Thursday, October 27, 2016

Big Beautiful Barleywine

I brewed my first Barleywine a couple weeks ago. I love the style, it's a great beer to sip on in the middle of winter. I didn't have the sense to take a bunch of pictures but I do have a shot of my 17.5 gallon mash tun filled for a partigyle brew from the Barleywine mash :). The Barleywine mash itself was at the very top.


Since this was my first attempt at a Barleywine I purchased a great resource on the subject that never made it to me by brew day :(. 


I ordered this book along with some canning jars which broke during shipping so Fedex sent it back to the sender and I had to rely on my usual resources for brewing a new style. The BJCP guidelines, AHA recipes section, and microbreweries that list ingredients for their beers (I love the breweries that do this! Thank you Smuttynose, Ommegang, Avery etc...)

I chose to brew an English version of Barleywine, I like the complex malty and estery/fruity profile of this version without the added layers of hopping. I plan on aging the majority and enjoying it over the next few years to see how it evolves, according to the book above I made the right choice as the less hoppy English versions tend to age better.

Here is the recipe:

Overview

NameCategoryBrewerOGFGABVSRMIBU
Untested: English Barley WineEnglish BarleywineWilby Jackson1.1021.0329.3 %18.0 SRM50.5 IBUs

Fermentables

AmountNameDiastatic PowerColorNotes
16 lbsBrewers Malt 2-Row (Briess)140.00000001.8 SRMFlavor:Mild Malty Smoother, less grainy flavor than 6-row
4 lbsMunich Malt, Germany (Avangard)72.00000009.5 SRMA malt with enough diastatic power to convert itself but often used in conjunction with other base malts to contribute maltiness and an orange color.
4 lbsVienna Malt (Gambrinus)90.00000006.0 SRMHigher kilning temperatures give this Vienna malt its deep golden color and strong malt flavor.
8.0 ozCaramel/Crystal Malt - 40L0.000000040.0 SRMAdds body, color and improves head retention. Also called "Crystal" malt.
8.0 ozCaramel/Crystal Malt - 80L0.000000080.0 SRMAdds body, color and improves head retention. Also called "Crystal" malt.
8.0 ozCrystal 150, 2-Row, (Great Western)0.0000000150.0 SRMCrystal 150 (145-155°L) Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.

Hops

AmountNameAlpha AcidsTimeNotes
0.75 ozWarrior15.000000060.0 minHigh alpha hops from Yakima Chief Ranches. Also called YCR-5. Mild aroma and low cohumulone content - primarily for bittering. Used for: Ales, stouts Aroma: Neutral, clean, mild Substitutes: Nugget, Columbus, Magnum
1.00 ozFuggle4.500000020.0 minTraditional English-type aroma hop. Used for: English Ales, ESB, Bitter, Lagers Aroma: Mild, soft, fruity, spicy, woody Substitute: Fuggle (U.S.), Willamette, Styrian Golding Storage: Good/Very Good (70-80% AA after 6 months at 20 C) 3-5.6% AA 2-3% Beta
1.00 ozChinook13.000000010.0 minStrong versatile bittering hop Used for: Ales, porters, stouts Aroma: Heavy and spicy aroma Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Stout, Sierra Nevada Celebration Ale
1.00 ozFuggle4.500000010.0 minTraditional English-type aroma hop. Used for: English Ales, ESB, Bitter, Lagers Aroma: Mild, soft, fruity, spicy, woody Substitute: Fuggle (U.S.), Willamette, Styrian Golding Storage: Good/Very Good (70-80% AA after 6 months at 20 C) 3-5.6% AA 2-3% Beta
1.00 ozMt. Hood6.00000002.0 minUsed for: European Lagers, finishing Aroma: Mild with a clean aroma, neutral flavor. Somewhat pungent. Substitutes: Hallertauer, Liberty, Crystal

Yeast

AmountNameAttenuationNotes
35.49 mlEnglish Ale66.5000000Classic ESB strain best for English style milds, bitters, porters and English style stouts. Leaves a clear beer with some residual sweetness.

Mash Steps

AmountTypeNameRatioTempTimeDescription
8.47 galInfusionMash In1.250 qt/lb66.666666745.0000000Add 8.47 gal of water at 171.2 F
I did take a couple liberties here. I used 2-Row with a mix of munich and vienna to emulate a more complex base malt like marris otter. This choice was one of convenience, I had munich and vienna and no marris otter. The other was using chinook, I had 1oz left from my harvest this year and the bag had come unsealed so I wanted to use it up. They smelled amazing so I backed off my bittering addition and added some chinook toward the end of the boil.

Brew day was pretty easy and I only added about an hour to the end of my normal brew day for the partigyle, it's nice having some extra equipment laying around.

I bottled it last weekend before reading (or even receiving) Barley Wine. My plan was to bottle condition for 90+ days, the book suggests a 90 day conditioning in secondary then another 90 days of bottle conditioning before release. Since I already fucked that up I go with my original plan as follows.

  • 2 weeks - Taste a bottle after carbonation
  • Taste 1 bottle every month until I'm happy with the results
  • Save 5 bottles marked with a year to taste 1 each year for the next 5 years alongside new batches brewed every year
  • Give a few bottles as gifts and drink the rest as the mood strikes me
Because I want this to become an annual brew along with my Belgian Dark Strong I started designing a label to have some grogtags made up. What do you think?


I'll try to post some tasting notes somewhere around the 90 day mark then 180 to see how much of a difference it makes.