TANDEMBRYGGERIET BrewBlog > BrewBlogs > Barleywine 2013/1 [English Barleywine]

Barleywine 2013/1

Specifics

Style:

English Barleywine — BJCP Style Information

Category:	Strong Ale
Number:	19B

The richest and strongest of the English Ales. A showcase of malty richness and complex, intense flavors. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas.

Commercial Examples: Thomas Hardy’s Ale, Burton Bridge Thomas Sykes Old Ale, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom, Fuller’s Golden Pride, AleSmith Old Numbskull, Young’s Old Nick (unusual in its 7.2% ABV), Whitbread Gold Label, Old Dominion Millenium, North Coast Old Stock Ale (when aged), Weyerbacher Blithering Idiot.

Brew Date:

August 10, 2013

Tap Date:

September 1, 2013

Yield:

38.5 liters

Color (EBC/SRM):

43/21.8

Bitterness (Calc):

161 IBU (Tinseth)

BU/GU:

1.52

Calories:

371 (12 ounces)

Conditioning:

Bottles

ABV:

12.2%

ABW:

9.5%

Bottling ABV:

Batch No:	2013/14
OG:	1.106
OG (Plato):	25.04° P
FG:	1.023
FG (Plato):	5.83° P
Real Extract:	9.3° P
App. Atten.:	76.7%
Real Atten.:	62.9%
Status:	Lagering

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Extract

1.00 kilograms	DME - Extra Light	4.8% of grist
1.00 kilograms	Total Extract Weight	4.8% of grist

Malts and Grains

16.00 kilograms

Best Pale Ale Malz

76.2% of grist

0.17 kilograms

Best Aromamalz

0.8% of grist

3.03 kilograms

Best Münchener Malz Typ I

14.4% of grist

0.80 kilograms

Best Karamellmalz dunkel

3.8% of grist

20.00 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	38.5 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	81.1 litres	38.5 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	20.0 kilograms
Grain Absorbtion:	35.5 litres
Total Water Needed:	135.4 litres	81.1 litres (runoff) + 35.5 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	50 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	85.4 litres	135.4 litres (total water) – 50 litres (mash water)

)

95.2% of grist

Adjuncts

1.00 kilograms

Sucrose (Table Sugar)

Non-Fermentables

10 g

Yeast Nutrient @ 14 minutes

Hops

250.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12% Pellets @ 60 minutes
Type: Bittering
Use: Boil

3000 AAUs

200.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12% Pellets @ 10 minutes
Type: Flavor
Use: Aroma

2400 AAUs

172.00 grams

East Kent Golding

Region:	England
AAU Range:	4 - 7%
Notes:	The premier English aroma hop, an English landrace with a lineage going back to 1790. Ideal for bittering and finishing any kind of English ales, and also works well in lagers due to its delicate, slightly spicy aroma.
Typical Use:	Bittering or aroma
Substitution:	Golding (American), Fuggle, Willamette
Example:	English Pale Ale, Stout, Porter, most lagers

4% Pellets @ 10 minutes
Type: Flavor
Use: Aroma

688 AAUs

100.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12% Pellets @ 1 minutes
Type: Aroma
Use: Aroma

1200 AAUs

150.00 grams

East Kent Golding

Region:	England
AAU Range:	4 - 7%
Notes:	The premier English aroma hop, an English landrace with a lineage going back to 1790. Ideal for bittering and finishing any kind of English ales, and also works well in lagers due to its delicate, slightly spicy aroma.
Typical Use:	Bittering or aroma
Substitution:	Golding (American), Fuggle, Willamette
Example:	English Pale Ale, Stout, Porter, most lagers

4% Pellets @ 1 minutes
Type: Aroma
Use: Aroma

600 AAUs

872.00 grams

Total Hop Weight

7888 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	San Diego Super Yeast
Manufacturer:	White Labs
Product ID:	WLP090
Type:	Ale
Flocculation:	Medium
Attenuation:	76-83%
Alcohol Tolerance:	High
Amount:	3000 ml

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5
PPK:	21.2	Efficiency:	0%
Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Procedure

Hefestarter: 2 Röhrchen WLP090 (San Diego Super Yeast) am 04.08.13 in 3 l Starter gegeben, 36 Std. rühren lassen. 12 h in den Kühlschrank gestellt. Noch mal 3 l Starter für 24 h rühren lassen. Für 36 h in den Kühlschrank gestellt. Maischeschema Einmaischen (10 kg) @ 65 °C 1. Rast 90 min @ 65 °C 2. Treber entfernen, neues Malz (10 kg) hinein 3. Rast 90 min @ 65 °C 4. Rast 15 min @ 78 °C Brautag 11:01 eingemaischt (10 kg Pale Ale Malz), Beginn 1. Rast 12:31 Ende 1. Rast. Malzrohr hoch, gespült mit 6 l @ 66 °C. Damit wieder aufgefüllt auf 55 l. SG: 1.039; Ausbeute: 71 % 13:57 neu eingemaischt. Temperatur auf 59 °C gesunken. 15:00 Beginn 3. Rast 15:15 Ende 3. Rast 15:25 100 g grob gemörserten Roasted barley zwecks Rotfärbung der Würze dem Malzbett hinzugefügt. Manuell weiter @ 78 °C. 16:50 Malzrohr raus. Gespült mit 6 l @ 78 °C. Ca. 51,66 l, SG: 1.082 -- Ausbeute: 68% 17:11 Kocht 17:18 1 kg Zucker, 1 kg DME extra light hinzugefügt 17:42 Bitterhopfen hinein 18:22 Hefenahrung + Kühler rein 18:26 Geschmackshopfen hinein 18:35 Aromahopfen hinein 18:36 Kochende - Wasser marsch! 11.08. Bier gärt gut @ 21 °C 01.09.2013 -- Abfüllung Barley Wine mit Eichenchips: FG 1.023 Barley Wine ohne Eiche: FG 1.021

Hefestarter:
2 Röhrchen WLP090 (San Diego Super Yeast) am 04.08.13 in 3 l Starter gegeben, 36 Std. rühren lassen. 12 h in den Kühlschrank gestellt. Noch mal 3 l Starter für 24 h rühren lassen. Für 36 h in den Kühlschrank gestellt.

Maischeschema
Einmaischen (10 kg) @ 65 °C
1. Rast 90 min @ 65 °C
2. Treber entfernen, neues Malz (10 kg) hinein
3. Rast 90 min @ 65 °C
4. Rast 15 min @ 78 °C

Brautag

11:01 eingemaischt (10 kg Pale Ale Malz), Beginn 1. Rast

12:31 Ende 1. Rast. Malzrohr hoch, gespült mit 6 l @ 66 °C. Damit wieder
aufgefüllt auf 55 l. SG: 1.039; Ausbeute: 71 %

13:57 neu eingemaischt. Temperatur auf 59 °C gesunken.

15:00 Beginn 3. Rast

15:15 Ende 3. Rast

15:25 100 g grob gemörserten Roasted barley zwecks Rotfärbung der Würze
dem Malzbett hinzugefügt. Manuell weiter @ 78 °C.

16:50 Malzrohr raus. Gespült mit 6 l @ 78 °C. Ca. 51,66 l, SG: 1.082 --
Ausbeute: 68%

17:11 Kocht

17:18 1 kg Zucker, 1 kg DME extra light hinzugefügt

17:42 Bitterhopfen hinein

18:22 Hefenahrung + Kühler rein

18:26 Geschmackshopfen hinein

18:35 Aromahopfen hinein

18:36 Kochende - Wasser marsch!

11.08. Bier gärt gut @ 21 °C

01.09.2013 -- Abfüllung

Barley Wine mit Eichenchips: FG 1.023
Barley Wine ohne Eiche: FG 1.021

Special Procedures

14.08.2013 In ein Fass (ca. 19 l): 100 g American medium toast eikespon in eine humlepose mit drei mittelgroßen Marmeln. Abgekocht und hineingetan.

14.08.2013 In ein Fass (ca. 19 l): 100 g American medium toast eikespon in eine humlepose mit drei mittelgroßen Marmeln. Abgekocht und hineingetan.

Fermentation

Primary:	14 days @ 20° C
Secondary:	7 days @ 20° C

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

Submit a Review

Refresh Page

	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Awards & Competitions

Entry Name:	Barleywine 2013/1
Competition:	Hjemmebrygger Expo / Den spiselige Byfesten 2014
Date:	Jul 25, 2014
Style:	English Barleywine
Place:	Honorable Mention

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