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100 (2022)

384 calories 40.8 g 12 oz
Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 180 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 60% (brew house)
Source: custom / aha / anchor
Calories: 384 calories (Per 12oz)
Carbs: 40.8 g (Per 12oz)
Created Tuesday December 7th 2021
1.114
1.031
10.9%
70.8
17.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb Bairds - Maris Otter Pale Ale23 lb Maris Otter Pale Ale 37.5 2.5 89.3%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 7.8%
0.75 lb German - Acidulated Malt0.75 lb Acidulated Malt 27 3.4 2.9%
25.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Millenium1 oz Millenium Hops Pellet 15.9 Boil 60 min 50.62 40%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 5.5 Boil 30 min 20.18 60%
2.50 oz / 0.00
 
Yeast
RVA Yeast Labs - RVA 132 Manchester Ale
Amount:
2 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 507 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.8 Volumes
 
Target Water Profile
henrico county va 23233 sept 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
26 4 16 10 13 72
Mash Chemistry and Brewing Water Calculator
 
Notes

=====================================
12072021
Gonna give this one another try in the G40. hoping 60% eff but overshooting grainbill to give some wiggle room. be ready with DME at flameout if OG is low.

  • going to actually use english base malt this time
  • going to make yeast starter from packs this time to avoid over attenuation.
  • going to run straight tap water again.
  • going to boil 3 hours. should get better boil in G40 than induction plate
  • switching to london 3 which has lower attenuation than 1056
  • yeast - need 1 packs of rva 132 plus 3 or 4 L starter

    TODO :
  • figure out if this will fit in the G40
    ** manual says it holds 29 lb grain so should be good, i assume that is for 1/1 mash thickness?
  • thinking about getting a sack of maris otter and use the rest on the imp stout.
  • possibly use yeast cake from holiday ale? would have to save it for a week or two....

    =====================================
    12072020
    updating recipe. Notebook has 1080 wo extract that is 51% eff. Plus the extract gives 1102. Notebook has FG at 1010 (crazy!) Making this 90% attenuation and 12% abv. I almost dont believe that. (update : brewersfriend says 1056 average attenuation is indeed 90%). Tasting a bottle today, it is strong, but fruity off flavors, a faint tartness. Too dry and thin. Want malty sweet. Next time, pay attention to ph, water profile. Maybe buy yeast packs and starters to get target yeast population instead of reusing since that seems to over attenuate. This way we might get to a higher final gravity. Could consider kviek to save time/money. Also maybe finally spring for british malt and hops and yeast?
    =====================================
    6/19/2020 :
    kegged a couple days ago. final gravity is 1.010 i believe. need to check notebook, which also has the OG. needs resolving....(just leaving these incomplete notes now in case i never come back to it)
    =====================================
    5/21/2020 :
    came out with really low efficiency so THIS thread is using the extract. the previous thread without extract is here : https://www.brewersfriend.com/homebrew/recipe/view/870147/100-v2-
    =====================================
    5/14/2020 :
    brew day. Changing warrior to millennium. Changing pre boil volume from 6.5 to 6. Post boil 4.5. Batch 4.

    Ended up with slightly more than 4. Brewed this on induction plate so possibly wasnt the most rigorous but it was decent. Was boiling wort as i was pulling it / during the sparge.

    =====================================
    5/12/2020 : okay unfortunately i am ready to brew this beer as soon as tomorrow evening but did not really stick to my initial desires - this brew is going to be 2row and 1056. i really want to do it the british way but not in the cards this time. (stupid me, bad planning...there is a sidenote here that i brewed something with london yeast earlier this year in plans to branch into barleywine, but the yeast was tainted or something else happened delaying the barleywine). alas this brew will be pitched directly on to a blonde ale yeast cake. i may take out a couple scoops of the cake prior to save for something else.

    what i want to know right now is :
  • is this 1.25 lb of 60 going to do much? (i guess its too late to do anything else, besides add other random crystal laying around)
  • need to confirm / dial in mash temp
  • probably going to want to drop efficiency a couple points, maybe to 65, just in case. tbh 70 is the absolute highest of the high that i sometimes dont even reach on sessions.

    =====================================
    Update 12/19/2019: I'm changing this recipe a bit to try for better barleywine body and flavors. using british malt and doubling the crystal. will continue on with the american hops and london yeast.

    =====================================
    update 8/19/19 :
    Last one came out kind of thin. This time going to bump boil time up to 120 minutes. CONSIDER USING MARIS OTTER. Everywhere says to mash at 150; first batch notes say 155 but this time will make sure to try to hit 155. NEED TO RESOLVE WHAT TO DO ABOUT MASH THICKNESS. Changing recipe to 4 gallons to try to not use any DME. Lowering IBU less than 50.
    =====================================
    update 1/3/19 : originally i was thinking english but i just copied my existing recipe into this one and modified it to match this american style recipe old foghorn from anchor :
    https://www.homebrewersassociation.org/homebrew-recipe/anchor-brewing-old-foghorn/

    the fwh seems to add a lot more ibu than the original recipe. could change the util % but im not sure what it means even after reading the blog on this site. 70 something still isnt too high, it wil be harsh / hot for a while tho

    this has a ton more hops than the original it really is americanized, could consider using us05....

    to carbonate, you could :
    a) primary 2-3 weeks, secondary 1-6 months (some people add champaigne yeast here), bottle condition 3-9 weeks (some people add champagne yeast here too)
    b) primary 2-3 weeks, bottle with no additional yeast, age/condition for 6 months..

    https://www.homebrewtalk.com/forum/threads/bottle-conditioning-barleywine.165607/

    think about doing a partigyle 2nd brew
    https://byo.com/mead/item/1963-parti-gyle-brewing-techniques

    would like to age at least one gallon on bourbon and oak...
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  • Last Updated: 2021-12-07 19:10 UTC
  • Snapshot Created: 2021-12-07 17:35 UTC
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