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22C1. American Barleywine

424 calories 39 carbs
Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 424 calories (Per 12oz)
Carbs: 39 g (Per 12oz)
Created Thursday August 31st 2017
1.127
1.026
13.22%
80.83
14.66
5.5
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 76.9%
1 lb Turbinado1 lb Turbinado - (late addition) 44 10 4.3%
0.25 lb American - Caramel / Crystal 80L0.25 lb Caramel / Crystal 80L - (late addition) 33 80 1.1%
0.25 lb American - Chocolate0.25 lb Chocolate - (late addition) 29 350 1.1%
3.90 lb Rice Syrup Solids3.9 lb Rice Syrup Solids 37 1 16.7%
23.4 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 12 Boil 60 min 68.34 33.3%
2 oz Cluster2 oz Cluster Hops Pellet 6.5 Boil 5 min 7.38 33.3%
2 oz Goldings2 oz Goldings Hops Pellet 4.5 Boil 5 min 5.11 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
6.94 gal Single Infusion Infusion 152 °F 90 min
5.09 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 2 min.
11.48 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12.41 g Gypsum Water Agt Mash 1 hr.
1.10 g Chalk Water Agt Mash 1 hr.
2.67 g Magnesium Chloride Water Agt Mash 1 hr.
25.91 ml Phosphoric acid Water Agt Mash 1 hr.
7.95 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 769 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

Crystal Malt:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.

Turbinado Sugar:
Add to boil kettle.

Condition at least 4 weeks.
Improves with age.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.

Aroma:
Hop character moderate to assertive and often showcases citrusy, fruity, or resiny New World varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Rich maltiness, with a character that may be sweet, caramelly, bready, or neutral. Low to moderately-strong fruity esters and alcohol aromatics. However, the intensity of aromatics often subsides with age. Hops tend to be nearly equal to malt in the aroma, with alcohol and esters far behind.

Appearance:
Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

Flavor:
Strong, rich malt flavor with a noticeable hop flavor and bitterness in the balance. Moderately-low to moderately-high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety, but often showing a range of New World hop characteristics). Low to moderate fruity esters. Noticeable alcohol presence, but well-integrated. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high; roasted or burnt malt flavors are inappropriate.

Mouthfeel:
Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be noticeable but smooth. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.

Comments:
Sometimes known as “Barley Wine” or “Barleywine style ale” (the latter due to legal requirements, not brewery preference).
History: Usually the strongest ale offered by a brewery, often associated with the winter or holiday season and vintage-dated. As with many American craft beer styles, derived from English examples but using American ingredients and featuring a much more forward hop profile. One of the first American craft beer versions was Anchor Old Foghorn, first brewed in 1975. Sierra Nevada Bigfoot, first brewed in 1983, set the standard for the hop-forward style of today. The story goes that when Sierra Nevada first sent Bigfoot out for lab analysis, the lab called and said, “Your barleywine is too bitter” – to which Sierra Nevada replied, “Thank you.”

Characteristic Ingredients:
Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. New World hops are common, although any varieties can be used in quantity. Generally, uses an attenuative American ale yeast.

Style Comparison:
The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Typically, paler than the darker English Barleywines (and lacking in the deeper malt flavors) but darker than the golden English Barleywines. Differs from a Double IPA in that the hops are not extreme, the malt is more forward, and the body is fuller and often richer. An American Barleywine typically has more residual sweetness than a Double IPA, which affects the overall drinkability (sipping vs. drinking).

Vital Statistics:
OG: 1.080 – 1.120
FG: 1.016 – 1.030
IBUs: 50 – 100
SRM: 10 – 19
ABV: 8.0 – 12.0%

Commercial Examples:
Avery Hog Heaven Barleywine, Anchor Old Foghorn, Great Divide Old Ruffian, Rogue Old Crustacean, Sierra Nevada Bigfoot, Victory Old Horizontal

Tags:
very-high-strength, amber-color, top-fermented, north-America, craft-style, strong-ale-family, bitter, hoppy

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  • Last Updated: 2019-10-29 21:37 UTC
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