LAB barrel aged Barleywine 10/2014

This is the 3rd of the barrel projects and I guess a barleywine was an inevitable choice. The recipe is loosely based on Dave Halse’s LSE homebrew competition barleywine that won gold in 2013.

So we could do this as an all grain brew we had to do something a bit different – 2 mashes and a single boil! Here is the grist and hop bill for a 65L batch, this 65L batch would then be doubled i.e. 2 mashs, 72L from each mash going in to the boiler giving 144L total pre-boil. This was then repeated over 2 brewdays  to give 2 batches of 130L post boil to get the 260L required. Basically a lot of grain! Oh and the hop addition all need to be doubled too! I hope this makes sense?

Ingredients

Ingredients

Amt Name Type # %/IBU
28.76 kg Maris Otter (5.9 EBC) Grain 1 93.0 %
1.55 kg Caramel/Crystal Malt – 60L (118.2 EBC) Grain 2 5.0 %
0.62 kg Caramunich Malt (110.3 EBC) Grain 3 2.0 %
130.00 g Columbus (Tomahawk) [12.00 %] – Boil 90.0 min Hop 4 61.7 IBUs
125.00 g Bramling Cross [6.00 %] – Boil 30.0 min Hop 5 15.1 IBUs
125.00 g Fuggles [4.50 %] – Boil 30.0 min Hop 6 11.3 IBUs
lots Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 7

Beer Profile

Est Original Gravity: 1.099 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 10.2 %
Bitterness: 88.1 IBUs
Est Color: 27.1 EBC

So the 2 mashes were conducted with the first running’s and a small sparge being transferred to the boiler. Both mashes were conducted at 66degC for 60min and then ramped up to 74degC for mashout and sparge. The double mash single boil worked well with each mash containing just over 30kg of grain and giving a pre boil volume of 144L.

As always the wort was cooled to 17degC and the yeast was pitch, after 24 hours the fermenter was allowed to  free rise up to 19degC for the rest of the fermentation. The Edinburgh yeast strain is a beast it pretty much fermented out in 5 days, the joys of a big pitch of wet yeast – Surebrew once again providing the yeast.

The OG for the first batch was 1.094 and the second batch 1.097, both batches have fermented out to a FG of 1.020. This really is at the limit of what the kit i have can do extract wise and as such the OG’s are a little under what was hoped for. The fermentations were pretty active here is a picture of the blowoff tube!

blowofftube

Update 22/10/2014 – The beer is currently siting in two 170L conical fermenters at 6degC, the yeast has been dropped, it will remain in the fermenters for 4 weeks before being transferred to the Whiskey barrel, the idea being the beer going into the barrel will be pretty much bright, with minimal yeast carry over.

Update 22/11/2014 – The Barley wine has been transferred to the barrel, now just to wait for the barrel to do its work!

Update 21/01/2015 – Its been in the barrel for 2 months and the flavor is about right time to get it out of the barrel. FG is still hanging in there at 1.020!

barleywing FG

Update 10/02/2015 – Barrel has been emptied, have approximately 180L split between 2 x 100L kegs and 40L in a 50L keg which will be getting almost 5kg of cherries added to it.

I see another mammoth bottling day in the not to distant future!

Update 19/04/2015 – We the bottling day happened and now there is almost 400 330ml bottles full of barleywine and a week later its pretty much carbonated. the beer was seeded with DV-10 and primed with table sugar, the DV-10 looks to have done a great job, much better than previously used GV-10. 

Barrel aged barley wine

It will now be entered into the LSE home brew comp to get a more official feed back to how good the beer is my view being a little bias – its epic!

Further updates to follow.

 

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