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Horizontal Honey - the 20 kilo bomb
American Barleywine • All Grain • 23 L
An attempt at making a barleywine in the realm of the Dogfish Head beers while still having a light body and good attenuation. Canadian 2-row Gambrinus pale was planned, but Weyermann pils was used. Gambrinus honey malt. Very big, very bitter, very rough and needs to age.
May 16, 2003 pm 02:31pm
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 12.5 kg
German 2-row Pils
German 2-row Pils
- 5 kg
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 2.5 kg
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 56 g
Galena - 13.0 AA% pellets; boiled 60 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
- 28 g
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 28 g
Mt. Hood - 5.0 AA% whole; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 28 g
Cascade - 5.5 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 28 g
Mt. Hood - 5.0 AA% whole; boiled 1 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 2 tsp
irish moss added 15 min to end of boil - (omitted from calculations)
irish moss added 15 min to end of boil
- 2 tsp
wyeast nutrient added 15 min to end of boil - (omitted from calculations)
wyeast nutrient added 15 min to end of boil
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
As suggested by Marc Sedam (originated by Jim Liddl), I intend to use a 1.25 qts/lb water/grain ratio with a step mash for max fermentability as follows: a) mash in at 37 C, hold 20 minutes; b) over the course of 20 minutes raise to 49 C and hold 30 minutes; c) over the course of 10-15 minutes raise to 60 C hold 30 minutes; d) raise to 63 C and hold 25 minutes; e) raise to 65 C and hold for 30 minutes; f) raise to 70C for 10 minutes. Finish (1 minute) hops (1 oz each Cascade and MH) to be mash hopped, and midboil (15min) hops (1 oz each Cascade and MH) to be first wort hopped. No actual hop additions after 60 minutes to end of boil. First runnings were frozen and later boiled and added back as a second stage. Honey was boiled briefly in water and added to secondary as a third step-up. Mash efficiency set a little low to allow batch sparging. The Trappist yeast is a good attenuator (use a huge starter) but does throw a huge head (use a blowoff tube, even with FermCap) and quite a bit of funk factor into the beer. If you don't like belgians, try four 11.5gm packages of properly rehydrated Nottingham or step up twice to a gallon starter of Wyeast 1056.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.189 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.025 | 1.016 - 1.030 | |
| Color: | 21.2 SRM | 10 - 19 | |
| Alcohol: | 22.5% ABV | 8% - 12% | |
| Bitterness: | 69.5 IBU | 50 - 120 | |
Discussion
Better after a year, but pushed too far...
2005-04-14 5:22pm
just opened a bottle of this the other evening. While it has dried out after a year and is a bit carbonated I still don't think the attenuation is that good. It has lost some of its' roughness and higher alcohols have mellowed a bit but it is still shockingly bitter and a not very good beer for all the work and cost....
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