Codename : Westfort Pig Dog Barleywinethorpe Pilot
This was my week for trying pilot batches, so I ventured into an English Barleywine. I have already had success with Imperial Stouts at 10%, so I decided to try something new. I had found in the past that barleywines were a little too sweet for my taste, ergo the scaled down version, just in case I don’t like it.
- 1 lb 14 oz Golden Promise pale malt (2.4L)
- 1 oz Munich dark malt (9.9L)
- 1 oz Caramel malt (120L)
- 0.5 oz Caraaroma malt (132L)
- 0.1 oz Chinook hops at 30 minutes
- 1 oz white sugar at 20 minutes
- 1/4 tsp yeast nutrient at 15 minutes
- 1/4 tsp Irish Moss (optional) at 15 minutes
- 0.40 oz Bramling Cross hops at 15 minutes
- 3 ml Mangrove Jack New World Strong Ale dry yeast
BJCP Style : English Barleywine
Anticipated ABV : 10.1%
Anticipated IBU : 55
Anticipated SRM : 14
Pre-boil SG : 1.065
Original SG : 1.099
Target SG : 1,022
Brewhouse (in)efficiency : 65%
- Prepare 4.4L strike water, 152F.
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152F.
- Stir occasionally.
- Calibrate the sonic screwdriver.
- Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
- Bring up to a boil, 212F, set the timer for 30 minutes. Add hops, sugar, yeast nutrient, and Irish moss, as prescribed above.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare the yeast mixture.
- Pitch the yeast to the carboy.
- Transfer the wort to the carboy, splash the wort around to aerate the contents.
- Store in a cool dark place for primary fermentation for 14 days.
- Detailed instructions.
- Prepare 0.4 oz corn sugar.
- I have loaned out my grain mill, and have resorted to using a food processor to grind the grain, this has hampered my BHE, adjusted the recipe to 65%
- The late mash gravity was short, 1 oz of white sugar was added. This was done two more times, for a total of 3 oz of sugar. I definitely did not short change the base malt here, so I am at a loss as to the underlying problem.
- The final gravity was 1.105, this is the highest I have achieved so far. This keeps us at at anticipated 10.1% ABV.
Brew day : 28-April-2023
Bottling day :