Style-of-the-month recipes/suggestions/discussions

[Dwayne_Delaney]

Recipes and suggestions/discussions for the Style of the month.

[Dwayne_Delaney]

Here is my attempt at formulating a quasi-original Barleywine recipe. I have never made a Barleywine, but I have stayed at a Holiday Inn Express.

Ingredients
6.60 lb Pale Liquid Extract (8.0 SRM) 3.7 %
10.00 lb Pale Malt (2 Row) UK (3.0 SRM) 51.0 %
3.00 lb Munich Malt (9.0 SRM) 1 5.3 %
4.00 oz Centennial [10.70%] (90 min) 88.2 IBU
2.00 oz Mt. Hood [4.00%] (60 min) 17.1 IBU
3.00 oz Goldings, East Kent [5.40%] (15 min) 17.2 IBU
2 Pkgs Nottingham

Beer Profile
Estimated Original Gravity: 1.118 SG (1.080-1.125 SG)
Estimated Final Gravity: 1.027 SG (1.018-1.035 SG)
Estimated Color: 12.4 SRM (10.0-22.0 SRM)
Bitterness: 122.5 IBU (35.0-70.0 IBU)
Estimated Alcohol by Volume: 12.0 % (8.0-13.0 %)



So, what do you think? I know that it won't be ready in time for our next meeting, but I'm going to brew it tomorrow anyway. I plan on mashing the grains normally at around 155. Then I will add the extract to the kettle with the wort and boil for 90mins.

[Chris Norrick]

Craft Beer Radio has been reviewing Barley Wines the last two episodes.

[Chris Alvey]

Estimated Original Gravity: 1.118 SG (1.080-1.125 SG)

Holy Cow ! How's this coming along out of curiousity ?

[BTW, I'm new, hello there... I hope to meet everyone at the February meeting]

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For my contribution, here's a recipe I 'found' on the HBA site for an English BarleyWine...

Carapils 8oz
Crystal[120] 12oz
English Pale 19# <-- (hence your partial mash, i see)
Challenger - 2.5b, 1.0f
Wyeast #1818 London III Ale

1.110-1.117 => 1.022-1.030

[Dwayne_Delaney]

Circumstances have conspired to keep me from brewing the last 2 weekends. If the weather permits, I'll try again this weekend. I've modified the recipe a bit:

Ingredients
3.30 lb Pale Liquid Extract (8.0 SRM) 3.7 %
1.00 lb Light Dry Extract (8.0 SRM) 5.7 %
10.00 lb Pale Malt (2 Row) UK (3.0 SRM) 51.0 %
3.00 lb Munich Malt (9.0 SRM) 1 5.3 %
3.00 oz Centennial [10.70%] (90 min) 74.1 IBU
2.00 oz Mt. Hood [4.00%] (60 min) 17.1 IBU
3.00 oz Goldings, East Kent [5.40%] (15 min) 17.2 IBU
2 Pkgs Nottingham

Beer Profile
Estimated Original Gravity: 1.103 SG (1.080-1.125 SG)
Estimated Final Gravity: 1.026 SG (1.018-1.035 SG)
Estimated Color: 14.4 SRM (10.0-22.0 SRM)
Bitterness: 112.5 IBU (35.0-70.0 IBU)
Estimated Alcohol by Volume: 10.2 % (8.0-13.0 %)

The Gravity, ABV, and the Bitterness have all been lowered. You're right about the addition of the malt extract. I didn't know if my mash tun could hold enough grain to give me a decent OG. I've had some extract in my cupboard just waiting for such a project.

Welcome to the board! I hope to make to the February meeting also.

[Chris Norrick]

Looking to get a Scottish Ale going for March. It might not be totally matured but here's what I'm planning:

"Soctiae Cerevisia" Recipe from BYO Sept 04. All-Grain

Fermentables
8.50 lbs Pale Ale Malt
0.16 lbs Roasted Barley
0.03 lbs Black Malt
0.50 lbs White Sugar/Sucrose

Hops
11 AAU Goldings (bittering)
.5 oz Goldings (aroma)
.5 oz Fuggles (aroma)

Wyeast 1728 (Scottish Ale)

Assuming 65% efficiency
OG=1.046
FG=1.014
SRM=17
IBU=32
ABV=4.2%

Mash at 154-156 F single infusion for 90 minutes for lots of unfermentables for full body. Add bittering hops 45 minutes before end. Ferment around 55 F for a very clean profile. Add sugar to primary after 5 days. 5 days later lower temp to below 40 F to force yeast to sediment. Rack two days later and keep it around 40-50 F for two to three weeks. Rack again and prime/keg and mature/lager for 1 to 3 months.

I think I'll use the de-bittered Black Malt as recommended in the article.

[Chris Alvey]

I'm going to do a Scottish Ale for March as well. And, just to add some excitement, it's going to be my first ever all-grain.

Bit O' the Brogue Scotch Ale
English Pale 8#
Victory 8oz
Chocolate 4oz
Peated Malt 2oz

Kent Goldings 1oz Bittering, 1oz Finishing

Wyeast 1728 Scottish Ale Yeast

1.044 => 1.007 (so the recipe says)

I made a mash tun using a round Igloo cooler (5 gal, and it already seems too small) and some stainless steel water return hose for my home-made and cheap Easymasher. Because of the relatively small volume, I think fly sparging might be the way to go. I just need to make a sparge arm of some sort.

[Chris Norrick]

"add some excitement" you bet! There is just some much more tweaking you can do with all grain, I think you'll like it. I've done two all-grain batches and both have been batch sparged, it is pretty easy. My efficiencies have been around 64%. My biggest problem so far has been low strike temps. I'm really going to put the heat to the HLT this time as the recipe calls for a high mash temp. Maybe up to 175. It is a lot easier to add cold water than hot.

The BYO article mentioned adding in a little Victory. I'll see if I can find some locally to throw in mine too.

[Dwayne_Delaney]

I'm with Chris. You might give batch sparging a go. The low volume of your mash tun shouldn't cause a problem; just use multiple batch sparges. You could use 2 or 3 rounds, until you get the correct boil volume into your kettle. I also use the stainless water supply braid in my tun and have been very happy with the results. I usually only have to recirculate a quart or two. My efficienty has been running around 70-73%. I picked up about 5 to 6 points after I started using 5.2 stabliizer and increased my mash time to 90 mins. Just my $.02.

[Chris Alvey]

Thanks for the tips guys. I like your idea of doing a couple of runs using the batch sparging techniqe. It had crossed my mind, but I kinda discounted it. I think will go with the batch sparge as this technique seems a lot more simple than fly sparging anyway.

Did you pick up the 5.2 stabilizer here in town by any chance? I have read about this and was curious about its use too as I basically wasn't going to worry about my mash pH this time.

I have seen some batch-sparge spreadsheets and web pages on the internet, are these the calculations you guys use to figure out how much water to use?

Thanks for all of your assistance, it is much appreciated.

[Chris Norrick]

I think I seen some 5.2 at the co-op.

Here is a nice page on batch sparging: http://www.tastybrew.com/articles/dennyconn001

The only real tricks I've seen are to keep the mash and the sparge volumes the same for best efficiency. Example: If you want 7 gal to boil, each volume needs to be 3.5 gal. Add 1 gal water for each 10 lb of grain for absorption for the mash volume. So mash with 4.5 gal and sparge with 3.5 gal for 10 lbs of grain. But my efficiency sort of stinks for what's it worth

[Dwayne_Delaney]

I've got my fermentation chamber(small freezer with temp. controller), so I want to get started on a Bock for the May meeting. I've been working on this recipe for a Maibock for a while. Any comments/suggestions? This will be my first lager.

MAIBOCK
6.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 48.0 %
2.00 lb Carafoam (2.0 SRM) Grain 16.0 %
2.00 lb Vienna Malt (3.5 SRM) Grain 16.0 %
1.50 lb Carared (20.0 SRM) Grain 12.0 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 8.0 %
1.50 oz Hallertauer [4.80%] (60 min) Hops 23.0 IBU
1.00 oz Hallertauer [4.80%] (15 min) Hops 7.6 IBU
2 Pkgs SafLager West European Lager (DCL Yeast #S-23)

Estimated Original Gravity: 1.067 SG
Estimated Final Gravity: 1.017 SG
Estimated Color: 9.9 SRM
Bitterness: 30.7 IBU
Estimated Alcohol by Volume: 6.5 %

[Chris Norrick]

Keep me posted on your recipe/procedure Dwayne. I've almost got my ferment chamber ready and I'll try to brew your recipe only with liquid yeast for a little experimentation.

I racked my Scottish Ale today, I think it's going to be a good one. I had some beer left in the primary after the rack so I just put it in two Grolsch bottles and closed em up. Hopefully no bottle bombs. It's been in primary for 10 days and is down to 1.011.

[Chris Norrick]

Here is Jamil Zainashef's radio show on brewing Maibock/Helles Bock.
http://www.thebrewingnetwork.com/archiv ... -13-06.mp3

[Dwayne_Delaney]

Just listened to Jamil's take on Maibock. He definitely seems to know his stuff. His comments on the lack of any crystal kinda goes against all of the other info that I have found on the style. I think that I'll stick to my guns on the carared that I've included in my recipe. Also, all of the recipes that I have seen always include some aroma hops. His recipe has none. I'll stick with an oz. To me it sounded like he was trying to duplicate a particular brand of Maibock instead of being open to other versions of the style. I know that he has won many awards and competitions, but does he sacrifice flavor for ribbons?? At the beginning of the show, he stated that he had just poured out 15 gals. of beer in order to free up some kegs.......what kind of sick individual is he? His comments on using a single infusion mash instead of a step or a decoction has been the fuel of many a heated discussion on the big boards over the years, with most of the brewing "experts" agreeing with him. He stated that the malt flavor is affected only by the ingredients not the mash choice; first time I have heard that. Very interesting. Thanks for posting the link.