My basic brewing setup.
Now that I had a new far out there beer to brew, I had to come up with a recipe to call my own. Sure I could just make a Massive clone, but what's the fun in that? I like taking multiple iterations of tried and true to-style recipes and tweaking them here and there to make them my own, but with only one recipe... that's kind of hard to do. The obvious base malt choice was plain old super simple American 2-row. Living in San Diego, I can't walk down the street without being hit with fruity/tropical/juicy hops flavors, but I didn't want that here. I wanted herbal earthiness with spice and pine and just a touch of citrus. I decided to make this a truly American barleywine with Warrior hops for bittering, Liberty and Glacier hops added late to the boil (very, very, very late), and a flameout addition of Simcoe hops.
Crazy brewing idea: hatched. Recipe: generated. Now I had to bring it all together and brew. I had a robust porter already in mind that I wanted to age on tart cherries, so I figured I'd use the porter as a starter since it was going be a smallish beer with not a lot of hop character. Brew day came and I picked up 15 gallons of RO water. After grain absorption I'd be left with around 12 gallons to boil down to 5.5, which sounded about right to me. So I heated up 7.5 gallons of water, added 1.5 tsps of calcium chloride and 3 tsps of gypsum and mashed in. I mashed at 148F for an hour and drained the first runnings into my boil kettle (saving a sample of the wort to monitor color change). I added the remaining 7.5 gallons of 180F sparge water (untreated) for my batch sparge, drained that into the kettle, and started the boil. After the hot break subsided, I adjusted my flame to have a nice low rolling boil, and waited... and waited... and waited... and, you guessed it, waited.
Keep boiling, boiling, boiling, boiling!
I took one final wort sample for color comparison's sake before the first addition of Liberty and Glacier hops. The gravity on that was a healthy 1.120. Now I should have diluted this down to around 1.070 like the other samples for a true color comparison, but I was too excited that this crazy idea seemed to have worked to think of that at the time. As you can see, the color change is quite dramatic. But what you can’t see is the taste difference. The first runnings taste like the most boring sweet simple grainy sugar solution ever. The 3.5 hour sample has a complexity to it that I was surprised by even though I was expecting it. It was fruity and with a sort of sourness in the background (not acidic sour though; it’s hard to explain) with no caramelized sugar taste at all. The final sample was just like the 3.5-hour sample only kicked up many degrees. The OG ended up at 1.122 and it smells like heaven. Time will tell how it turns out, but as of right now, I think I've got a winner of a beer here.
The effects of boil time on color.
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|Batch Size (gallons)||5.5|
|Recipe type||All Grain|
|Style||19C. American Barleywine|
|ABV||12.73% (basic) / 12.99% (advanced) [what's this?]|
|Boil Time||420 min|
|Yeast||White Labs WLP090 (San Diego Super Yeast)|
for complete recipe (with details like mash and fermentation temps), click here
##American Barleywine (7 Hour Boil)
Recipe by: wildscientist
Batch Size (gallons): 5.5
Recipe type: All Grain
Original Gravity: 1.122
Final Gravity: 1.025
Color: 25 SRM
Boil Time: 420 min
* White Labs WLP090 (San Diego Super Yeast)
* 22 lbs Pale Malt (2 Row) US (100%)
* 1 oz Warrior, 39.6 IBU @ 60 min (Boil) - 17.3% AA
* 2 oz Glacier, 12.3 IBU @ 15 min (Boil) - 5.4% AA
* 2 oz Liberty, 11.1 IBU @ 15 min (Boil) - 4.9% AA
* 2 oz Glacier, 4.9 IBU @ 5 min (Boil) - 5.4% AA
* 2 oz Liberty, 4.5 IBU @ 5 min (Boil) - 4.9% AA
* 4 oz Simcoe, 22 IBU @ 15 min (Steep/whirlpool) - 12.1% AA
[View original recipe page](http://www.homebrewdad.com/view_recipe.php?recipeid=113)
Wow, sounds great. When's the tasting party?
posted by jetskeez on 4/15/2015 at 01:55:04 AM
Tags for this post: 7 hour, boil, maillard, barleywine, color