Geoff Humphrey's BrewBlog > BrewBlogs > Hecubus [{"NAME":"American Barleywine","VERSION":"1","CATEGORY":"Strong Ale","CATEGORY_NUMBER":"19","STYLE_LETTER":"C","STYLE_GUIDE":"BJCP 2008","TYPE":"Ale","OG_MIN":"1.08","OG_MAX":"1.12","FG_MIN":"1.016","FG_MAX":"1.03","IBU_MIN":"50","IBU_MAX":"120","ABV_MIN":"8","ABV_MAX":"12","COLOR_FORMULA":"SRM","COLOR_MIN":"10","COLOR_MAX":"19","INFO":"A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish."}]

American Barleywine
BJCP 2008 – 19C

Batch #:

2008-12

Brew Date:

May 3, 2008

Tap Date:

May 3, 2009

Statistics

OG:

1.100 23.7° P

FG:

1.010 2.6° P

Real Extract:

6.4° P

Attenuation:

89% Apparent – 73% Real

Color:

16.1SRM

IBU:

99.6

BU/GU:

ABV:

11.3%

ABW:

9.4%

Calories:

323 12 oz

Fermentables

Amount	Fermentable	% of Grist
17.00 pounds	American Pale Malt (2-Row)	79.5%
1.00 pounds	Honey Malt	4.7%
0.50 pounds	Crystal Malt 10L	2.3%
1.00 pounds	Crystal Malt 60L	4.7%
0.25 pounds	Belgian Biscuit Malt	1.2%
0.13 pounds	British Chocolate Malt	0.6%
0.50 pounds	Crystal Malt 40L	2.3%
1.00 pounds	Corn Sugar (Dextrose)	4.7%
21.38 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
2.25 ounces	Magnum	60 minutes	Boil	Pellets	13.2%
1.00 ounces	Centennial	20 minutes	Boil	Pellets	9.0%
2.00 ounces	Centennial	0 minutes	Boil	Pellets	9.0%
5.25 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
1 tsp.	Gypsum	Water Agent	Boil	90 minutes
1/4 tsp.	Irish Moss	Spice	Boil	15 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Ringwood Ale	Wyeast	1187	Liquid

Fermentation and Aging

Primary:

14 days @ 68° F

Secondary:

14 days @ 68° F

Age:

180 days @ 55° F

General Info

This will be brewed at the first official Big Brew Day thrown by the Rock Hoppers on May 3, 2008.

The recipe is kind of all over the place, due to the brew store being out of Crystal 20. Substituted 1/2 lb of Crystal 10 and 1/2 lb of Crystal 40 in place of the original 1 lb of 20.

We’ll see how far the runnings go. Maybe I can get a "small" beer out of this one as well. I’ll have 3/4 oz of Magnums left over, so a 1/2 oz or so of those could be used for bittering and the other 1/4 used for flavor. Hmmm...

Procedure

Single infusion mash with 6.5 gallons of gypsum-treated water for 60 minutes at 149°.
Sparge with 4.0 gallons of 168° water.
90 minute boil.
Add hops according to schedule.
Cool wort to 75°, aerate very well and pitch yeast.

Hecubus

American BarleywineBJCP 2008 – 19C