In the Fermentor: Kitchen Sink Barleywine

The Leftovers

It's time for a cleanup of leftover grains and partially used packets of hops from 2012. With the exception of the 2-Row base malt, everything in the recipe below has been sitting on the shelf, or in the fridge waiting to be used.

I had several open hop packages, some leftover toasted malts and a half-full bottle of malt extract too. I also had yeast cultured from my White House Honey Porter. My decision was to use almost all of my leftovers and make a partial-mash Barleywine.

The finished beer will be quite strong and quite bitter. A toasted malt backbone should nicely complement pine, spice and citrus hop flavors. Because of the beer's strength, it will not be ready for at least three months and should improve with age.

The recipe has been scaled up to five gallons from the 2.5 gallons I actually brewed:

Grains:

9 lbs Rahr 2-Row

8.5 oz Victory

7.5 oz Brown

Hops:

Bittering:

0.75 oz Chinook (11.1% a.a.): 60 min
0.5 oz Columbus (12.2% a.a.): 60 min

0.5 oz Sterling (9.0% a.a.): 60 min

Flavor:
0.5 oz Chinook (11.1% a.a.): 20 min

0.5 oz Columbus (12.2% a.a.): 20 min

Aroma:
0.5 oz Chinook (11.1% a.a.): 5 min

0.5 oz Columbus (12.2% a.a.): 5 min

Extras:

6.125 lbs Briess Golden Light LME

Total Boil Time:
90 min

Yeast:

Danstar Nottingham Ale

Mash Schedule:
Protein Rest: 125F for 20 min

Saccharification Rest: 150F for 60 min

Mashout: 168F for 15 min

Original Gravity:

1.094

Estimated Final Gravity:

1.020

IBU: 87

SRM Color: 12

Fermentation Schedule:

2 Weeks Primary

2 Months Secondary

2 Weeks Bottle Conditioning

Cost: $29 per case

Commercial Equivalent: Avery Hog Heaven: $80 per case
Savings: $51

Comments

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