BJCP Styles:
Finally. The Barleywine. #BiL. And we're going all the way and finishing with bourbon-soaked oak spirals. This represents a blend of American and English barleywines with Cascade and Goldings hops added to the late boil on a base of Maris Otter and a touch of dark crystal malt.
The full recipe is on BrewersFriend but here's the TL;DR
2019-06-23 (+8): refractometer check coming in at 9 brix. After adjusting for alcohol content this came out to 2.8°P and 9.1% ABV. I'll confirm with a hydrometer check when transferring to secondary this weekend, but looks like it's done.
2019-6-28 (+13): Time for some bourbon soaked oak spirals
and away we go... again. This will hang out in secondary with the oak spirals for a few weeks. I'll check along the way and pull it when it has the right amount of oaky bourbon character.
2019-7-23 (+39): brix FG is unchanged since the last check, so this should be sitting right at 9% ABV. Sample is tasting like... an oaky bourbony barleywine. The bourbon oak character seems to have calmed down a bit since the last sample which is a good thing. Should be ready to keg soon.
2019-7-27 (+42): kegging
2019-7-28 (+43): after about 20hrs @ 40psi carbonation is about where it needs to be. I took it off the burst and dialed down to 10-12psi for serving.
Tasting notes: It's a Big Barleywine. the oak and bourbon contribute a pleasant sweet whiskey character that blends well with the malts. Looking forward to tasting this over time as it rests in the keg.
2019-8-9 (+55): a bit clearer though it's hard to tell compared to the last shot. Flavor is constantly getting smoother. It's a nice mix of malt sweetness, oak, and bourbon.
- Brewday: 2019-6-15
- Malts: Maris Otter, C-120
- Hops: [Nugget] (Cascade/Goldings)
- Yeast: Wyeast 1318/London III (dry English ale)
- Other stuff: Bourbon-soaked oak spirals
- OG: 19.4°P; FG 2.8°P; ABV 9%
- Kegged: 2019-7-27
Getting started by weighing out 10kg of Maris Otter and 300g crystal 120
The crushed grains were enough to fill a 7G bucket
Rocking the #BiL shirt!
Mash temp
Floor Manager Steve
Mashed for 2hrs but still only got 59% efficiency...
Trying a new bag-removal-system
Hops! Cascade and Goldings in the bigger cup, Nugget in the other
End boil. Chiller in. Ready for late hops.
Brew-session beer
OG a bit lower than expected, but should still end up over 8% ABV
This went on a Wyeast 1318/London III yeast cake from a NEIPA I just kegged and took off right away. Lots of bubbles in the blow-off jug.
Once fermentation slows down I'll dump in the oak and bourbon:
2019-06-23 (+8): refractometer check coming in at 9 brix. After adjusting for alcohol content this came out to 2.8°P and 9.1% ABV. I'll confirm with a hydrometer check when transferring to secondary this weekend, but looks like it's done.
2019-6-28 (+13): Time for some bourbon soaked oak spirals
and away we go... again. This will hang out in secondary with the oak spirals for a few weeks. I'll check along the way and pull it when it has the right amount of oaky bourbon character.
2019-7-23 (+39): brix FG is unchanged since the last check, so this should be sitting right at 9% ABV. Sample is tasting like... an oaky bourbony barleywine. The bourbon oak character seems to have calmed down a bit since the last sample which is a good thing. Should be ready to keg soon.
2019-7-27 (+42): kegging
2019-7-28 (+43): after about 20hrs @ 40psi carbonation is about where it needs to be. I took it off the burst and dialed down to 10-12psi for serving.
Tasting notes: It's a Big Barleywine. the oak and bourbon contribute a pleasant sweet whiskey character that blends well with the malts. Looking forward to tasting this over time as it rests in the keg.
2019-8-9 (+55): a bit clearer though it's hard to tell compared to the last shot. Flavor is constantly getting smoother. It's a nice mix of malt sweetness, oak, and bourbon.
