Graduation Barleywine

[madcarpenter]

My best friend is earning her masters degree in April, so I came up with a kick ass recipe for a kick ass event.

Graduation Barleywine

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

19-C Strong Ale, American Barleywine

Min OG: 1.080 Max OG: 1.144
Min IBU: 50 Max IBU: 100
Min Clr: 10 Max Clr: 19 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 3.00 Wort Size (Gal): 3.00
Total Grain (Lbs): 12.75
Anticipated OG: 1.085 Plato: 20.38
Anticipated SRM: 43.6
Anticipated IBU: 103.7
Brewhouse Efficiency: 60 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 3.53 Gal
Pre-Boil Gravity: 1.072 SG 17.51 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Coarse Grind As Is.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
84.7 10.80 lbs. Pale Malt(2-row) America 73.35 2
5.1 0.65 lbs. Cara-Pils Dextrine Malt 67.12 2
5.1 0.65 lbs. Crystal 150L Great Britain 67.12 150
5.1 0.65 lbs. Roasted Barley America 56.73 450

Potential represented as Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.65 oz. Magnum Pellet 13.10 59.6 60 min.
0.65 oz. Nugget Pellet 13.80 32.0 30 min.
1.30 oz. Centennial Pellet 8.00 12.1 5 min.
0.65 oz. Amarillo Gold Pellet 8.20 0.0 Dry Hop


Yeast
-----

WYeast 1187 Ringwood Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 12.75
Total Water Qts: 10.00 - Before Additional Infusions
Total Water Gal: 2.50 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 80.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------


Total Water Qts: 0.00 - After Additional Infusions
Total Water Gal: 0.00 - After Additional Infusions
Total Mash Volume Gal: 0.00 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Notes
-----

mash in - 5 minutes
mash temp- 156 degrees
1st sach. rest - 30 miinutes
recirc. - 5 minutes
2nd sach rest 15 minutes
sparge -60 minutes
After primary fermentation, will age for several months, then add medium toasted oak chips for 1.5 months
Target bottle date April 2009

[JayShaw91]

You're making a 3 gallong batch?

[markaberrant]

That's gonna be a killer imperial stout.

[madcarpenter]

Hey Mark,
I checked the guidelines and you're right. Thats a tad (ha) too much for a barleywine. I think its still going to be good though

DS

[madcarpenter]

jay,

I have to do 3 gallon batches due to equipment limitations right now. That, plus the the fact that I am too lazy to do a double brew day

Ha

DS

[JayShaw91]

That's cool, I just didn't know if you maybe had something goofed in ProMash and were going to end up with a beer far from what you imagined.

Whatever works for you, my man.

[seafra]

That is going to be a very young barleywine in just three months.
________
Toyota Opa History (http://www.toyota-wiki.com/wiki/Toyota_Opa)

[madcarpenter]

I have 3 750 ml belgian style bottles that I plan to fill and cork and wrap etc. I am making some wine bottle style boxes for them and plan to make a nice label with the date, and abv. We'll keep these and really let them age

[HogieWan]

I made a barleywine at 10.5 abv and it took 6 months to be drinkable and a year to be good. I'm now at the 4 year mark and it's just getting better

[Beer Martin]

You're making a 3 gallong batch?


Hell, I've made 1,2,3,4,5,6,7 gallon batches.

I generally go in the 2-4 gallon range. I stopped brewing for 5 months last year, because I made 20 gallons in a month (4x5 gallons) and didn't know what the hell to do with it all. Took me five months to level the supply enough to consider making more.

I guess that's the crutch of enjoying brewing more than drinking.

1 gallon batches are great for experiments, ie fruit addition or various adjunct addition calculations.
________
Interracial cumshot (http://www.fucktube.com/categories/703/cumshot/videos/1)

[beerking]

I generally go in the 2-4 gallon range. I stopped brewing for 5 months last year, because I made 20 gallons in a month (4x5 gallons) and didn't know what the hell to do with it all. Took me five months to level the supply enough to consider making more.

Sounds like you need to join a good homebrew club so you have help reducing that supply (and can therefore brew more ofen)! :D

[HogieWan]

no - you just need a place to store it. Homebrew gets better with much aging. Let some sit for 8 months or so, then slow down on the brewing

[beerking]

Won't work for my American Pale, Dort Export, Munich Helles, Munich Dunkel, Premium Bitter, Ordinary Bitter, Mild...

[HogieWan]

Won't work for my American Pale, Dort Export, Munich Helles, Munich Dunkel, Premium Bitter, Ordinary Bitter, Mild...

those are the beers I usually make - let them sit for a while and you'll be surprise

[madcarpenter]

I bottled said beer today. I got 3 750 ml, a 12-pack of 12 ouncers and a couple of glasses from the run. Overall a good yield. Gravity was 1.010, giving me a 9.5% abv. Its drinkable as is (somewhat harsh though), but it will probably age well.
Its definetely an imperial stout, close to a yeti clone I brewed in the past. The oak chips have added a new flavor. Its going to be hard to wait on this one

[Mikegobrew]

That's what I call dedication to make a 3 gallon AG batch. My hat's off to you, madcarp. Can I call you that? LOL. Maybe "buy" some beer to extend the wait, as ridiculous as it sounds.

[madcarpenter]

Grin,
I've been called worse.And I have 2 cases of a boston ale clone to hold me for a while. To pass a few extra days time, I brewed an IPA a few days ago and its blown over for the second time. No teeny airlock, a 1/2" pvc pipe into a 1/2 gallon jug.
Its a milder version of my STA IPA(now known as "celebrate april") that won first in class at the Atlanta strong beer competition. If the yeast attenuates like it did before, it'll be around 8.5%. This ones called "barefoot blonde".

DS