2013 Below Zero Barleywine

Posted: February 25, 2013 in Uncategorized
2013 Below Zero Barleywine
American Barleywine

Type: All Grain Date: 2/9/2013
Batch Size: 5.00 gal Brewer: Matt Kirchoff
Boil Size: 6.20 gal Asst Brewer:
Boil Time: 90 min Equipment: EBC Brew Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
10.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 55.56 %
3.00 lb White Wheat Malt (2.4 SRM) Grain 16.67 %
2.00 lb Munich Malt (9.0 SRM) Grain 11.11 %
1.00 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 5.56 %
0.50 lb Amber Malt (22.0 SRM) Grain 2.78 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.78 %
2.00 oz Centennial [9.00 %] (90 min) (First Wort Hop) Hops 52.0 IBU
2.00 oz Cascade [6.80 %] (30 min) Hops 25.7 IBU
2.00 oz Cascade [6.80 %] (10 min) Hops 12.1 IBU
2.00 oz Cascade [6.80 %] (0 min) Hops
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 oz Oak Chips soaked in Whiskey (Secondary 7.0 days) Misc
1.00 lb Corn Sugar (Dextrose) – Add 1/2# ea. 2 and 4 days into fermentation (0.0 SRM) Sugar 5.56 %
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 2000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.099 SG Measured Original Gravity: 1.091 SG
Est Final Gravity: 1.023 SG Measured Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 9.95 % Actual Alcohol by Vol: 8.92 %
Bitterness: 89.8 IBU Calories: 424 cal/pint
Est Color: 13.7 SRM Color:

Color

Mash Profile

Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 17.00 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
120 min Saccharification Add 34.00 qt of water at 157.1 F 150.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used:
Keg/Bottling Temperature: 38.0 F Age for: 7.0 days
Storage Temperature: 38.0 F

Notes

Decided to push the limits of the EBC no-sparge brew rig with a big barelywine. First time I have brewed a barleywine in 2 years and that was on a DITCHES brew rig. I plan to toss some oak chips soaked in Makers Mark into the secondary about 10 days before racking to serving keg. Will age this batch out until early November 2013 and plan to have it on tap by Thanksgiving 2013.

2/10 – I ran into a few minor issues with the brew day today, which I fully expected seeing as how I was pushing my system to the limit in terms of mash tun capacity and no-sparge efficiency. After mashing in I forgot to switch my silicone tubing to the mash tun outlet to recirculate and instead put another 2-3 quarts of water into the MLT, resulting in a major overflow. This alone probable hurt my efficiency. This was by far the longest brew day I have had on the EBC brew rig with a 120 min mash and 90 min boil. I was approx. 2 quarts over volume and ended with an OG of 1.082, netting me a brew house efficiency of 71%. This confirms to me that with a long mash time and constant recirculation that this system is capable of some bigger beers. I will be adding 1/2 lb. of corn sugar at 2 and 4 days into fermentation to boost the ABV and keep the yeasties happy.

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Comments
  1. stfubrew says:

    Are you figuring that the pound of corn sugar will boost your (figurative) OG to 1.099?

    And boiling the sugar in a bit of water first, or just pour it in?

    On our last two batches I have used a yeast starter, too much fun. Why wouldn’t you use a 3 or 4 Liter starter for such a high OG? I have been using the beersmith starter calculator, but leaning towards the more the better, right?

    Patrick

  2. kmat123 says:

    Yeah adding the corn sugar during active fermentation should help boost the OG. I simply tossed the sugar in, shouldn’t have to worry about sanitation here. In terms of the yeast starter size I use Mr. Malty’s yeast pitching cacluator (http://www.mrmalty.com/calc/calc.html). The corn sugar additions at 2 and 4 days into fermentation should also keep the yeast healthy and happy. You can technically over-pitch a beer with too big of a yeast starter, which can lead to off-flavors (aka the yeast run out of sugar to consume), This tends to really dry a beer out too.

    • stfubrew says:

      Awesome, thanks. I don’t think I overpitched, but that’s an interesting outcome if you do. I suppose a fruity beer might be nicer if you could dry it out a bit and also drop the FG a little further.

      And there have definitely been a few times when I should have added a bit of corn sugar to the primary, I didn’t know you could do-dat, officer.

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