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999Barleywine

999Barleywine

American Barleywine • All Grain • 8.5 gal

conpewter

To be brewed 9/9/08 and drank 9/9/09

June 12, 2008 am 10:57am

0.0/5.0 0 ratings

Ingredients (All Grain, 8.5 gal)

  • 25 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 2 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • .375 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .25 lbs Belgian Special B

    Belgian Special B

  • .75 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • 1.5 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 2.25 oz Organic Pacific Gem - 15.0 AA% whole; boiled 60 min

    Organic Pacific Gem

    Widely used as a bittering hop. Woody flavor.

  • 1.5 oz Centennial - 10.0 AA% whole; boiled 25 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1.5 oz Cascade - 5.5 AA% whole; boiled 0 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1.5 oz Centennial flameout hops - (omitted from calculations)

    Centennial flameout hops

  • 1 oz Cascade dry hop - small beer - (omitted from calculations)

    Cascade dry hop - small beer

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Adapted from HomeBrewTalk's 999 Barleywine swap, originally from BrewPastor Intended to be a partygyle that will end up with 4.5 gallons of 1.119 barleywine and ~4 gallons of 1.062 "small" beer The chocolate malt should be pale chocolate malt Use a large starter or 2 packs of yeast Mash at 150°F for one hour (8.9 gallons at 164°F depending on grain temperature) Assuming around .2 gallons absorbed per lb you get 3.2 gallons as first running. Put this in a separate pot for the BW. Double batch sparge with 180°F water. About 3.7 gallons each. Put ~2.5 gallons of the first batch sparge into the BW kettle and then collect the rest in the Small Beer kettle. Collect all of the 2nd batch sparge for the small beer. Hopefully we end up with pre-boil OGs of 1.0826 and 1.047 respectively. (These are calculated without the gravity points from the sugar) If not then either mix from one container to the other or dilute when necessary. Near the end of the boil add 1 lb sugar to the BW and .5 sugar to the small beer. Check gravities and boil down to correct gravity Hops in the recipe go as follows BW: 1.5 ounces pacific gem 60 min 1 ounce centennial 25 min 1 ounce centennial 0 min 1 ounce cascade 0 min Small Beer: (IPA like?) .75 ounces pacific gem 60 min .5 ounce centennial 25 min .5 ounce cascade 0 min .5 ounce centennial 0 min Dry hop with 1 ounce cascade

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: C - American Barleywine

Range for this Style
Original Gravity: 1.081 1.080 - 1.120
Terminal Gravity: 1.018 1.016 - 1.030
Color: 18.2 SRM 10 - 19
Alcohol: 8.4% ABV 8% - 12%
Bitterness: 97.6 IBU 50 - 120

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