After lots and lots of discussion last night in the DH, most of the signed-up barrel contributors (Bubbles, Shanna, Rossa, Brewtus, David, Cathal, Beerfly, Shiny) have agreed on a rather unique strategy for our second fill of the barrel. We're going to brew an English barleywine, but instead of striving to achieve consistency across everyone's batches, we're going to do exactly the opposite... 8)
Everyone who wants to contribute will brew an English barleywine to his own recipe. After fermentation and conditioning, the beers will be rack to our rinsed out barrel and aged for as long as it takes to extract the oak flavors. The recipes will be unique and our finished beer will certainly be unique. A real collaboration of brewers.
So, to summarize what was discussed and (mostly) agreed last night..
While the recipes will be individual and designed according to each brewers vision, there are certain things which can't be changed. The original gravity, bitterness and yeast strain will be standard across all batches. We're going to shoot for an OG of 1.100 (targeting an FG of 1.024 and an ABV of just over 10%), and an IBU of 63. Yeast will be Nottingham with a recommended pitch of 2-3 sachets, depending on batch size. Mash temp 66C to keep the wort reasonably fermentable.
The grain bill should be around 95% English pale ale malt and no more than 6% crystal malt. We can also sub a small percentage of the pale malt for toasted malts - pale chocolate, amber, brown, biscuit. If using roasted malts like chocolate malt or roasted barley, we should keep the additions very small.
Flavour hops should be strictly English varieties, though we can use a high-alpha American variety for bittering, as long as it's a clean bittering hop, something like Magnum.
By the way, the target gravities, bitterness, grain bill percentages above are based on Jamil's English Barleywine in Brewing Classic styles.
You don't have to come up with your recipe independently, if you think you need guidance on your own brew, just shout on the forum. In any case, I think it's a good idea to post the recipes on the forum before brewing so that we make sure we're all on the right track.
There was a discussion last night around the use of extract. I know my own mash tun might not cope with the amount of grain for a recipe like this, so I'll certainly be a using a portion of extract to bump the gravity up.
Below is a modified version of Jamil's recipe which I punched into BeerSmith. It would be good to use this as a reference. My recipe is a lot hoppier, which I think is advisable in order to protect the beer against any nasties.
None of this is set in stone, by any means. I'm just trying to put a bit of shape on last night's discussions. So please respond with any suggestions/corrections you have.
Cheers.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: South Dublin Brewers English Barleywine
Brewer: Bubbles
Asst Brewer:
Style: English Barleywine
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 25.40 l
Post Boil Volume: 23.40 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.103 SG
Estimated Color: 27.2 EBC
Estimated IBU: 64.1 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 71.1 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
9.750 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 94.5 %
0.284 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2 2.8 %
0.284 kg Caramel/Crystal Malt -100L (197.0 EBC) Grain 3 2.8 %
56 g Challenger [7.50 %] - Boil 60.0 min Hop 4 51.0 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 5 -
50 g Fuggles [4.50 %] - Boil 10.0 min Hop 6 5.5 IBUs
50 g Goldings, East Kent [6.90 %] - Boil 10.0 Hop 7 7.6 IBUs
2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 8 -
Hi Conor,
Think you missed your calling as a writer if the brewing does not work out. Recipe and description pretty much nails what we talked about last night.
My own take on the recipe is as below.
English Barley Wine: English Barleywine (19 B)
Type: All Grain
Batch Size: 21.00 l
Boil Size: 28.96 l
Boil Time: 60 min
End of Boil Vol: 24.96 l
Final Bottling Vol: 21.00 l
Fermentation: Ale, Two Stage
Date: 28 Mar 2014
Brewer: Shanna
Asst Brewer:
Equipment: Shanna's Equipment
Efficiency: 70.00 %
Est Mash Efficiency: 80.0 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing
Clean and Prepare Brewing Equipment
Total Water Needed: 42.23 l
Mash or Steep Grains
Mash Ingredients
Amt Name Type # %/IBU
10.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 93.0 %
0.30 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 2 2.8 %
0.25 kg Amber Malt (43.3 EBC) Grain 3 2.3 %
0.20 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 4 1.9 %
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 30.54 l of water at 74.5 C 66.0 C 75 min
Batch sparge with 2 steps (Drain mash tun , 15.73l) of 75.6 C water
Add water to achieve boil volume of 28.96 l
Estimated pre-boil gravity is 1.089 SG
Boil Ingredients
Amt Name Type # %/IBU
45.00 g Magnum [14.00 %] - Boil 60.0 min Hop 5 42.7 IBUs
1.11 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 -
50.00 g Fuggles [4.50 %] - Boil 10.0 min Hop 7 5.5 IBUs
50.00 g Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 8 6.1 IBUs
Estimated Post Boil Vol: 24.96 l and Est Post Boil Gravity: 1.107 SG
Cool and Transfer Wort
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water if needed to achieve final volume of 21.00 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt Name Type # %/IBU
2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
Measure Actual Original Gravity _______ (Target: 1.107 SG)
Measure Actual Batch Volume _______ (Target: 21.00 l)
Add water if needed to achieve final volume of 21.00 l
Fermentation
28 Mar 2014 - Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
01 Apr 2014 - Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Shanna
Sounds like you had a good meet last night with a good discussion on your barrel project. If that was the liffey brewers meet we would need the discussion done early because later on the night descends into a general session of craic and good beer. ;)
Quote from: DEMPSEY on March 28, 2014, 11:16:01 PM
Sounds like you had a good meet last night with a good discussion on your barrel project. If that was the liffey brewers meet we would need the discussion done early because later on the night descends into a general session of craic and good beer. ;)
Ditto ourselves, last night part of the craic was mighty with loads of discussion of how the SD barrel beer did in the competition. Consensus was that part of the reason the beer turned out so well was the different approaches from the different brewers.
Shanna
I can't believe I remembered so much given the amount we put away! Must have been early in the evening... :-/
Shanna, that recipe looks really good. Can't go wrong with the amber malt.
Quote from: Bubbles on March 28, 2014, 11:51:27 PM
I can't believe I remembered so much given the amount we put away! Must have been early in the evening... :-/
Shanna, that recipe looks really good. Can't go wrong with the amber malt.
In fairness no complaints from me, especially considering you took on board my whinge about the hops ;-) I only have one type of crystal malt (load of it though) so I thought a bit of amber would not go astray. I have some special B malt that I was tempted to put in but given its used for Belgian beers I think it might be out of place.
Shanna
I have enough amber to feed Africa, I will bring it to the next meet if anyone wants any.
Quote from: shiny on March 29, 2014, 02:45:31 AM
I have enough amber to feed Africa, I will bring it to the next meet if anyone wants any.
Ditto on crystal :)
Shanna
Just some more thoughts...
I'm thinking of keeping this one really simple. Normally I tend to go a bit overboard on the specialty malts, but I think I'm going to use a recipe not dissimilar to Jamil's above. Or maybe I'll use a bit of amber in it... Dunno yet.
I also normally keep a close eye on those darker crystal malts. I think 284g of 100L crystal would be really overwhelming in a "regular" beer, but in a long-aged barleywine, I think those darker flavours will age really well.
Anyone have any thoughts on using simple sugars? At 1.100 it's probably not necessary as you want lots of sweetness in a barleywine.
Also, because we're mashing at a relatively low temperature (66C) it's probably a good idea to do a 90-minute mash, instead of the more usual 60. That way you can ensure good conversion.
Sounds good lads, count me in for 15 or 30 liters.
Quote from: John_C on March 29, 2014, 10:12:33 AM
Sounds good lads, count me in for 15 or 30 liters.
30 would be great if you can manage it as we will need some extra to top up the barrel from what gets absorbed and what gets extracted for sampling. Other thing is that i will probably need to get an extra corney from someone (any volunteers? I will have 40 litres of Russian imperial Porter coming out of the barrel that i will need to store so i won't have any spare kegs.
Shanna
Shanna, I've plenty of kegs doing nothing so I'll sort you out there. But I'll be looking for a blast of CO2 to seal my corny, just until I get my gas bottle sorted. Ta.
Quote from: Bubbles on March 29, 2014, 06:40:23 PM
Shanna, I've plenty of kegs doing nothing so I'll sort you out there. But I'll be looking for a blast of CO2 to seal my corny, just until I get my gas bottle sorted. Ta.
That is mighty generous of you Conor, hope everybody appreciates this. I am assuming you will take this RIP away in one of your kegs? I should have Co to sort you and others out with no problem.
Shanna
Yep, I'll seal 18 litres or so in a corny until I get my kegging and counter-pressure bottler sorted. I should have a few litres over so I'll stick that in a demi-john for bottle conditioning. Or blending, like I was talking about the other night.
Just picked this up.(http://img.tapatalk.com/d/14/03/30/uvy7epy6.jpg)
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Quote from: Bubbles link=topic=6228.msg79382#msg79382 date=13hints 96164242
Yep, I'll seal 18 litres or so in a corny until I get my kegging and counter-pressure bottler sorted. I should have a few litres over so I'll stick that in a demi-john for bottle conditioning. Or blending, like I was talking about the other night.
Did not realise you have a counter pressure bottle filler. Any tips/hints on how to bottle conditioning of a beer this strong? I have about 60 * 33cl bottles so going to have to get another 60. I would be interested in blending domed also for comparison. Having a few different types would be interesting.
Shanna
Quote from: Shanna on March 30, 2014, 06:38:01 PM
Quote from: Bubbles link=topic=6228.msg79382#msg79382 date=13hints 96164242
Yep, I'll seal 18 litres or so in a corny until I get my kegging and counter-pressure bottler sorted. I should have a few litres over so I'll stick that in a demi-john for bottle conditioning. Or blending, like I was talking about the other night.
Did not realise you have a counter pressure bottle filler. Any tips/hints on how to bottle conditioning of a beer this strong? I have about 60 * 33cl bottles so going to have to get another 60. I would be interested in blending domed also for comparison. Having a few different types would be interesting.
Shanna
I don't have one as yet. But it's on the ever-growing list.
Not sure what I'll be blending into it, probably something smoked, or maybe an old ale.
Quote from: shiny on March 30, 2014, 04:59:01 PM
Just picked this up.(http://img.tapatalk.com/d/14/03/30/uvy7epy6.jpg)
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I like your thinking, Shiny.
What is the sugar, dry dme or liquid malt extract equivalent of this?
Shanna
I was going to use honey, dme and maybe some brown sugar to thin out the body a bit.
i like the idea of some muscovado or dark demerara sugar in there. Might chuck a kilo into beer Smith and see what it will make of it. My garden composer is overflowing with grain at this stage although the worms love it.
Shanna
Only issue with adjuncts, this affects my additions also, is that the beer could end up finishing lower than the target final gravity. If that went down to 1.010 it would nearly be a 12% beer!
Hi All,
How does the following look?
Batch Size: 23.02 L
Boil Size: 33.68 L
Color: 12.2 SRM
Bitterness: 64.2 IBUs
Est OG: 1.099 (23.2° P)
Est FG: 1.021 SG (5.4° P)
Style: English Barleywine ()
Style Guide: BJCP 2008
Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Boil Time: 60 min
Mash Profile: Single Infusion, Medium Body, Batch Sparge
Fermentation: Ale, Two Stage
Taste Rating: 30.0
Ingredients
Amount Name Type #
10kg Pale Malt, Maris Otter (3.0 SRM) Grain 1
0.6kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
65g Target [12.0%] - Boil 60 min Hops 3
50g Goldings, East Kent [6.5%] - Boil 10 min Hops 4
1.00 Whirlfloc Tablet (Boil 15 min) Misc 5
2 pkgs Nottingham (Danstar #-) Yeast 6
Hi all
This is what I'm thinking of I would hope to get this done twice.
South Dublin Barrel
British-Style Barley Wine Ale (84 A)Type: All Grain
Batch Size: 13.00 l
Boil Size: 18.37 l
Boil Time: 60 min
End of Boil Vol: 15.53 l
Final Bottling Vol: 12.17 l
Fermentation: Ale, Two Stage
Date: 17 Mar 2014
Brewer:
Asst Brewer:
Equipment: Pot ( 5 Gal/19 L) - Maxi-BIAB
Efficiency: 65.00 %
Est Mash Efficiency: 74.7 %
Taste Rating: 30.0
Taste Notes:
Ingredients Amt Name Type # %/IBU
6.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 90.9 %
0.20 kg Amber Malt (56.0 EBC) Grain 2 3.0 %
0.20 kg Caramel/Crystal Malt - 60L (113.0 EBC) Grain 3 3.0 %
0.20 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 4 3.0 %
30.00 g Northern Brewer [10.60 %] - Boil 60.0 min Hop 5 41.2 IBUs
30.00 g Fuggles [4.50 %] - Boil 10.0 min Hop 6 6.3 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 7 -
Hi guys,
Anybody in the SD area have 50 grams of Fuggles that they can exchange for 50 grams of EKG. Just checked my hops and don't have any fuggles. I have already put my order in to the home brew company (that has been dispatched) and hoping to do a brew on a day off on Friday.
Shanna
Quote from: Tube on March 31, 2014, 10:28:35 PM
EKG and Fuggles are very similar. I wouldn't hesitate about using EKG in place of Fuggles (would be slightly hesitant, but only slightly, about subbing the other way around).
Hi Tube,
Good to know about the subbing, will just use all EKG if I don't turn up some fuggles. Any chance you would update the list tracking the contributions for the barrel and also whether you will attend the filling please?
Thanks,
Shanna
Anyone got good ideas for second runnings on this one? Large grain bill, I assume it's an option..
An option for the summer beer Comp? Perhaps an English bitter.
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Quote from: Tube on April 01, 2014, 09:36:39 AM
Quote from: Shanna on March 31, 2014, 11:27:33 PM
Quote from: Tube on March 31, 2014, 10:28:35 PM
EKG and Fuggles are very similar. I wouldn't hesitate about using EKG in place of Fuggles (would be slightly hesitant, but only slightly, about subbing the other way around).
Hi Tube,
Good to know about the subbing, will just use all EKG if I don't turn up some fuggles. Any chance you would update the list tracking the contributions for the barrel and also whether you will attend the filling please?
Thanks,
Shanna
Declan, I'm waiting to see how existing fillers get on before I do the cuckoo on it. If your existing guys fill it without me I'm happy to bow out.
Sorry did not realise your contribution was in a back fill capacity. I would imagine we will need every litre we can get. My main concern would be whether everybody else commits/responds in time for you to be able to brew in enough time. I had assumed you were a banker given you had already brewed a barley wine recipe.
Shanna
Here's my recipe, I'll be brewing on Saturday.
Quote from: Tube on April 01, 2014, 05:26:31 PM
Nah don't worry, it only takes a week to turn over a barley wine.
Just a couple of comments on the recipe. English barley wine should only really have dark crystal, i.e. around 140-145, as that's what they call "standard". Lighter crystal malts are not really an English thing, they're more American. Also the relatively simple malt bill and traditional hops will possibly lack complexity.
Is your barrel giving up any vanillin? i.e. is there any vanilla flavour to your barrel stout? The Liffey barrel itself didn't add anything but time, we could probably have aged in stainless steel.
To be honest I can't get vanilla off it but I do get Oak and whiskey. What is the colour figures unit you quote e.g ebc.
, lovibond. Recipes colour from beer Smith shows my own recipe being in the acceptable range for the style.
Shanna
Quote from: John_C on April 01, 2014, 05:44:54 PM
Here's my recipe, I'll be brewing on Saturday.
Looks like a lot of dark crystal! The dark stuff is generally used in much smaller amounts as it gets quite overwhelming. I've brewed beers where <100g of dark crystal can make itself known in the flavour. You might consider replacing a portion with some lighter kilned crystal. All personal taste of course.
Any objection to using an addition of .75 kg of demerera sugar to reduce the grain bill a bit. Hoping this will give a little bit extra flavour in the beer also.
Shanna
Tried this last night for research purposes. It was much darker than I expected. (http://img.tapatalk.com/d/14/04/02/yna9yny4.jpg)
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Hmmm.. Research, yeah right... :))
What about the flavour shiny? How did the oak and whiskey come through?
Do you think the dark colour was from crystal or from roasted malts?
The first flavour I got was Treacle actually, I don't know if they used that for certain but I got anyway. I thought the balance was perfect in terms of the amount they put in. The dark colour was definitely from roasted malts giving a toasty/roasty/slightly smoky flavour and it actually worked quite well with a balanced flavour and it came across as being relatively dry with no prominent hop presence. They aren't trying to be an English barley-wine or anything so that would explain why they haven't paid much attention to colour. My guess is that the gravity is a good bit lower than 1.020.
Either way I really enjoyed it and I wasn't expecting to, thought it would be too sweet or something but that most certainly wasn't the case.
I'm gonna adjust my recipe and take out 500g of Marris Otter and put in 454g of Black Treacle.
Is 15min ok to add the Treacle or should I leave it in there longer?
Cheers Tube, will do. I'm gonna get cracking on this over the weekend.
Quote from: shiny on April 02, 2014, 01:26:25 PM
The first flavour I got was Treacle actually, I don't know if they used that for certain but I got anyway. I thought the balance was perfect in terms of the amount they put in. The dark colour was definitely from roasted malts giving a toasty/roasty/slightly smoky flavour and it actually worked quite well with a balanced flavour and it came across as being relatively dry with no prominent hop presence. They aren't trying to be an English barley-wine or anything so that would explain why they haven't paid much attention to colour. My guess is that the gravity is a good bit lower than 1.020.
Either way I really enjoyed it and I wasn't expecting to, thought it would be too sweet or something but that most certainly wasn't the case.
I wasn't tempted to pick this up, to be honest. But now you have me intrigued to taste it. Might give it a spin before I do my own brew. Inspiration.... >:D
Quote from: Bubbles on April 02, 2014, 08:47:02 PM
Quote from: shiny on April 02, 2014, 01:26:25 PM
The first flavour I got was Treacle actually, I don't know if they used that for certain but I got anyway. I thought the balance was perfect in terms of the amount they put in. The dark colour was definitely from roasted malts giving a toasty/roasty/slightly smoky flavour and it actually worked quite well with a balanced flavour and it came across as being relatively dry with no prominent hop presence. They aren't trying to be an English barley-wine or anything so that would explain why they haven't paid much attention to colour. My guess is that the gravity is a good bit lower than 1.020.
Either way I really enjoyed it and I wasn't expecting to, thought it would be too sweet or something but that most certainly wasn't the case.
Hi Conor,
If you need any assistance in your research give me a bell ;) Doing my own brew tomorrow night as long as DPD deliver my order tomorrow morning as expected.
Shanna
I wasn't tempted to pick this up, to be honest. But now you have me intrigued to taste it. Might give it a spin before I do my own brew. Inspiration.... >:D
Lads definitely go easy on the dark crystal. Did my barley wine yesterday night and with my recipe & a 90 minute boil it's really dark brown. its sitting next to a Scotch ale I did & I can't tell them apart.
Shanna
Quote from: Shanna on April 04, 2014, 10:34:10 AM
Lads definitely go easy on the dark crystal. Did my barley wine yesterday night and with my recipe & a 90 minute boil it's really dark brown. its sitting next to a Scotch ale I did & I can't tell them apart.
Shanna
No problem,
I'll cut my dark malts right back and brew a pale beer. That should blend well with yours.
Quote from: John_C on April 04, 2014, 11:22:38 AM
Quote from: Shanna on April 04, 2014, 10:34:10 AM
Lads definitely go easy on the dark crystal. Did my barley wine yesterday night and with my recipe & a 90 minute boil it's really dark brown. its sitting next to a Scotch ale I did & I can't tell them apart.
Shanna
No problem,
I'll cut my dark malts right back and brew a pale beer. That should blend well with yours.
Just learned a valuable lesson about brewing. Don't be so quick to judge on the colour. There is a chameleon living in the fermenter in my kitchen. The barley wine has undergone a colour change in the last 24 hours. It started off dark brown but as the yeast activity increased it has started to lighten up and is now a copper, golden colour. If it keeps up the transformation it will be more like a golden colour.
Shanna
Don't worry, my treacle will offset that! 8)
was goin to say that too, the final product is usually a shade or two lighter then the original wort and the yeast makes it look a lot lighter for a bit
I paid €18 for it...... There were several "WTF! Faces" at the bar when I purchased it. Its one of those beers though where you buy it once to try it and never buy it again regardless of whether it was good or not.
Was it good?
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I was sharing it with a guy who was moving away and we both really enjoyed it.
Had to make a slight change as i haden't got yhe norther brewer so had to go with East Kent Goldings in the end.
Managed a double batch
English Barleywine (19 B)Type: All Grain
Batch Size: 13.00 l
Boil Size: 18.37 l
Boil Time: 60 min
End of Boil Vol: 15.53 l
Final Bottling Vol: 12.17 l
Fermentation: Ale, Two Stage
Date: 17 Mar 2014
Brewer:
Asst Brewer:
Equipment: Pot ( 5 Gal/19 L) - Maxi-BIAB
Efficiency: 65.00 %
Est Mash Efficiency: 74.7 %
Ingredients Amt Name Type # %/IBU
6.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 90.9 %
0.20 kg Amber Malt (56.0 EBC) Grain 2 3.0 %
0.20 kg Caramel/Crystal Malt - 60L (113.0 EBC) Grain 3 3.0 %
0.20 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 4 3.0 %
55.00 g Goldings, East Kent [5.90 %] - Boil 60.0 min Hop 5 42.0 IBUs
0.25 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 -
35.00 g Fuggles [4.50 %] - Boil 10.0 min Hop 7 7.4 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml]
Quote from: cno1 on March 31, 2014, 04:25:54 PM
Hi All,
How does the following look?
Batch Size: 23.02 L
Boil Size: 33.68 L
Color: 12.2 SRM
Bitterness: 64.2 IBUs
Est OG: 1.099 (23.2° P)
Est FG: 1.021 SG (5.4° P)
Style: English Barleywine ()
Style Guide: BJCP 2008
Equipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Boil Time: 60 min
Mash Profile: Single Infusion, Medium Body, Batch Sparge
Fermentation: Ale, Two Stage
Taste Rating: 30.0
Ingredients
AmountNameType#
9.5kgPale Malt, Maris Otter (3.0 SRM)Grain1
0.6kgCaramel/Crystal Malt - 60L (60.0 SRM)Grain2
454g black treacle
65gTarget [12.0%] - Boil 60 minHops3
50gGoldings, East Kent [6.5%] - Boil 10 minHops4
1.00 Whirlfloc Tablet (Boil 15 min)Misc5
2 pkgsNottingham (Danstar #-)Yeast6
Hey lads I brewed this today but ended up under my target OG and over my target volume. I had an OG of 1.086 and 30.5L in the fermenter. Is this ok or what should I do to try and fix it? Should I do a very high gravity/IBU extract batch and add it to the fermenters to try to get the numbers up?
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Don't worry about it, its going to be part of a very large blend.
Quote from: cno1 on April 06, 2014, 06:30:11 PM
Hey lads I brewed this today but ended up under my target OG and over my target volume. I had an OG of 1.086 and 30.5L in the fermenter. Is this ok or what should I do to try and fix it? Should I do a very high gravity/IBU extract batch and add it to the fermenters to try to get the numbers up?
I'll let the more experienced heads give you a definitive answer but If it were me I'd just sterilise a can of extract and throw it into the fermenter.
Quote from: shiny on April 06, 2014, 06:39:42 PM
Don't worry about it, its going to be part of a very large blend.
+1 to that Cathal.
Just leave it be, once it's all blended together, it really won't matter.
Quote from: Bubbles on April 06, 2014, 07:31:52 PM
Quote from: shiny on April 06, 2014, 06:39:42 PM
Don't worry about it, its going to be part of a very large blend.
+1 to that Cathal.
Just leave it be, once it's all blended together, it really won't matter.
It will still end up as 8%+ beer so it should not matter. I hope you have a blow off tube or more than one fermenter.
Shanna
Quote from: Shanna on April 06, 2014, 08:07:42 PM
Quote from: Bubbles on April 06, 2014, 07:31:52 PM
Quote from: shiny on April 06, 2014, 06:39:42 PM
Don't worry about it, its going to be part of a very large blend.
+1 to that Cathal.
Just leave it be, once it's all blended together, it really won't matter.
It will still end up as 8%+ beer so it should not matter. I hope you have a blow off tube or more than one fermenter.
Shanna
Ye I have it in two fermenters :) I'll rack them both to a single secondary in a week. At least it's a bit of extra quantity in case we are short overall.
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All the numbers are just a target, once it's close, in style and tastes ok it does not matter overall. The differences is what makes the final result special. Odds are what you are lacking someone will have overshot. Last time I was under target and was firing in sugar to hit the OG, turned out great in the end
Just finished mine. After reading the comments here, I decided to go with something similar to Gordon Strong's recipe.
33 liters into fermentor
6.8kg Maris Otter
3kg Mild Malt
3kg Light LME
1kg Honey or other simple sugar
Mash at 63 degrees for 2 hours 30 min
Boil for 90 mins adding
100g Magnum 60 min
50g Goldings 20 min
1 Whirlfloc Tablet 15 min
3 packs Nottingham Yeast
That should give 55IBU and an OG of 1.100
Quote from: John_C on April 06, 2014, 11:16:20 PM
Just finished mine. After reading the comments here, I decided to go with something similar to Gordon Strong's recipe.
33 liters into fermentor
6.8kg Maris Otter
3kg Mild Malt
3kg Light LME
1kg Honey or other simple sugar
Mash at 63 degrees for 2 hours 30 min
Boil for 90 mins adding
100g Magnum 60 min
50g Goldings 20 min
1 Whirlfloc Tablet 15 min
3 packs Nottingham Yeast
That should give 55IBU and an OG of 1.100
John I wonder would you need 3 packs of yeast?
Shanna
For 30 litres i'd say 3 packs at a minimum, no?
Check the pitch rate calculator on mrmalty.com
Recipes look great lads. Hoping to do mine at the weekend, my recipe is quite similar to Dave's.
Quote from: Bubbles on April 07, 2014, 08:22:30 AM
For 30 litres i'd say 3 packs at a minimum, no?
Check the pitch rate calculator on mrmalty.com
Yeah, that was my thinking.
I was surprised by how much longer it took to brew this batch. I was good fun, brewing beer while watching the rugby, but I don't think I'd do it regularly.
Quote from: Bubbles on April 07, 2014, 08:22:30 AM
For 30 litres i'd say 3 packs at a minimum, no?
Check the pitch rate calculator on mrmalty.com
Missed the size of the batch.
Shanna
I took a gravity reading tonight after 4 days and the barley wine has dropped from 1.105 to 1.015. That makes a beer of just under 12%. The fermenter is still bubbling so it will drop further. I tasted the sample and it's already got hints of fruit coming through. My immediate thought was orange or mandarin. It's certainly the tastiest beer i have done thus far and it's golden colour. I can't wait to taste everybody else's.
Shanna
If everyone is going to be finishing that low then maybe aiming for 1.095 or 1.090 is more appropriate?
Some batches will be above the guideline abv, and some below. For number of reasons - efficiency, mash temps, percentage of crystal malts etc. I think we should stick to our original plan of 1.100 and we'll be fine.
Just in the middle of mashing mine at the moment. Beersmith says it will be 1.1 but I'm expecting a bit less
finished my batch
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: South dublin 2nd barrel
Brewer: Ronan
Asst Brewer:
Style: English Barleywine
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 20 l
Post Boil Volume: 20 l
Batch Size (fermenter): 21.50 l
Bottling Volume: 21 l
Estimated OG: 1.090 SG
Estimated Color: 35.9 EBC
Estimated IBU: 80.2 IBUs
Brewhouse Efficiency: 64.00 %
Est Mash Efficiency: 71.8 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
21.00 l Dublin, Ireland Water 1 -
6.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 68.6 %
0.30 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 3 3.4 %
0.25 kg Amber Malt (43.3 EBC) Grain 4 2.9 %
0.25 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 5 2.9 %
60.00 g Magnum [10.70 %] - First Wort 60.0 min Hop 6 50.9 IBUs
50.00 g Goldings, East Kent [7.40 %] - First Wor Hop 7 29.3 IBUs
1.50 kg Pale Liquid Extract [Boil for 60 min](15 Extract 8 17.1 %
0.45 kg Treacle [Boil for 15 min](197.0 EBC) Extract 9 5.1 %
2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 10 -
What are you guys doing with the second runnings? Just looking for ideas..? I'll probably be just using pale and Crystal malt for the ebw.. I'll be doing two mashes as my tun is too small so could do two different beers from them.
I did a partial mash so I didn't have any spare wort. My runnings were at 1.025 when I reached my boil volume. I was half thinking of collecting another 10 liters or so and making a table beer but I decided it wasn't worth the hassle.
This one has the biggest krausen of any beer I have done, up to the top of the fermenter, a good 4"
Just finished mine there now, 21L @ 1.096. Despite adding 500g of treacle, you cant taste it which is weird.
Shiny, it'll probably be more apparent when it ferments out.
Doing a 21 litre batch myself. Just have the mash on now, 90 minute mash. I probably could have fit another 1kg of grain into my mash tun, but didn't want to end up stuck.
Magnum at 60 min,
Challenger at 30 min,
EKG at 15 min
Done, at long last!
My wort is probably best described as "mahogany", but unlike Shanna's, I can't see this lightening in colour once the yeast is pitched.
It's probably at the darker end of the scale. If I was making an Imperial Mild (!), I'd be delighted with the colour. Looks great though, even if it's going to be at the toastier end of the spectrum for English Barleywine. All the batches will balance out in the end though.
Few minutes chilling to go, time to crack open a beer!
Racked mine to secondary yesterday it was down to just under 1.024 from 1.100.
Quote from: beerfly on April 09, 2014, 09:15:42 PM
This one has the biggest krausen of any beer I have done, up to the top of the fermenter, a good 4"
I'm having a similar experience...
My black Tsunami imp porter was shooting foam up the wall at one stage. The other half was but impressed.
A little behind but got 1100 on the nose today.
Looks like the Notty has done the job on my beer. Airlock has been like a machine gun over the last few days, but thankfully, no overspill from the fermenter. Although the yeast has mostly dropped, there's still a bit of action from the airlock, so I've moved to a warmer room to let it finish out. Will take a gravity sample over the next couple of days, I think.
Oh yeah.. and my OG was a little under target at 1.096, but I got more volume than expected. I think the addition of extract screwed up my pre-boil volume. All good though..
Cheers. Can't say I've ever noticed butterscotch when using Notty before, but I'll be sure to warm the fermenter up a little.
Just checked there now, mine is down to 1.016 giving around 11% abv. Can definitely taste the alcohol in mine.
Mine is still bubbling! ??? :)
How are the finishing gravities looking? I was at 10% yesterday. 1024.
forgot to recheck mine but last time it was at 1.016, really rich tasting too
Quote from: Shanna on April 08, 2014, 12:01:09 AM
I took a gravity reading tonight after 4 days and the barley wine has dropped from 1.105 to 1.015. That makes a beer of just under 12%. The fermenter is still bubbling so it will drop further. I tasted the sample and it's already got hints of fruit coming through. My immediate thought was orange or mandarin. It's certainly the tastiest beer i have done thus far and it's golden colour. I can't wait to taste everybody else's.
Shanna
I did a beer for the summer beer competition & to be sure I was under the 4% limit I double checked the original gravity with my hydrometer. I got different results so meaning the original 1.105 value for my English Barley wine was higher that it was.
I double checked my refractometer today with distilled water (never did it before) and it turns out that it is was out by .09. So my original starting gravity of 1.105 is actually 1.096. The beer eventually finished out at 1.012. This gives an alcohol of 11.03. Not as high as what I originally thought but still pretty strong.
Shanna
Checked mine before delivering to Shanna it was down to 1.02 giving 10.7%.
See you all Saturday
Mine was down to 1020 yesterday. Ready for kegging. Some legs on it.
Lads, can anyone who hasn't posted their barleywine recipe yet, please do so? I think we're missing a couple of the contributors recipes?
Thanks Tube. Recipe looks the business.
I'm not at home with the exact recipe but it was essentially this:
9.50 kg Pale Malt
0.80 kg Caramel/Crystal Malt
0.50 kg Munich
0.30 kg Amber
60 gm EKG 60mins
90 gm EKG 10mins
2.5 Pkgs Nottingham
OG 1.093
PG 1.010
I did two mashes one with Amber the other with munich. Both first runnings went for the barley wine. Then added chocolate to the amber mash to get an english brown from the second runnings and tried an american amber with the munich mash. It was a long day...:)