Brew Log History
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
2 oz |
Challenger 2 oz Challenger Hops |
|
Pellet |
9.6 |
Boil
|
90 min |
54.64 |
50% |
|
1 oz |
Challenger 1 oz Challenger Hops |
|
Pellet |
9.6 |
Boil
|
10 min |
9.26 |
25% |
|
1 oz |
Challenger 1 oz Challenger Hops |
|
Pellet |
9.6 |
Boil
|
1 min |
1.1 |
25% |
|
4 oz
/ $ 0.00
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
4 oz |
Challenger (Pellet) 3.9999999908503 oz Challenger (Pellet) Hops |
|
65 |
100% |
|
4 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
30 qt |
Single Infusion Mash |
Infusion |
-- |
150 °F |
60 min |
Starting Mash Thickness:
1.2 qt/lb
|
Target Water Profile
Balanced Profile
Notes
The original version used buckwheat honey and the flavor didn't end up coming through at all so I'm not going to keep using it.
The last one used all MO for the base malt and it came out too bready. In the next one I'm going to split the base malt between MO and Golden Promise. That might reduce the breadiness some. People have reviewed Golden Promise as tasting a little more sweet and a little less bready so hopefully that change will get me where I'm hoping to be.
I didn't really taste or smell the typical English Yeast character so I'm going to use Windsor and Nottingham in the next one. Try to get some ester production out of Windsor before I pitch Nottingham in there to dry it out some.
Adding special b and pale chocolate should darken it and add some interesting flavor. I use that combo in my dark mild and I really like it a lot in that beer, hopefully it has the same affect in a barleywine.
I plan on skipping the simple sugars in the next one. I'm finding that over 11% abv is just not pleasant for me to drink. I can get between 10 and 11 on my gear so there's no reason to add the sugar to push it higher than that. It works better in a belgian quad or RIS, but I don't think it adds anything to an english barleywine. It's not supposed to be an aggressive beer, but a satisfying and comforting beer to drink by the fire when it's cold.
I might separate some of it out after fermentation to experiment some spices/oak/fruit etc...
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2019-02-23 17:58 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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