Barley Wine 
All Grain Recipe
Submitted By: Ride4Beer (Shared)
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| Brewer: Warren Holmes | |
| Batch Size: 11.00 gal | Style: American Barley Wine (14.4) |
| Boil Size: 16.48 gal | Style Guide: AABC 2010 |
| Color: 12.1 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 116.8 IBUs | Boil 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 items |
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 |
| 2.0 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... This Recipe Has Not Been Rated
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