Memorial Day 2021 is here so it is time for another batch of English Barleywine. This will be my eighth version to be brewed on Memorial day (going back to 2014) - read about the previous versions: 2014, 2015, 2016, 2017, 2018, 2019, and 2020. English Barleywine is a wonderful style of beer characterized by a strength on a similar level to a wine, a richness of flavor, and a deep complexity. They are a beer that ages very well and continues to evolve in the bottle (see my 2021 vertical tasting notes).
I typically brew a different recipe every year. This really highlights one of the great things about being a homebrewer - there is so much to explore and so many things to try. That I'm still finding unique ways to brew a fairly narrow style of beer after 8 attempts is really cool.
This year, I'm brewing another historical Barleywine - 1954 Tennant's Gold Label from the Shut Up About Barclay Perkins Blog. I've brewed a few historical Barleywine from this blog and have been very impressed. This one is interesting in that it contains no crystal malt and uses a large amount of flaked corn - this should make of a fairly lightly colored beer. It is also fairly aggressively hopped and brewed to be over 11% ABV.
It calls for a 3 hr boil which I'm going to honor. This should make hitting the high target OG a bit easier and will darken the beer a bit. Will be a long brew day as a result. I'll plan on fermenting fairly warm (low 70s), will give it 4 months on the yeast cake to finish out, and then secondary until the winter - I'm age on Brandy soaked oak this time.
Excited to be brewing again!
Recipe Details:
- Grain/Adjunct:
- 17 lb Golden Promise
- 5 lb Flaked Corn
- 2.5 lb Invert #1
- 5 oz Acid Malt
- Hops:
- 3 oz Willamette (Leaf, 5.5% AA) at 120 min
- 1.25 oz EKG (Pellet, 4.4% AA) at 90 min
- 1.25 oz EKG (Pellet, 4.4% AA) at 60 min
- 1.25 oz EKG (Pellet, 4.4% AA) at 30 min
- 0.25 oz EKG (Pellet, 4.4% AA) Dry Hop
- Yeast:
- S04 (2nd Pitch)
- Water:
- 15 gal spring water
- 2 tsp CaCl
- 2 tsp Gypsum
- 1 tsp Irish Moss
- Extras:
- 2 sticks of brandy soaked oak
- Batch Size:
- 6.25 gal (Target 6 gal)
- Mash:
- 149 F for 60 min
- Boil:
- 180 min
- Fermentation Temperature:
- 70 F
- Primary Duration:
- 4 weeks
- Secondary Duration:
- 4 months
- OG:
- 1.109 (Target 1.109)
- Efficiency:
- 74% (Target 68%)
- FG:
- 1.040 (Target 1.024)
- Apparent Attenuation:
- 61% (Target 76%)
- ABV:
- 9.2% (Target 11.3%)
- 5/30/21 - Built a yeast started using 100g of DME and 1 litre of water. Added about 1 cup of yeast slurry from a previous batch
- 5/31/21 - Brewday - 11 AM to 6 PM - Including setup and cleanup
- Heated 8 gal of spring water to 180 F
- Milled my grain. Mixed in CaCl and Corn
- Moved 6 gal of strike water to the mash tun and cycled the RIMS until the system settled at 160 F
- Stopped the RIMS and added the grain - stirred in well to eliminate dough balls. Added another gal of water after stirring in the grain to reduce the mash thickness a bit
- Let the mash sit for 10 min prior to starting the RIMS cycle
- Cycled the RIMS for 60 min at 150 F
- Heated 11 gal of sparge water to 175 F
- Added CaCl and Gypsum to the boil kettle
- Did a fly sparge until 9 gal had been collected. Started heating the kettle after collecting 3 gal and had it at a boil shortly after the end of the sparge. Started the 3 hr boil
- Filled the mash tun with a second batch sparge. Let this sit for 30 min. Then slowly drained this into the kettle. Was about 2 hrs left in the boil at this point - I filled until we had 10 gal in the boil kettle.
- With 2 hrs left I added the bittering hops
- Added the 90 min hops
- I cooked up a batch of Invert #1. I used Terbinado sugar for this (along with 2 cups of water and 0.5 tsp of citric acid. It is a bit darker than normal invert #1 but shouldn't darken the beer too much.
- Added 60 min hops
- Added 30 min hops
- Added invert with 20 min left
- Added Irish Moss at 15 min
- With 5 min left I added the wort chiller to sanitize
- Chilled down to about 75 F (which was about as cold as the tap water)
- Drained into my fermentation bucket. Pitched the yeast as I drained
- Collected about 5.75 gal and gravity is about 1.122 - way overshot my target. I'm going to add some water to get down to the desired OG (addition of about half a gal)
- I'm going to let this start over night without temperature control
- 6/1/21 - Fermentation is underway this afternoon
- 6/2/21 - I've left this without temperature control and also without an airlock. Fermentation is producing a very estery yeast aroma
- 8/1/21:
- Checked the gravity of the beer - it is 1.040.
- It is a reddish gold in color. It is a bit sweet and has pretty bold ester flavor. Malt and hop flavors are prominent as well. Tastes nice
- Transferred it to a glass carboy for aging
- Added 2 sticks of brandy soaked oak
- Added the dry hops as well
- 12/18/21 - Bottled today with 4 oz of priming sugar and a rehydrated pack of Red Star Premier Cuvee wine yeast. The beer is malty and slightly fruity with a bit of brandy character. Measured the gravity as 1.040. Collected 5.5 gal of beer which netted me 54 12 oz bottles
- 3/6/22 - Tasting Notes - Bold flavors and a lot of different elements to pick out with this beer. Quite sweet and pretty boozy. I like the strong hop presence of this beer and the bitterness - the balance is somewhat to sweetness but the hops provide enough of a counter to make this a beer you feel like drinking rather than sipping.
- 5/28/22 - Tasting Notes (2022):
- Tasting Notes (39 of 50):
- Aroma (7 of 12): Fruity with a sweet malty aroma. Maybe a bit wine like. Got a fair amount of alcohol on the nose
- Appearance (3 of 3): Reddish gold in color. Pours with a 1 finger head that fairly quickly fades down to nothing. Very clear.
- Flavor (16 of 20): Sweet bread malt and caramel up front. This is followed by a nice bit of fruity ester character. The finish has a bit of bitter kick that provides some balance to go along with the sweet malty character. There is a bit of alcohol in the flavor as well but it's not harsh at all. I don't think I'm getting any hop flavor in this one.
- Mouthfeel (5 of 5): Medium-full bodied and fairly sweet. Drinks very smoothly. Has a bit of alcohol warming.
- Overall (8 of 10): A boldly flavored and fairly sweet Barleywine. Has a fairly simple malt profile and a restrained fruity character so not the most complex beer. I do think it's delicious and very drinkable
- 5/28/23 - Tasting Notes (2023):
- Tasting Notes (38 of 50):
- Aroma (7 of 12): Fruity aroma is prominent - musty and overripe dark fruit. Has a wine-like character
- Appearance (2 of 3): Golden and a little cloudy. Pours with a 1 finger head that lingers around for quite a bit
- Flavor (17 of 20): Fruity up front with a bold dark caramel malt character. Also has a chocolate like flavor. There is a bit of grassy and herbal hop flavor in there as well. Fairly firm hop bitterness is balanced by a fairly sweet finish. A bit of booze but it's well hidden
- Mouthfeel (4 of 5): Full bodied and a bit sticky on the palate. Has a slight astringency and noticeable warming effect
- Overall (8 of 10): Really nice bold flavors in this one along with a high level of complexity. I like the bitterness and the balance it brings. Makes it easy to drink for as sweet as it is.
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