Barley Wine

All Grain Recipe

Submitted By: Ride4Beer (Shared)
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Brewer: Warren Holmes
Batch Size: 11.00 galStyle: American Barley Wine (14.4)
Boil Size: 16.48 galStyle Guide: AABC 2010
Color: 12.1 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 116.8 IBUsBoil Time: 120 min
Est OG: 1.095 (22.7° P)Mash Profile: Decoction Mash, Triple
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Three Stage
ABV: 11.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
22 lbs Pilsner (Weyermann) (1.7 SRM) Grain 1
4 lbs 8.00 oz Munich Dark 30L (Gambrinus) (35.0 SRM) Grain 2
2 lbs 8.00 oz Wheat Malt (Gambrinus) (2.3 SRM) Grain 3
2 lbs 4.00 oz Rye Malt (4.7 SRM) Grain 4
2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5
3 lbs 8.00 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 6
2.50 oz Magnum [14.0%] - Boil 90 min Hops 7
2.00 oz Chinook [13.0%] - Boil 90 min Hops 8
1.00 oz Simcoe [13.0%] - Boil 45 min Hops 9
1.00 oz Columbus (Tomahawk) [14.0%] - Boil 30 min Hops 10
2.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.25 oz Centennial [10.0%] - Steep 0 min Hops 12
1.00 oz Simcoe [13.0%] - Steep 0 min Hops 13
2 pkgs American Ale (Wyeast Labs #1056) Yeast 14
3.00 tsp Yeast Nutrient (Primary 3 days) Misc 15
3.25 oz Columbus (Tomahawk) [14.0%] - Dry Hop 0 days Hops 16
1.75 oz Centennial [10.0%] - Dry Hop 0 days Hops 17
1.75 oz Simcoe [13.0%] - Dry Hop 0 days Hops 18

Notes

This kind of recipe just doesn't translate well with the BeerSmith software. I had great extraction and deep color for the grain bill due to the lengthy decoctions and long vigorous boil; 1.104 This recipe was a split batch, 1/2 (5gal) fermented with 1056 and the other 1/2 fermented with 1318. For the 1056 I bought to slap packs and made a 4L starter, I acquired the 1318 at Hopworks that was top cropped from an IPA. Both batches ramped up a vigorous fermentation and then slowed dramatically, which was expected as I kept temp at lower end of ferment range. The 1318 came to a standstill at S.G. of 1.044 so I pulled 2qt off and boiled with some DME and water to make a 1gal nutrient rich weak wort. I then added 3gal of stalled beer after rousing yeast vigorously to the weak wort, aerated well and set to ferment at 74F. It took off and after high grausening I added all back to the remaining 1318 beer and kept at 74F for 4 more days then let drop to 65F. To be continued...