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Century Club Barleywine

This shop brew recipe used 99 lbs. of grains and somewhat more than a pound of hops, so with 100 lbs. of dry ingredients, and being a club brew, we called it the Century Club Barleywine. It uses some Victory malt and a little Special B to give it a luscious malty body and a touch of Kiln Coffee is thrown in to give an added dimension. The hops were chosen to deliver a substantial, yet smooth bitter finish and a complex American-hop accented aroma.
Brewed By: 
Shop Brew Crew led by Cullen Davis
Brew Date: 
02/16/2013
Brew Type: 
Beer Styles: 
Classic Style: 
American Barleywine
Recipe Category: 
Batch Size: 
30.0 gallons
Boil Time: 
80 minutes
Original Gravity: 
1.100 O.G.
Final Gravity: 
1.020 F.G.
ABV: 
10.5% ABV
IBUs: 
74.0 IBUs
SRM: 
26.0 SRM
Malt/Grain/Sugar/Extract: 

 

80 lbs Pale Malt (2 Row) UK (3.0 SRM)  80.8 %

10 lbs Victory Malt (25.0 SRM) 10.1 %

6 lbs Special B Malt (180.0 SRM) 6.1 %

3 lbs KilnCoffee Malt (170.0 SRM) 3.0 %

 

Mashing Instructions: 

Single infusion mash about 70 minutes, @ ± 150°F

Mashout 168°F

Hops: 

 

8.00 oz Warrior [16% aa] - Boil 60.0 min Hop 5 54.9 IBUs

2.00 oz Citra [13.4% aa] - Boil 60.0 min Hop 6 11.5 IBUs

 

1.00 oz Cascade [7.3% aa] - Boil 15.0 min Hop 7 1.6 IBUs

1.00 oz Citra [13.4% aa] - Boil 15.0 min Hop 8 2.9 IBUs

1.00 oz Warrior [16% aa] - Boil 15.0 min Hop 9 3.4 IBUs

 

5.00 oz Cascade [7.3% aa] - Boil 0.0 min Hop 10 0.0 IBUs

5.00 oz Centennial [8.7% aa] - Boil 0.0 min Hop 11 0.0 IBUs

Extra Ingredients: 

Brew crew is instructed to dry hop as they see fit.

Yeast: 

Wyeast1056 slurry from a fermenter

Special Instructions / Notes: 

I would prefer to mash in the lower range than what we ended up doing to aid attenuation. It makes a difference in a big beer like this. The fermentation is active as of this writing, but the wort tasted divine before fermentation.

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