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Frankenstein's Barleywine 2014
American Barleywine • Partial Mash • 5.5 gal
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 pm 07:20pm
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Ingredients (Partial Mash, 5.5 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.
- 1.5 tsp
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.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American 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 | |
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