This recent batch had a starting wort gravity of 1.120 on brew day, so it'll be a monster. I included the following grains in it: Maris Otter, Klagas 2-row, Castle Caramel Munich, Cara-Vienne, and small amounts of two new available grains: Crystal Rye Malt and Simpsons Golden Naked Oats.
There's over a pound (total) of hop flowers in this 10-gallon batch. I started with 2-ounces of Nugget hops for bittering, and have a lot of Fuggles and Kent Goldings for the rest of the hop bill. I'll also dry-hop with Fuggles and Kent Goldings.
Shane, Cody, and Keith showed up to keep me company, for the last half of the brew day. Cody had just finished 2nd in a 50-Kilometer run, so he only had half a beer and went and sacked-out in Shane's car...he was pretty darn tired. It was a fun day.
It is finally ready to transfer to secondary fermentation tonight (Oct 15). The little yeasties have been going nuts for two straight weeks! I'll check the gravity during transfer, and see if there's a need to add any champagne yeast.
Here are some photos of the brew day operation:
The bottom (inside) of my mash tun.
Mashing-in.
Hitting a mash temperature of 152 degrees perfectly.
Recirculation through the mash. Here's my cheap-ass flow control system, (a set of needle-nose vise grips with silicone tubing on its jaws).
Enjoying a glass of my Harvest Double-IPA on brew day.
11 comments:
How many pounds of grain did you have to use for a 10 gallon batch of barley wine? That's a hoss brew to make a 10 gallon batch of, good for you.
Cheers
I had 42.5 lbs of grain in the batch. Barleywine's aren't cheap to produce, that's for sure.
By the way, I had to split the mash into two mash tuns; (I have an old Rubbermaid water cooler hanging around, that I used to use).
10 gallons of B-Wine is a lot. This time, I'm going to keg 3 gallons or so and bottle the rest. I don't usually bottle my beers, but in the case of a barleywine or other strong ale, I really like to bottle age them. I'm still drinking my Nov 2003 batch, which is the last time I brewed a barleywine.
Yea I did a small 2 gallon batch of b-wine. I missed some of my targets and 1 of the gallons got infected (half-assed 2 gal system) so it wasn't "a flying success".
I was hesitant to do a full 5 gallon batch because of the strength of b-wine. I think I would have to check myself in after finishing a keg of that stuff.
Respect the Barleywine! It'll definitely knock yer Dickinthedirt, if you're not careful.
Looks great! I like the manifold in the mash tun, any problems with lots of grain compacting the braid?
Nope. It flows like a torrent, and there's nary a stuck mash.
Ben
a pound of hops? What kind of IBU does that register?
I am doing my first Tripel in the next week (all grain), any suggestions?
Next time you are in MN doing an Ultra, let me know. Maybe we can do a swap.
Matt
I think you are the one that suggested I make a Hammer Gel "Hammer head Ale"
I am also thinking of a DNF ale...
Do Not Fear
Advice for the tripel:
Light on the hops...noble hops, only.
Use Abbey II yeast or similar.
Transfer to secondary fermenter when yeast starts to "drop" from top, and leave in secondary for what seems like forever...1 month at least.
Relax, and have a homebrew.
thank you nice sharing
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I have a question. I accidentally added the golden hops to the brew 70 minutes too early. Is this going to ruin my batch?
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