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Chucks Barleywine

Chucks Barleywine

American Barleywine : All Grain : 4.75 gal

Winslow

cant wait to age this one!

June 5, 2012 at 09:22am

4.0/5.0 1 rating

Ingredients (All Grain4.75 gal)

  • 14 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

  • 0.125 lbs Chocolate Rye Malt

    Chocolate Rye Malt

    Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.

  • .5 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 1 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 2 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.

  • 1 oz Magnum - 10.9 AA% pellets; boiled 75 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 1 oz Magnum - 10.9 AA% pellets; boiled 30 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 3 oz Willamette - 5.0 AA% pellets; boiled 2 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 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

OOOOWEEEE! HOpe i dont have to repitch.

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: C - American Barleywine

Range for this Style
Original Gravity: 1.104 1.080 - 1.120
Terminal Gravity: 1.022 1.016 - 1.030
Color: 15.9 SRM 10 - 19
Alcohol: 10.9% ABV 8.00% - 12.00%
Bitterness: 87.7 IBU 50.00 - 120.00

Discussion

Winslow

Success

2012-10-25 12:43am

This beer got 2nd place in the American Barleywine category of the Dixie Cup Homebrew competition. I am pleased with how the flavor has evolved over time, even though it is not exactly how I intended. The hops I used have subsided in flavor and aroma to almost nothing. Yet, the maltiness and alcohol content have combined to create a surprisingly smooth and dry taste for a beer with 11% alcohol.

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