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C&R Barleywine

This rich barleywine was a big hit at the January 2015 Falcons Member meeting!
Brewed By: 
Craig Shapland, Ryan Boring
Brew Date: 
04/06/2014
Brew Type: 
Beer Styles: 
Batch Size: 
10.0 gallons
Boil Time: 
120 minutes
Original Gravity: 
1.115 O.G.
Final Gravity: 
1.020 F.G.
ABV: 
13.0% ABV
IBUs: 
144.0 IBUs
SRM: 
18.5 SRM
Malt/Grain/Sugar/Extract: 
35.4%  14# Marris Otter
25.3%  10# 2-Row'
7.6%    3# Munich 8L
2.5%    1# Crystal 20L
2.5%    1# Crystal 120L
1.3%     .50# Chocolate Malt 350L
10.1%   3# Dry DME-Light
15.2%   6# Cane Sugar (added during later stages of fermentation)
Mashing Instructions: 

Mashed at 145 degrees for 60 minutes, raised to 156 for 20 minutes, mashed-out at 168 degrees.

Hops: 
3.5 ozs  Calypso  15.3AA     60 minutes
2.0 ozs  Chinook   13.0AA     60 minutes
1.75 oz  Centennial 8.7AA      5 minutes
1.5ozs   Cascade   5.75AA     5 minutes
1.0oz     Chinook   13.0AA      5 minutes
Extra Ingredients: 

1 oz Medium toast American oak cubes soaked in 10 oz of Bourbon for a month.

Yeast: 

Large pitch WLP001 (two gallon starter with 3 vials of yeast)

Second pitch of WLP099 (half-gallon with 2 vials, pitched at high krausen)

Special Instructions / Notes: 
Fermentation stalled at 1.050
WLP099 Made a second starter (half-a-gallon, 2 vials, pitched into beer at high krausen)
fermented for 5 days 67 degrees
Raised to 70 degrees for 7 days
Raised to 75-85 for balance of fermentation
 
Split bourbon and cubes into beer in secondary. spent about a month on cubes in secondary.
 
Kegged 6/1/14
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