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Y'allternative Oatwine

The alternative barleywine series returns! Taking advantage of the Shop now carrying Thomas Fawcett Oat Malt, we bring you some oaty goodness. And since I'm an old school movie fan we made this an "oater" with the addition of a heaping helping of Amarillo.
Brewed By: 
Drew Beechum, Robert Cortez, Kent Fletcher, Larry Gonzales, Ryan Moriarty, Chris Shultz
Brew Date: 
07/24/2011
Brew Type: 
Batch Size: 
30.0 gallons
Boil Time: 
90 minutes
Original Gravity: 
1.082 O.G.
ABV: 
9.3% ABV
IBUs: 
63.0 IBUs
SRM: 
6.6 SRM
Malt/Grain/Sugar/Extract: 

66 lbs Maris Otter

6.75 lbs Flaked Oat (Quaker Old Fashion, half toasted at 350F for 25 minutes)

6.75 lbs Thomas Fawcett Oat Malt

6.0 lbs C&H Light Brown Sugar

Mashing Instructions: 

Strike - 138F for 15 minutes (oops)

Sacchrification Rest - 153F for 60 minutes

Mash out - 168F for 10 minutes

Hops: 

6.0 oz Warrior Pellets 17.2%AA 90 minutes

4.0 oz Amarillo Pellets 8.2%AA 5 minutes

4.0 oz Citra Pellets 13.4%AA 5 minutes

Yeast: 

Wyeast 1056 (courtesy of Eagle Rock Brewery)

Special Instructions / Notes: 

Might be a small smokey thing with this one since the burner under the mash kettle was going while the pump stop recirculating the wort. *sigh* Otherwise, very smooth brewday with minimal hassles 1 week on and the beer has been fermented at 65F with no problems. Pulled out of the fermentation fridge to put in the new beer. Still a big fluffy head on top.

My (Drew) portion definitely carried a smoky note to it. In order to combat it, I added 2 oz of French Oak cubes (soaked in Tequila for 6 months) directly to the keg in a hop sack for 1 week prior to serving. To add an extra bump a fresh extract of coriander (about 2 oz) and 20 drops of Red pepper extract and 20 drops of black pepper extract were added to the keg post carbonation. This part became known as "One Night in Tijuana" and was utterly destroyed at the 2012 Southern California Homebrewers Fest.

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Comments

Rev. Nathan's picture
 #

Having a hard time pinning down just quite how that's going to taste. How long do you plan on letting it ferment?

 
Drew Beechum's picture
 #

Probably about a month in primary. a month in secondary if I don't decide I need to try it first. :)

As for what to expect from the taste - dunno - we'll see. The brew crew collaborated on the hopping schedule to create something we'd all like. My hope is that we have a silky fat golden barleywine with a grapefruit and pineapple aroma from those 5 minute additions.

 
DamnChris's picture
 #

Was a great brew day with lots of action around the clubhouse.

I'm excited about what this might become, have had some massive fermentation action so far and have needed to change my blowoff bucket once already due to the volume of blow off.

I'll bring a bottle or two to the September Club meeting to try...

Thanks for the brew day, Drew!

 
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