Mon, 01/05/2015 - 23:29 — HERMSman
This rich barleywine was a big hit at the January 2015 Falcons Member meeting!
Brewed By:
Craig Shapland, Ryan Boring
Brew Date:
04/06/2014
Brew Type:
Beer Styles:
Recipe Category:
Batch Size:
10.0 gallons
Boil Time:
120 minutes
Original Gravity:
1.115 O.G.
Final Gravity:
1.020 F.G.
ABV:
13.0% ABV
IBUs:
144.0 IBUs
SRM:
18.5 SRM
Malt/Grain/Sugar/Extract:
35.4% 14# Marris Otter
25.3% 10# 2-Row'
7.6% 3# Munich 8L
2.5% 1# Crystal 20L
2.5% 1# Crystal 120L
1.3% .50# Chocolate Malt 350L
10.1% 3# Dry DME-Light
15.2% 6# Cane Sugar (added during later stages of fermentation)
Mashing Instructions:
Mashed at 145 degrees for 60 minutes, raised to 156 for 20 minutes, mashed-out at 168 degrees.
Hops:
3.5 ozs Calypso 15.3AA 60 minutes
2.0 ozs Chinook 13.0AA 60 minutes
1.75 oz Centennial 8.7AA 5 minutes
1.5ozs Cascade 5.75AA 5 minutes
1.0oz Chinook 13.0AA 5 minutes
Extra Ingredients:
1 oz Medium toast American oak cubes soaked in 10 oz of Bourbon for a month.
Yeast:
Large pitch WLP001 (two gallon starter with 3 vials of yeast)
Second pitch of WLP099 (half-gallon with 2 vials, pitched at high krausen)
Special Instructions / Notes:
Fermentation stalled at 1.050
WLP099 Made a second starter (half-a-gallon, 2 vials, pitched into beer at high krausen)
fermented for 5 days 67 degrees
Raised to 70 degrees for 7 days
Raised to 75-85 for balance of fermentation
Split bourbon and cubes into beer in secondary. spent about a month on cubes in secondary.
Kegged 6/1/14