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Quarantine Barleywine

371 calories 31.2 g 12 oz
Beer Stats
Method: BIAB
Style: English Barleywine
Boil Time: 150 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 57% (brew house)
Rating:
5.00 (1 Review)

Calories: 371 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created Wednesday July 29th 2020
1.112
1.019
12.2%
63.6
19.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Crisp Malting - Finest Maris Otter20 lb Finest Maris Otter 38 3 88.4%
1 lb American - Wheat1 lb Wheat 38 1.8 4.4%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.4%
10 oz Brown Sugar10 oz Brown Sugar - (late boil kettle addition) 45 15 2.8%
22.62 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 13.3 Boil 75 min 54.91 76.9%
0.30 oz Cascade0.3 oz Cascade Hops Pellet 7 Boil 75 min 8.67 23.1%
1.30 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
9.5 gal Infusion 149 °F 75 min
 
Other Ingredients
Amount Name Cost Type Use Time
3.60 g Epsom Salt Water Agt Mash 0 min.
6.40 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Wyeast - Beer Nutrient Other Boil 5 min.
0.50 each Whirlfloc Fining Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 561 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 2.1 Volumes
 
Target Water Profile
Cville Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67.3 10.9 29 120.7 65 38
Mash Chemistry and Brewing Water Calculator
 
Notes

After a lot of research (and commercial barleywine tasting, of course) this was my first go at a big beer over 8%. And what better time then when we were all stuck at home during COVID! I wanted a beer I could age for many years.

My efficiency was pretty low (mid 50s vs my normal 70%), but I expected that and already planned to compensate with dark brown sugar to reach 12%.

Pitched 2L starter into 2 gallons at 65 degrees, then 24 hours later I dumped in the remaining 2.5 gallons. Aerated well after first pitch, then again after 12 hrs. Kept at 65 for 1 week, then raised to 70 for 1 week. Transferred to secondary at week 2, plan to keep here for 3-4 months before cold crashing and bottling with fresh yeast. According to my research, I'll try my first one around Christmas (7.5 months), but it might be 1-2 years before this beer really shines! Long secondary and lower bottle carbonation to avoid bottle bombs with the extended aging these bottles will experience. Also due to my plan to age, I wanted higher ABV and IBUs, and didn't bother with hopping for flavor/aroma.

I had almost a gallon of trub/yeast from primary! I dumped the entire post-boiled wort contents into the fermenter (more nutrients), and the yeast cake was thicker than I've ever had before. Impressive, but sad to realize I only had 3.5 gallons make it into secondary.

Update: Bottled after 3 months in secondary. Added priming sugar (targeting 2.2 CO2) and half a pack rehydrated S-04. Swirled bottles every few days for the first 10 days to help the yeast finish the carbonation before the 12% ABV cooked them! Initial taste during bottling gave me high hopes! The driving factor was still harsh alcohol (expected), but hiding behind that was a very sweet and enjoyable barleywine flavor. This will obviously benefit from aging. Very excited for this one, hopefully it'll be good for years to come! I plan to only drink 3-4 per year and space these out over a decade! Hopefully I have the patience.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-09-08 18:56 UTC
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Adam S 12/28/2020 at 05:20pm
5 of 5

Had my first one on Christmas (7+ months from brewday). Wow, this is good! As enjoyable as any commercial barleywine I've had. Given the style, I'm hoping it continues to get better.

Poured clear (despite not cold crashing, just aging), with no head and very low carbonation. Not sure if I didn't carb right, or the fresh yeast I used during bottling (S-04) died off too soon in the 12% beer. But not too undercarbed for the style, just was hoping for a bit more. Beautiful dark brown color. Aroma is sweet, mostly dark fruits and rummy. Flavor is brown sugar, dark fruits, and syrupy booze (in a good way!). Also taste the wheat accent, helps lighten the flavors. If I didn't know this wa a 12% beer, I would guess around 9%. The booze is apparent, but not overbearing and it complements the other flavors/aromas. There's a clear lingering bitterness, which balances the intensely sweet flavors well and makes me want to take another sip. If I were to change anything, maybe lose the added brown sugar and replace with vienna or victory malt for some extra background complexity. Overall though, great amount of sweetness, lingering bitterness, and booze heat. It's all balanced well, and all adds the the "savor" mindset. Very much looking forward to trying this as it ages!

Pro tip: To keep myself from opening them too early, I labeled each bottle with a "drink on" month/year. Since these beers don't get great for a year, and I'm wanting to space this out over many years, the "drink on" label helped me.



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