Recipe - AG - The Parting Glass Barleywine

[nigel_c]

Brew day again today. This my barleywine for this year. Its based on 2 years ago batch which I think was the best. Few tweaks.

The Parting Glass BW
American Barleywine (19 C)Type: All Grain
Batch Size: 20.00 l
Efficiency: 68.00 %
Est Mash Efficiency: 80.1 %
OG 1.087
IBU 108
FG should be 1.021 which will give 8.8% ABV

Mash or Steep Grains
Mash Ingredients Amt Name Type # %/IBU
6.50 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 1 79.5 %
0.50 kg Amber Malt (56.0 EBC) Grain 2 6.1 %
0.28 kg Aromatic Malt (400.0 EBC) Grain 3 3.4 %
0.20 kg Caramel/Crystal Malt - 40 (40.0 EBC) Grain 4 2.4 %
0.20 kg Caramel/Crystal Malt 250 (250.0 EBC) Grain 5 2.4 %
Mash Steps Name Description Step Temperature Step Time
Mash In Add 20.03 l of water at 74.5 C 67.0 C 90 min


First Wort Hops Amt Name Type # %/IBU
15.00 g Centennial [10.00 %] - First Wort 60.0 min Hop 6 15.8 IBUs
30.00 g Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 7 40.2 IBUs
20.00 g Challenger [7.50 %] - Boil 30.0 min Hop 8 11.0 IBUs
0.50 kg Cane (Beet) Sugar [Boil for 15 min](0.0 EBC) Extract 9 6.1 %
35.00 g Centennial [10.00 %] - Boil 15.0 min Hop 10 16.6 IBUs
50.00 g Citra [14.30 %] - Boil 10.0 min Hop 11 19.8 IBUs
45.00 g Centennial [10.00 %] - Boil 0.0 min 0 IBU

[nigel_c]

I pitched 2 packets of Nottingham and it took off like a rocket within about 4 hours.
Such a violent fermentation. I had to switch out to a blow off tube because it launched the airlock about 10 ft down the hall.
I also had to sit it in a water bath to cool it down because the temp shot up as well.
Thermometer strip was showing 26 when i got up this morning. I have 2 other buckets in the same spot and they show 20.

It smells amazing though.

[nigel_c]

After about 10 days of dry hopping I have transferred to another bucket and crash cooled to try drop some of the dry hops matter out.
I dry hopped with 100g Citra and 100g Centennial and it tastes amazing.
Only thing is it was dropped to around 1.014 so really lacking the big body of a barley wine.  I think it may get a rebrand as a big ass DIPA. Never a bad thing to have I suppose but not exactly what I was aiming for.
I should have used US-05 instead of the notty and it would have finished up closer to the 1.020 I was looking for.

Its coming in just shy of the 10% and is dangerously drinkable even flat out of the fermenter. Carbonated and chilled I think its going to be great in a few weeks.  Dangerous but great.

[Tom]

And it means you get to brew it again to get your barley wine!
Are you entering your new DIPA into the Galway comp?

[nigel_c]

I might just have to do that. If it lasts that long.