April 23, 2010
Finally, I have a barleywine fermenting. I’ve wanted to make one for a long time, but always had the lame excuses about it taking too much time and costing too much and blah blah blah… Well, that’s all in the past. 🙂
The current plan is to ferment this one for a month then transfer to secondary. I’ll be adding 4 ounces of dry hops in secondary, this is an American barleywine so it needs to maintain some hop character. It’s been in the primary fermenter since 15 April (yes, I brewed on tax day 🙂 ), and the yeast are still going crazy.
- 02.00 lb Extra Light Dry Malt Extract
- 15.00 lb American Pale Malt
- 01.00 lb Munich Malt
- 01.00 lb Turbinado Sugar
- 02.00 lb Vienna Malt
- 00.25 lb Carafa III Special Malt
- 2.00 oz Chinook Hop Pellets (Boiled for 60 min, 11.5% Alpha Acid Content)
- 2.00 oz Amarillo Hop Pellets (Boiled for 30 min, 7.5% Alpha Acid Content)
- 2.00 oz Cascade Hop Pellets (Boiled for 15 min, 5.4% Alpha Acid Content)
- 1.00 oz Amarillo Hop Pellets (Added at end of boil)
- 1.00 oz Cascade Hop Pellets (Added at end of boil)
- 2.00 oz Amarillo Hop Pellets (Dry hops added to secondary)
- 2.00 oz Cascade Hop Pellets (Dry hops added to secondary)
The grain was mashed with 22 quarts of water at 150 degrees for 75 minutes. It was sparged with 21 quarts of water. The yeast was the yeast (Wyeast 1056 yeast) leftover from the previous American pale ale that I brewed. That one got trasnferred to a keg that day and should be ready to be tapped soon.
The original gravity of this batch came in at 1.100, so my efficiency was 65% which is fine given how efficiency typically drops for higher gravity beers. Hopefully I have enough yeast in there to ferment this to around 10-11% ABV. It’s heavily hopped, especially with aroma hops and dry hops, because it’ll be at least 9-10 months before I start sampling the finished product, and hops character diminishes over long aging times.
I’m very much looking forward to this beer. 🙂