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Batch 100 Barleywine

Batch 100 Barleywine

American Barleywine • All Grain • 7.5 gal

Herbaljoe

2009 Samuel Adams LongShot Winner. I brewed this to commemorate my 100th batch.

November 9, 2008 pm 02:19pm

5.0/5.0 1 rating

Ingredients (All Grain, 7.5 gal)

  • 23 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

  • 2 lbs German 2-row Pils

    German 2-row Pils

  • 1.5 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 Belgian Special B

    Belgian Special B

  • .5 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • 2 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 3 oz Magnum - 13.1 AA% pellets; boiled 90 min

    Magnum

    Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.

  • .5 oz Chinook - 12.0 AA% pellets; boiled 90 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1 oz Northern Brewer - 8.0 AA% pellets; boiled 15 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 1 oz Chinook - 12.0 AA% pellets; boiled 1 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1.5 oz Amarillo® - 8.5 AA% pellets; boiled 1 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.

  • 1.5 oz Centennial - 8.0 AA% pellets; boiled 1 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Chinook - 12.0 AA% pellets; added dry to secondary fermenter

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1 oz Amarillo® - 7.0 AA% pellets; added dry to secondary fermenter

    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 oz Columbus - 15.0 AA% pellets; added dry to secondary fermenter

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1 tsp Whirlfloc Tablets (Irish moss) - boiled 10 minutes. (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • .5 tsp Wyeast Nutrient - boiled 5 min. (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • .25 tsp Ferm-Cap S - boiled 5 min. (omitted from calculations)

    Ferm-Cap S

    A silica-based emulsion with the ability to increase fermentation capacity and improve hop utilization with no negative effect on final beer head stability. Can reduce required fermenter head space from 20% to about 5%. Product is removed from the beer on yeast cells and tank walls.

  • Wyeast 1272 American Ale II™

    Wyeast 1272 American Ale II™

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

Notes

This was my winning entry for the Samuel Adams LongShot Competition in 2009 as "Mile High Barleywine Ale." It also won Best of Show at the 2009 New Mexico State Fair. Mash at 149F for 90 minutes. Boil 120 minutes. Pitch at 64F and raise to 70F by end of fermentation. In order to get this beer to finish properly I needed to pitch another active starter of 1272 after the primary fermentation.

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: C - American Barleywine

Range for this Style
Original Gravity: 1.111 1.080 - 1.120
Terminal Gravity: 1.027 1.016 - 1.030
Color: 17.7 SRM 10 - 19
Alcohol: 11.3% ABV 8% - 12%
Bitterness: 138.9 IBU 50 - 120

Discussion

Herbaljoe

Brewed 11/9/08

2008-11-17 2:50pm

This one really pushed my mash tun to its limits. I had to do 4 batch sparge infusions. Kept my pH and temp in check though and everything turned out well. Hit the numbers nicely. OG: 1.111 #94

Herbaljoe

Brewed again 8/3/2012

2012-08-22 12:33am

Millions of batches later, I brewed this recipe again (bumped up to 10 gallons) attempting to recreate the original as closely as possible while also changing up the dry hops to account for varietal evolution. OG was 1.110 and FG was 1.022. Dry hopped it tonight (8/21/2012) with 2 oz. Chinook and 2.5 oz HBC 342. Tasting quite wonderful uncarbonated and warm. The dry hop addition should complete it nicely. Batch #300 and something?? I stopped counting... Including this batch, I have brewed this recipe 7 times now.

Herbaljoe

Brewing tomorrow

2024-01-12 12:51am

Still brewing this at least once a year.

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