The New Barrel Recipe

[Bubbles]

Recipes look great lads. Hoping to do mine at the weekend, my recipe is quite similar to Dave's.

[John_C]

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.

[Shanna]

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

[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

[Shane Phelan]

If everyone is going to be finishing that low then maybe aiming for 1.095 or 1.090 is more appropriate?

[Bubbles]

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.

[beerfly]

Just in the middle of mashing mine at the moment. Beersmith says it will be 1.1 but I'm expecting a bit less

[beerfly]

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       -             

[mcgrath]

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.

[John_C]

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.

[beerfly]

This one has the biggest krausen of any beer I have done, up to the top of the fermenter, a good 4"

[Shane Phelan]

Just finished mine there now, 21L @ 1.096. Despite adding 500g of treacle, you cant taste it which is weird.

[Bubbles]

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

[Bubbles]

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!

[David]

Racked mine to secondary yesterday it was down to just under 1.024 from 1.100.