• Favorite
  • Discuss
  • Subscribe
Frankenstein's Barleywine 2014

Frankenstein's Barleywine 2014

American Barleywine • Partial Mash • 5.5 gal

SuperEd247

It got its name from me picking leftover malts and putting them together. I used 9 lbs of something light but not sure what and the black malt was also unknown. Mahed at 153 for 80 min and sparged at 170. Made a 2L double yeast stater. Just brewed it Dec 14th 2014 at 10:25 pm central time. Will let you know the fg and how it tastes in a 6 weeks. See Notes

December 14, 2014  07:20pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5.5 gal)

  • 9.0 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 6.0 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 1.0 lbs German Wheat Malt Dark

    German Wheat Malt Dark

    Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.

  • .18 lbs American Black Roast

    American Black Roast

    Adds a heavy roast flavor and dark color.

  • 2.22 lbs Dry Light;Muntons

    Dry Light;Muntons

    Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.

  • .25 oz Simcoe® -12.3 AA% pellets; boiled 50 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .25 oz Simcoe® -12.3 AA% whole; boiled 40 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .25 oz Simcoe® -12.3 AA% pellets; boiled 21 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1.0 oz Amarillo® -10.3 AA% whole; boiled 10 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1.0 oz Amarillo® -8.9 AA% pellets; boiled 5 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1.0 oz Saaz -3.1 AA% pellets; boiled 1 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 1.5tsp Irish Moss -15 min (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Wyeast1272American Ale II™

    Wyeast1272American Ale II™

    Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.

Notes

UPDATE when I checked it in Feb of 2015 it was like you put wisky in beer nasty strong so I let it bulk age until next year. UPDATE AGAIN 3/7/2016 Keged it a week ago and man is it good. Not much on the hops but nice and malty. Oh and F.G is 1.009 which puts it at 12% ABV

Style (BJCP)

Category: 19 -Strong Ale

Subcategory: C -American Barleywine

Range for this Style
Original Gravity: 1.100 1.080 -1.120
Terminal Gravity: 1.009 1.016 -1.030
Color: 16.4 SRM 10 -19
Alcohol: 12.0% ABV 8% -12%
Bitterness: 30.4 IBU 50 -120

Discussion

Post a Comment

Subscribe to this discussion.