In this week’s Homebrew Wednesday I start off by recapping my English Barleywine brew day and what I learned from it and then move on to the footage that I filmed on and after brew day. Enjoy and Cheers!
HIBC Barleywine 2013
15lbs Maris Otter Pale Malt
1.5lbs Crystal/Caramel 80L
1.25lbs Vienna Malt
1.25lbs Victory Malt
0.80 oz Chinook @ 60 minutes
1.5 oz Centennial @ 20 minutes
1.5 oz US Goldings and 0.50 oz Chinook @ 10 minutes
0.50 oz Centennial, 0.30 oz US Goldings, and 0.25 oz Chinook @ Flameout / Whirpool (steep for 15-20 minutes)
Yeast: Wyeast 1335 British Ale II – 2 liter starter.
68% Mash efficiency / 90 minute boil / OG 1.090
Note: pre-boil gravity was adjusted with 2 lbs of DME.
Primary Fermentation: 2.5 weeks with blow off tube
In secondary (7-10 days):
3 oz Bourbon Soaked Oak Chips (1.5oz American Oak, 1.5oz French Oak)
1 oz Oak Chips (1/2 American, 1/2 French)
3 oz Bourbon
Yakima Valley Hops
Bitter and Esters homebrew shop (online orders available)
