The 2011 brew year was an amazing year. I made some of the best beers last year. Also, I made my dream brew stand. A few of the beers really stuck out to me last year, my Rye Pale Ale, Eric's Berries and Lisa's Peach. However, one of my favorite beers of last year was the BAMF Barleywine. This beer blew my mind, dare I say it was my favorite? I love a big well balanced complex barleywine. Bigfoot comes to mind along with Mirror Mirror and Hog Heaven. These beers when fresh have a great hop flavor and aroma with a fantastic carmel malt backbone. These beers are big and beautifully complex, especially when aged.
My goals for this beer were to improve my efficiency on my system, use some new hop varieties, make a really big beer and make a delicious barleywine. The couple of special techniques used in this was supplementing the gravity with extract and re-pitching on-top of a yeast cake. As from the recipe, there is a variety of malts in the beer, I am big fan of using Marris Otter as a base malt for a lot of my beers. It adds such a great flavor. I also used a few different crystal malts to layer flavors and I added some aromatic malt to emphasize the malt flavor in the beer. There is also a a little bit of black patent to add some color.
The hops I wanted to use were some really big citusy hops. I used a lot of citra and summit. I was worried that these resinous hops would really clash with the big malt backbone of this beer. There are a lot of DIPAs out there that are heavy on the malt and it really clashes with the hops. However, it was a risk that was well worth it. When this beer was fresh, it was an awesome DIPA. I tried this beer a year later and it evolved into one of the best barleywines I've tasted.
Needless to say I was excited to brew this one again....
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.50 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.061 SG | Expected OG: | 1.121 SG |
| Expected FG: | 1.026 SG | Apparent Attenuation: | 76.5 % |
| Expected ABV: | 12.9 % | Expected ABW: | 10.0 % |
| Expected IBU (using Tinseth): | 104.6 IBU | Expected Color (using Morey): | 19.7 SRM |
| BU:GU ratio: | 0.87 | Approx Color: | |
| Mash Efficiency: | 70.0 % | | |
| Boil Duration: | 90.0 mins | | |
| Fermentation Temperature: | 64 degF | | |
| Ingredient | Amount | % | MCU | When |
| Maris Otter Malt | 15.00 lb | 53.4 % | 0.0 | In Mash/Steeped |
| US Aromatic Malt | 1.50 lb | 5.3 % | 4.6 | In Mash/Steeped |
| US Caramel 35L Malt | 1.00 lb | 3.6 % | 5.4 | In Mash/Steeped |
| US Caramel 60L Malt | 1.00 lb | 3.6 % | 9.2 | In Mash/Steeped |
| US Victory Malt | 1.00 lb | 3.6 % | 4.3 | In Mash/Steeped |
| US Caramel 120L Malt | 0.50 lb | 1.8 % | 9.2 | In Mash/Steeped |
| US Chocolate Malt | 0.10 lb | 0.4 % | 5.4 | In Mash/Steeped |
| Extract - Golden Light Liquid Extract | 8.00 lb | 28.5 % | 4.9 | Start Of Boil |
| Variety | Alpha | Amount | IBU | Form | When |
| US Magnum | 16.0 % | 2.00 oz | 60.8 | Loose Pellet Hops | 60 Min From End |
| Citra | 10.0 % | 1.30 oz | 19.0 | Loose Pellet Hops | 30 Min From End |
| US Summit | 18.0 % | 2.00 oz | 24.8 | Loose Pellet Hops | 10 Min From End |
| US Centennial | 8.5 % | 1.00 oz | 0.0 | Loose Pellet Hops | At turn off |
| Citra | 10.0 % | 1.30 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
| US Centennial | 8.5 % | 1.00 oz | 0.0 | Loose Pellet Hops | Dry-Hopped |
White Labs WLP001-California Ale
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 51 | Total Magnesium (ppm): | 8 |
| Total Sodium (ppm): | 29 | Total Sulfate (ppm): | 38 |
| Total Chloride(ppm): | 18 | Total Bicarbonate (ppm): | 0 |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (66C/151F) |
| Step Type | Temperature | Duration |
| Rest at | 151 degF | 60
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