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no more monsters!!!
English Barleywine • Partial Mash • 5 gal
brew date 2-20-09 jamil is funny!!!
February 20, 2009 pm 02:35pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 12 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
- 3 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 1 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 2 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .63 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 3.25 lbs
Amber; Irek's
Amber; Irek's
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 2 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 2 oz
Cluster - 6.9 AA% whole; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Notes
>>brew date 2-22-09<< this is my first barleywine. step mash 134 30minutes 146 60 minutes, 152 30. mash out at 160 for 10 minutes and sparged at 167 for 15. Boiled for 90 minutes and collected 5 gallons of wort. og came to 1.095 worried about accuracy. fermented with a combination of a half gallon WLP001cali ale starter and 11g dry of nottingham ale. aerated with pure O2 for 2 minutes. strong fermentation begins about 20 hours later at a temperature of 70 turned the temp down to 68 og. 1.095 fg. 1.018 7-12-09 definately creamy med-low roast some ethanol med-low ester.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: B - English Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.099 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.030 | |
| Color: | 19.7 SRM | 8 - 22 | |
| Alcohol: | 10.2% ABV | 8% - 12% | |
| Bitterness: | 52.9 IBU | 35 - 70 | |
Discussion
update
2009-05-07 1:05am
gosh I love me some age. This one is still in the secondary. holding strong at 1.018.
Final tasting notes
2010-03-19 3:25pm
just finished the last bottle. 3/31/10 Aroma: Sweet with higher esters. Flavor: Hops were significantly diminished (Low). Malt dominates Mouthfeel: Medium carbonation. Very creamy and full bodied Comments: After about 8-9 months the beer was drinkable. Very rich, if I could change one thing I would use less flaked
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