
1 tsp Irish Moss (15 mins)
1.00 oz Centennial 9.7% (2 mins)*
2.00 oz Centennial (Dry Hop 3.5 months)
Wyeast 1056 – American Ale Yeast (3L Starter)
Primary for 2-3 Weeks
Dry hop in secondary for 3.5 months (That’s not a typo btw)
*I changed the hop amounts from the original recipe as the alphas I received on my hops were different.  I also adjusted to 90% of the AAU’s needed because I used pellet hops instead of whole hops.  The original recipe is here Denny’s Old Stoner Barleywine.

Target OG = 1.101
Target FG = 1.024
OG = 1.094
FG = 1.030
IBU = 196.4 (As this will be aged for a year I’m not sure what relevance this number has except that this beer is hoppy as hell!)
ABV = 8.4%

Mash @ 154ºF at 1.3 qts/lb for 60 min.  Start boil @70 mins.

07/11/10 – So this beer was an adventure!  Mike built his mash tun and we got to test it out this weekend.  Seeing this recipe called for a whopping 27lbs of grain, I either needed a second mash tun or I needed to build a second monster one to be able to handle it all (which I’m probably going to do for next years batch now because I’m completely out of my mind).

Anyways, for those that don’t know, a Barleywine is a beer that is very malty and has a sweet character to it, yet it is VERY hoppy at the same time (Holy IBU’s Batman!).  Most commercial Barleywines sold in stores are only a few months old.  In order to get the best flavor out of them it is best to drink them at the year range or later.  Homebrewers typically make a batch of Barleywine yearly because it takes so long to age.  Plus, this beer will last.  I personally plan on enjoying one of these about 5 years from now as it will only have gotten better.  That being said, I won’t be cracking into my stash anytime soon or that frequently, but I’ll update with tasting notes when I can.

We added just a little extract to bring the gravity up a little bit, seeing as the efficiency is a little hard to predict.  The gravity ended up at 1.094, which is a little low for a Barleywine and lower than I wanted, but, hopefully the huge yeast starter I pitched can bring that gravity down.  We ended up with a lower gravity because I calculated for about 5 gallons of Barleywine, when in truth we ended up with ~5.4 gallons of Barleywine.  Either way it will still be strong and will still be a great beer.  Now I know what to look for gravity wise when I make next year’s batch (I would love to end up with a 12% Barleywine).

08/01/10 – I was going to dry hop the Barleywine today.  Measured the FG and it was @1.032, which was still a little high for my tastes.  FG is supposed to be 1.024.  So, I agitated the yeast a little bit and moved it to the upstairs of my house which should get up to ~73ºF or so.  Usually that makes for fusil alcohols, but there’s only a little sugar left to ferment out so I’m not worried about it.  I’m going to transfer it and dry hop it next weekend.  Otherwise, it tastes great.  REALLY hoppy and I can see why this is going to take a year to mellow out, but it has a slightly sweet backbone and is delicious.  It kind of makes me want to open a bottle of Imperial Stout tonight even though I know it hasn’t aged nearly enough.

08/08/10 – Gravity still 1.032…which lowers the ABV and lends a sweet backbone (which is kind of what I want for a Barleywine, but would have like to get this in the 20’s but oh well).  Dry hopped today with 2 oz of Centennial for 3-3.5 months).  So gonna bottle this around 11/20/10.

09/19/10 – After going back and forth on this for a while, I racked the Barleywine on top of the yeast cake from my Gumballhead and brought it up to my room to hopefully ferment it down a little farther.  This will cause the beer to lose some of it’s clarity (but it has to sit until next summer so I’m not too worried about that).  Also, additional fermentation may get rid of some of the dry hopping I did.  Gonna let this sit a week or two and see where the gravity is at.  I may dry hop it a little more depending on taste once I put it back into a secondary vessel again.

09/28/10 – Gravity dropped an extra two points from the yeast cake.  The 2.75lbs of Caramel malts must just have added a nice amount of unfermentables to the mix.  Plus we mashed @154ºF so that may have added a couple points.  And, we are still way in range for the FG of a Barleywine (beersmith said ours was supposed to be 1.024 but the Barleywine range is 1.020-1.035 so we’re golden).  The flavor REALLY complexed since I last tasted it almost two months ago.  Holy shit what a difference.  Nice and malty sweet backbone that really melds with the insane amount of hops in this.  Definitely taste caramel, honey tones and sense the same in the nose.  Viscous with a lot of body but smooth mouthfeel.  Bottling mid-November and letting it sit til July (though I might sneak a bottle or two in between).

12/04/10 – Bottled today!  Hoppy…MALTY…and delicious…gonna crack open a bottle or two before July…otherwise this bad boy is gonna carb up and then sit in the basement for another 8 months.

Old Stoner Partigyle
About 40% of the Old Stoner Grain Bill
Added .5lbs Caravienne to mash
Added .5lbs Caramel/Crystal 60L to mash
Added ~2-3lbs of Light Malt Extract
0.06 oz Columbus 13.2% (60 mins)
1.00 oz Chinook 13.6% (50 mins)
1 tsp Irish Moss (15 mins)
1.00 oz Centennial 9.7% (10 mins)
0.50 oz Simcoe 12.2% (5 mins)
1.00 oz Simcoe (Dry Hop 2 weeks)
1.00 oz Centennial (Dry Hop 2 weeks)
Safale US-05 Yeast

OG = 1.065
FG = 1.019
IBU = 62.6
ABV = 5.9%

07/11/10 – So we followed an old English technique for brewing beer called Partigyle when we made our Barleywine.  Partigyle basically means the initial mash runnings (which are a higher concentration) are used to make the Barleywine (or other high gravity beer) and the sparge runnings (lower concentration) are used to make a second “lighter” beer called a Partigyle.  I say “lighter” because although our OG was originally 1.036.  The English typically left the second beer at the lower gravity resulting in a ~3.0% alcohol…we added enough light malt extract to bring it up to 1.065 to make the recipe resemble more of an IPA.  Mike and I kept the hop additions somewhat similar to the Barleywine with a few minor tweaks.  I can’t wait to see how this one turns out.

07/25/10 – I transferred the partigyle to secondary today.  Upon tasting it…eep!  It was tart and was reminiscent of apples.  Which, either means that there’s extra acetylaldehydes in there which give green apple off flavors, or I’ve encountered my first batch of bacteria infected beer.  I’m going to let it sit for a couple weeks before I decide anything.  Gravity was 1.020.

09/05/10 – I let that bad boy of a Partigyle sit and age for a while to see if the taste would change.  IT DID!  It’s definitely not infected.  Nice and bitter, dry, not malty at all, with a slight piney taste (thanks Simcoe).  Dry hopped it with 1 oz of Simcoe and 1 oz of Centennial.

09/19/10 – Bottled this morning, the Simcoe really makes this an awesome beer.  Highly hopped and full of hop flavor.  Slight sweet backbone but nice and bitter and thin.  Excellent color too.

(This is a random Barleywine label I found on Google…just liked the look of it and thought it fit the topic well)