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Benny Havens 2000 Barley Wine
American Barleywine • Partial Mash • 5.5 gal
This recipe is corrected for a 5.5 gallon batch size from the previous 5. System efficiency, attenuation, and bitterness have changed.
September 11, 2000 am 09:16am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 15 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
- 1 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 8 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 4 oz
Chinook - 9.9 AA% pellets; boiled 105 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 3 oz
Columbus - 12.4 AA% pellets; boiled 105 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 3 oz
Cascade - 6.0 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Cascade - 6.0 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
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
I brew a barley wine every year in the spring for the following Christmas. I was shooting for an OG of around 1.100, but ended up way over at 1.132. I dry hopped with 2 ounces of whole leaf Cascade in the secondary along with champagne yeast for one month. After a drop to only 1.062, I racked again to a terciary with another packet of champagne yeast and 4 ounces of whole leaf Cascade and let it sit at room temperature for 4 months. The result is very chewy as you can imagine at a FG of 1.042, but very warming. A beer with this high an OG REALLY needs a longer boil for hop utilization I'd say around 120 minutes as I don't think the final product is nearly hoppy enough for a Barley Wine that will condition until December about 5 months. I bottled with 1 1/4 cups light dry extract and am storing it at about 65 degrees until its "debut" on Christmas Eve. I will follow up with tasting notes then. You'll also notice that my attenuation and system efficiency numbers are very low. I originally formulated this recipe without using this calculator. I have since gone back to try to determine my system efficiency and attenuation given my observed results from this brewing session. The numbers that fit my measured OG and FG for this recipe seem too low, however, this calculator puts the efficiency and attenuation at these low levels. I also have a pale ale recipe that I will try the same thing with to attempt to 'validate' these numbers with my system and method.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.128 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.042 | 1.016 - 1.030 | |
| Color: | 11.5 SRM | 10 - 19 | |
| Alcohol: | 11.6% ABV | 8% - 12% | |
| Bitterness: | 352.6 IBU | 50 - 120 | |
Discussion
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