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Beast of Burden
American Barleywine • Extract • 4 gal
Basically added 3 lbs of extra light dry malt extract to a Brewer's Best IPA kit and reduced the final volume by one gallon. Also used California Ale yeast from White Labs. It's on the lighter side of bitterness as far as the style goes.
October 14, 2008 pm 05:08pm
0.0/5.0 0 ratings
Ingredients (Extract, 4 gal)
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 6.6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 3 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 2 oz
Cascade - 6.3 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 6.3 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .25 oz
coriander - (omitted from calculations)
coriander
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
I added only one can of liquid extract at the beginning of boil, the other went in after 30 minutes or so. Impulsively, I threw in the crushed coriander with the last of the hops. Also, the yeast was recycled from a previous brew.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.099 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.021 | 1.016 - 1.030 | |
| Color: | 15.7 SRM | 10 - 19 | |
| Alcohol: | 10.3% ABV | 8% - 12% | |
| Bitterness: | 54.4 IBU | 50 - 120 | |
Discussion
Up to secondary
2008-10-15 5:20pm
08OCT08 - Starting Gravity 1.089 15OCT08 - Racked into secondary, gravity read 1.027. Has a definite alcohol smell to it. Taste has a hint of cherry, so I sampled with some dark chocolate. Awesome. Now, I do have a poor sense of smell, but can anyone explain where the cherry came from? Perhaps a higher temperature? I keep a digital thermometer on/around the fermenters and it stays around 72 in that particular room. I also noticed the lid to my bucket wasn't sealed all the way, not sure what happened. I really like this brew so far and would like to pin down the variable if one exists.
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