Time to Brew this Winter’s Barleywine

On July 25, 2009, in Homebrewing, Recipes, by Mark Ranes
Mark's Big Foot Barley Wine Tap Handle

Mark's Big Foot Barley Wine Tap Handle

My Czar’s Pride Russian Imperial Stout keg blew recently, so I put my barleywine online sooner than I had originally planned.  The barleywine really needs a bit more time to mature, but I always like to have a big ale on tap, so it filled a need.

For the first time, I’ll be pitching this barleywine on top of a White Labs English Ale, WLP002, yeast cake.  I’ll need to rack five gallons of Eddy’s IPA to clean carboy in the morning, so that the yeast cake is ready to receive its new charge.  I’ve always been a bit suspect of reusing yeast, but Stephen, and Steve, used to do this all the time.  Additionally, commercial craft breweries reuse yeast all of the time.  I have a vial of White Labs Super High Gravity Ale yeast, WLP099, to throw into the carboy after a couple days of initial fermentation.  I usually have to baby my barleywines to get them to attenuate out completely.

I’ve tweaked my barleywine recipe a bit, so here’s the updated version:

Mark’s Bigfoot 5
19-C American Barleywine
Author: Mark Ranes
Date: 7/25/09

Size: 5.28 gal
Efficiency: 70.0%
Attenuation: 75.0%
Calories: 486.57 kcal per 12.0 fl oz

Original Gravity: 1.143 (1.080 – 1.120)
Terminal Gravity: 1.036 (1.016 – 1.030)
Color: 19.64 (10.0 – 19.0)
Alcohol: 14.48% (8.0% – 12.0%)
Bitterness: 120.3 (50.0 – 120.0)

Ingredients:
1.0 tbsp 5.2 pH Stabilizer – added during mash
15.0 lb Pale Malt(2-row)
10.0 lb Maris Otter
1.0 lb Cara-Pils Dextrine Malt
1.0 lb Carastan Malt
1.0 lb Aromatic Malt
0.3 lb Chocolate Malt
1.5 lb Corn Sugar
1.25 oz Summit (17.0%) – added during boil, boiled 60.0 min
1.0 oz Centennial (10.5%) – added during boil, boiled 20.0 min
0.75 oz Nugget (13.0%) – added during boil, boiled 20.0 min
1.0 tsp Wyeast Nutrient  – added during boil, boiled 15.0 min
1.0 ea Whirlfloc Tablet (Irish moss) – added during boil, boiled 15.0 min
2.0 oz Cascade (5.8%) – added during boil, boiled 2.0 min
0.5 oz Centennial (10.5%) – added during boil, boiled 2.0 min
2.0 oz Summit (17.0%) – added dry to primary fermenter
2.0 oz Nugget (13.0%) – added dry to primary fermenter
1.0 White Labs WLP002 English Ale Yeast Cake
1.0 1000 ml White Labs WLP099 Super High Gravity Ale

The wort is chilling right now, and should be put to bed in the brew shed’s fermentation chamber soon!

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2 Responses to Time to Brew this Winter’s Barleywine

  1. Mark Ranes says:

    The barleywine came in at 31.5 brix. It’s going to be a big one!

  2. Mark Ranes says:

    Five days later and the barleywine is still cranking away. I checked it this evening and there’s still about an inch of krausen and visible fermentation convection in the carboy. I’ll be making a mini-starter with the WLP099 High Gravity Ale yeast this weekend and feeding the barleywine one more time.

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