Bargain Basement Barleywine

This is a 1999 BJCP style 12a beer. It is being brewed from ingredients gathered over the past year that need to be used.

Recipe: English-style Barleywine
Volume: 5 gallons
Dates:

Brew date: Mar 14, 2004
Transfer to secondary: Mar 24, 2004
Transfer to Tertiary: Apr 7, 2004
Kegging: Apr 21, 2004
Bottling:

Ingredients:

Water source: basement utility sink filtered dispenser
Yeast: White Labs WLP099 Super High Gravity Ale (pitchable vial)

Grain bill

	Potential sg pppg	Points per gal
3.3 lbs Briess CBW Golden Light LME 3.3 lbs Briess CBW Sparkling Amber LME 2.25 lbs Plain Extra Light DME 1 lbs Briess Light DME 2 lb Marris Otter 2-row 1 lb Caravienne 1 lb Vienna 10L 1/2 lb Crystal 80L 1/2 lb Crystal 20L 1/2 lb Pale 2-row	1.037 1.037 1.045 1.045 1.036 1.034 1.035 1.035 1.035 1.036	122.10 122.10 112.50 45.00 72.00 34.00 35.00 17.50 17.50 18.00
15.35 lbs	Ideal: Pre-boil: Target:	595.7 (401.7 + 194 (401.7 + 194	/ 5 gal = 119.1 >>> 1.119 * 70%) / 6 gal = 89.6 >>> 1.090 * 70%) / 5 gal = 107.5 >>> 1.108

Hops

1 oz New Zealand Pacific Gem pellet hops - bittering - 17% avg alpha Utilization: 60 minutes @ 1.090 = 16.1%	*IBU = 1.0 17 * 16.1 * 0.75 / 5 = 41.1**
1 oz Northern Brewer pellet hops - bittering - 7.1% avg alpha Utilization: 60 minutes @ 1.090 = 16.1%	*IBU = 1.0 7.1 * 16.1 * 0.75 / 5 = 17.2**
1 oz Goldings whole hops - aroma - 4.3% avg alpha Utilization: 10 minutes @ 1.090 = 5.8%	*IBU = 1.0 4.3 * 5.8 * 0.75 / 5 = 3.7**
1 oz Goldings whole hops - dry hopping in secondary Utilization: 0%	IBU = 0
	Total IBU = 62

Other

1 teaspoon gypsum
beginning of mash 1 teaspoon Irish Moss
20 minutes 4 teaspoons yeast nutrient
yeast starter

Style check using recipe calculator at BeerTools.com

Activity Log

Yeast Starter:

About 32 hours before brew, added 2 oz of pale malt extract to 20 oz of hot water in flask. Added yeast nutrient and boiled for 10 minutes. Cooled in ice and water bath in a bowl. Pitched vial of yeast and fitted stopper and airlock.

Mash/Lauter/Sparge:

Added gypsum to 2 1/2 gallons of water, heated to 170 f and added grain. Adjusted temperature by adding some cool water. Mashed at 152 f for 30 minutes and tested positive for conversion. Scooped into lauter tun, recirculating until relatively clear. Sparged with 170 f water until 3 1/2 gallons of runoff was obtained. In a separate pot, heated 3 gallons of water and stirred in dry and liquid extract. Added added runoff to yield a little over 7 gallons for boil.

Boil:

Boiled down to 6 1/2 gallons (40 minutes) then added bittering hops. Boiled for 40 more minutes then added Irish Moss. Boiled for 10 more minutes then added whole flavor hops in mesh bag. Boiled for 10 more minutes then turned off heat and placed pot on basement floor. Sanitized cooling coil in iodophor solution. Cooled to ~70 f with coil and siphoned to fermenter taking a reading of 1.108. Aerated by rocking carboy on folded towel and pitched yeast starter. Fitted with stopper and blowoff tube and put on fermenting bench with temperature controller set to 70 f.

Fermentation:

Observations of primary stage (9 PM start):

15 hours: foam around the sides, 1 group of bubbles (glubble) every 10 seconds
33 hours: 1 inch foam, 1 glubble per second
60 hours: 1 inch foam, 3 second glubbles with 1 second between
72 hours: 1 inch foam, 2 second glubbles with 1 second between
96 hours: 3/4 inch foam, 1 second glubbles with 2 seconds between

Dry hopped empty 5 gallon carboy and transferred beer to it. Fitted stopper and airlock. Shook to wet hops and shook daily on several days.

14 days: 1 bubble every 3 minutes 30 seconds

Transferred to clean 5 gallon carboy and fitted stopper and airlock. Disposed of hops.

Kegging/Bottling:

Siphoned into 5 gallon soda keg and put under 30 lbs/sq in CO2 in fridge. Took FG reading of 1.038 which puts the alcohol content at about 8.9% ABV.

See Bargain Basement Barleywine labels here.

Results:

This beer won first place in the mini-competition held at the April 29, 2004 UKG meeting. It was selected as the UKG entry for the club-only extract (50% or more) competition to be held by Bluff City Brewers.
This beer received a score of 38 in the 2005 UKG Drunk Monk Challenge
Testimonials here