If you’re a home brewer you know that homebrewing and craft beer tend to permeate and enhance other areas of your life all while helping you explore your inner creativity. As such, for this week’s Homebrew Wednesday I share footage from my HIBC Barleywine 2014 brew day (recipe below), finishing gluing the beer caps onto my keezer lid, and a preview of an upcoming episode of The Brewed Palate In The Kitchen i.e. how I’m currently expressing my inner creativity through my passion for homebrewing and craft beer. Cheers!
Episode Breakdown:
- Holy Inn Brewing Company Barleywine 2014 brew day footage
A. Adjust mash ph for better starch / sugar conversions: I added Calcium Chloride to lower my mash ph. After getting confused by John Palmer’s water calculator I ended up just adding in a tsp at a time until my ph was 5.34. Because ph is most accurate at room temperature I used this online ph corrector to find out the actual ph.
B. Discussion about my yeast starter and footage of my hop additions.
C. We have lift off! i.e. an update on the start of fermentation.
2. Adding the last 8 caps to my keezer lid
A. Using Gorilla super glue to secure the caps to the lid.
B. Plans for pouring clear epoxy over the caps.
3. A quick preview of the next episode of The Brewed Palate In The Kitchen
A. Braising lamb shanks with Brewery Ommegang’s Three Philosophers quadrupel.
thebrewedpalate.com 
Are you really getting 85% efficiency? Wells love to read more about your brewhouse setup and processes.
Also, for your Barley Wine, the hops are all American, which will make a lot of citrus. If your going for English style, consider switching out late boil hops with Kent Gooding, Willamette or Fuggles.
I usually get around 80% efficiency with my brewhouse set up and process. Watch some of my brew day video to get a better look about my process. When done correctly my mash out process has been a significant factor in increasing my mash and brewhouse efficiency.
In terms of the hops. I want the malt profile of an english barley barleywine mixed with the citrus from the centennial and chinook. From my experience that combo ends of tasting like orange marmalade over sweet caramel/toffee cake. I chose to use US golding hops to add some of the classic english-like hop character. The most citrusy hop that I used was centennial and only added half an ounce at flameout so once it fades the beer most likely won’t be overly citrusy.
Cheers and thanks for the feedback!
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