Bayou Beer

All about beer brewing and drinking in South Louisiana.

American Porter

March 24th, 2016

Given that I’ve been brewing a bunch of American ales and didn’t have a bunch of luck with the American stout I’m going to try an American porter. Much simpler recipe formulation this time with caution to ensure it’s slightly roasty yet not abrasive.

Update 3/25/2016

Brew day went really well. Original gravity was about right on. On these last couple of American beers I’ve done 30 minute mash and 30 minute boil Combine that with this JaDeD Hydra chiller which takes 5 gallons down to pitching in less than 10 minutes and I’m done brewing from opening the door to closing in about 2 hours 15 minutes. Brew day is no longer a 4 hour event! The wife certainly appreciates that as weekend hours are at a premium. The beer smells and tastes very nice. Pitched it on top of the yeast cake from the Amber which I transferred in to kegs today also.

Update 4/23/2016

I quite enjoy this beer. It has a little bit of a bite on the end but all in all it’s very nice and has been a go-to beer for me over the past two weeks.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	35.9 IBUs	32.0 SRM	1.057	1.015	5.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Porter	20 A	1.05 - 1.07	1.012 - 1.018	25 - 50	22 - 40	2.3 - 2.9	4.8 - 6.5 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	10 lbs	76.92
Caramel/Crystal Malt - 40L	1 lbs	7.69
Munich (BestMälz)	1 lbs	7.69
Black (Patent) Malt	8 oz	3.85
Carafa II	8 oz	3.85

Hops

Name	Amount	Time	Use	Form	Alpha %
Columbus/Tomahawk/Zeus (CTZ)	0.75 oz	25 min	Boil	Pellet	15.5
Amarillo	1 oz	10 min	Boil	Pellet	9.2
Amarillo	1 oz	0 min	Aroma	Pellet	9.2

Miscs

Name	Amount	Time	Use	Type
Calcium Chloride	8.00 g	60 min	Mash	Water Agent
Lactic Acid	8.00 ml	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Safale American (US-05)	DCL/Fermentis	77%	59°F - 75°F

Mash

Step	Temperature	Time
Mash In	156°F	60 min

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Guardians of the Galaxy Amber

March 20th, 2016

So Deadpool Stout came out sucking pretty bad. It’s muddled, it’s astringent and it’s a little offensive.(sort of like Deadpool I guess) So serving it for Zapp’s has been deemed a bad idea. I’m going to age it a couple of months and see if it straightens out to drinkable. But I still have to go to Zapp’s in two weeks and have been craving an Amber. So I’m brewing a version of Jamil’s amber.

Brew day 3/22/2016
Brew day went extremely well. 30 minute mashing, 30 minute boil and this new Hydra chiller from JaDeD brewing took 10 gallons down to pitching temperature in 15 minutes which is excellent given the relatively warm ground water here. Completely blew away what I thought was sold as a 10 gallon chiller I purchased for $100 a couple of years ago. It’s certainly work the money.

From start to closing the garage doors took me 3 hours which is a new record for me. Pitched the yeast right then and there and had a healthy fermentation going this morning when I peeked in the chamber. Original gravity was high at 1.070. I did a last minute change in additions changing the 1 ounce additions for finishing hops to .75 ounce to avoid over-hopping. This beer will be extremely tasty.

Update 4/23/2016
A good beer no doubt but not something I’ve been able to drink a bunch of. If I brew another amber it’ll be less caramel.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
11 gal	30 min	35.2 IBUs	16.2 SRM	1.051	1.010	5.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Amber Ale	6 B	1.045 - 1.056	1.01 - 1.015	20 - 40	11 - 18	2.3 - 2.8	4.5 - 5.7 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	18 lbs	74.23
Caramel/Crystal Malt - 40L	2 lbs	8.25
Munich Malt	2 lbs	8.25
Caramel/Crystal Malt -120L	1 lbs	4.12
Victory Malt	1 lbs	4.12
Carafa I	4 oz	1.03

Hops

Name	Amount	Time	Use	Form	Alpha %
Columbus/Tomahawk/Zeus (CTZ)	1 oz	30 min	Boil	Pellet	15.5
Centennial	1 oz	10 min	Boil	Pellet	10
Galaxy	1 oz	10 min	Boil	Pellet	14
Centennial	1 oz	0 min	Boil	Pellet	10
Galaxy	1 oz	0 min	Boil	Pellet	14

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	10.00 ml	60 min	Mash	Water Agent
Calcium Chloride	5.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Safale American (US-05)	DCL/Fermentis	77%	59°F - 75°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

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Hippidy Hoppidy – American Pale Ale

February 28th, 2016

My wife and I are brewing this real nice American pale ale for Zapp’s beerfest. Also going to bottle about a 12 pack for competitions over the next 3 months. A slightly lighter version won a lot of praise last year at Zapp’s and in competitions so I’m optimistic. Adding Mosaic to it and probably nudging the dry hop up more than what’s below. The Hippidy Hoppidy name is something Michelle cooked up because she didn’t want me naming her beer Hopasaurus Sex again.

Brew day on 2/28 went fine. The OG came in around 1.06 which I was happy to see. I didn’t have enough pilsner on hand and had to use all my DME to bump it up. The math was fuzzy with the volumes but it came out at an acceptable gravity.

Update 3/8/2016

Final gravity came in around 1.09 which is pretty much on target. It basically tastes like hop water. Which means the hop heads should love it.

Update 3/16/2016

Beer is carbonated and tastes fantastic. Probably the best IPA / Pale ale I’ve ever made. In the past I had a lingering astringency that even in my best examples came through and left lingering doubts over the quality of my pale ales. This one did not display that. The only notable change I made was switching off the Magnum I’d been using and it was my primary suspect. So I’ll rebrew again with a different bittering hop and see if the results hold true. Have to fine with gelatin so we can double transfer for Zapps to avoid stirred up sediment embarrassment.

Update 4/26/2016

We ended up bringing some of this beer home from Zapp’s and I’ve had a pint or two here or there for the past few weeks. over the weekend right before it kicked it was remarkably smooth yet very hoppy. Going to brew this again very soon. I think my taste buds don’t jive with the conventional wisdom that the freshest possible IPAs are the best. Or perhaps when they say brewery fresh it means something different than home brewery fresh. Perhaps professionally brewed IPAs take several weeks to a month before they are even available brewery fresh? All I know is I have preferred my American pale style ales at about 3-5 weeks after putting it in a keg.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	90 min	41.4 IBUs	8.0 SRM	1.060	1.013	6.2 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Pale Ale	10 A	1.045 - 1.06	1.01 - 1.015	30 - 45	5 - 14	2.3 - 2.8	4.5 - 6.2 %

Fermentables

Name	Amount	%
Munich Malt	4 lbs	38.1
Pilsner (2 Row) Ger	4 lbs	38.1
Cara-Pils/Dextrine	8 oz	4.76
Caramel/Crystal Malt - 40L	4 oz	2.38
Light Dry Extract	1.75 lbs	16.67

Hops

Name	Amount	Time	Use	Form	Alpha %
Columbus (Tomahawk)	1 oz	30 min	Boil	Pellet	16
Centennial	1 oz	1 min	Boil	Pellet	10
Citra	1 oz	1 min	Boil	Pellet	12
Centennial	1 oz	0 min	Aroma	Pellet	10
Citra	1 oz	0 min	Aroma	Pellet	12
Mosaic (HBC 369)	1 oz	0 min	Dry Hop	Pellet	12.3
Simcoe	1 oz	0 min	Dry Hop	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	6.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	6.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Safale American (US-05)	DCL/Fermentis	77%	59°F - 75°F

Mash

Step	Temperature	Time
Mash In	152°F	60 min

Notes

Didn't have as much pilsner on hand as I thought I did. Luckily I had pilsner DME at the houes. Original plan was to use Magnum for bitter but ran out so used Columbus instead.

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Deadpool American Stout

February 28th, 2016

Naming this beer after the movie because it’s extremely abrasive. I brewed 10 gallons of this monster for a couple of reasons. First the various homebrew competitions within Louisiana that are for whatever reason all picking up the American Stout category. Second I had to have an interesting beer for Zapp’s beerfest and this is it. This recipe is based off of a baseline American Stout recipe I got from a great homebrewer from Lafayette by the name of Jim C. I mashed it up with a list of recipes I read in a BYO article from Jamil Z and voila. We’ll see if it’s great later on.

The brew day went great on 2/27/2016. No problems or anything. I’m really curious about this beer since I don’t have experience sending it to competitions. I imagine judges will like beers with more body/mouthfeel than the guidelines lead on because that’s what appears to be the beers that club members bring to meetings or appreciate themselves. I guess we’ll see.

Not really sure where the BeerXML plugin is getting the actual OG but mine was actually 1.066 so it came in high. I did adjust up some from the original plan at 1.061 because Merica.

Update 3/8/2016

This thing finished at about 1.019 and has a really nice taste and feel to it. Look forward to having it cold and carbonated.

Update 3/24/2016

I thought this beer would soften more than it did with a few weeks. It’s quite harsh and the hops clash with the dryness from the roasted malts. I think I probably threw too much in this beer for a first run at a style I’m unfamiliar with. Hopefully it’ll improve with another month but It’s certainly not a pleasing beer by the pint.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
12 gal	60 min	71.7 IBUs	40.4 SRM	1.066	1.017	6.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Stout	20 B	1.05 - 1.075	1.01 - 1.022	35 - 75	30 - 40	2.4 - 3	5 - 7 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	16 lbs	47.41
Munich Malt	7 lbs	20.74
Oats, Flaked	3 lbs	8.89
Cara-Pils/Dextrine	2 lbs	5.93
Aromatic Malt	1 lbs	2.96
Caramel/Crystal Malt - 40L	1 lbs	2.96
Chocolate (Briess)	1 lbs	2.96
Black Barley (Stout)	12 oz	2.22
Caramel/Crystal Malt - 80L	8 oz	1.48
Chocolate Wheat (Weyermann)	8 oz	1.48
Roasted Barley	8 oz	1.48
Wheat, Roasted	8 oz	1.48

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	2.5 oz	60 min	Boil	Pellet	14
Centennial	1.5 oz	60 min	Boil	Pellet	11
Mosaic (HBC 369)	1.5 oz	60 min	Boil	Pellet	12.3
Centennial	1.5 oz	10 min	Boil	Pellet	11
Mosaic (HBC 369)	1.5 oz	10 min	Boil	Pellet	12.3
Centennial	1 oz	1 min	Boil	Pellet	11
Mosaic (HBC 369)	1 oz	1 min	Boil	Pellet	12.3

Yeast

Name	Lab	Attenuation	Temperature
Safale American (US-05)	DCL/Fermentis	77%	59°F - 75°F

Mash

Step	Temperature	Time
Mash In	155°F	60 min

Notes

The centennial was actually 50/50 centennial and mosaic hops. Just mixed 4 ounces with 4 ounces and used that. Since I didn't have mosaic in beersmith at the time.

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Doppelbock 2016 Edition

February 12th, 2016

Probably the final beer in my annual German series will be a very nice doppelbock. This is a re-brew of a beer that’s come out extremely well in the past. I’m really looking forward to fermenting it with two different yeasts. The 2015 edition of this beer got great marks at a few competitions but didn’t place. My thoughts on it were that it wasn’t quite aromatic enough in it’s malt profile. . So I’ll be adding some melanoidin malt to try and bump that up a little.

Update 2/15/2016

Brew day was a pain in the ass. Lots of wind made it hard to get to a boil. I’m going to have to invest in building a wind guard to fit on these keggles for 10 gallon batches. Gravity readings early made it seem as if I’d be high on gravity but ended up being around 1.074. So somewhat low for some reason but it tasted great and should be a fine beer. Pitching the yeast 24 hours later after it cools down to 50F.

Update 2/18/2016

Fermenting like crazy for the first couple of days. Still going now. Made a mess in the bottle of the chest freezer. Very thick smell of yeast character in there compared to the previous two beers on the yeast.

Update 2/28/2016
Final gravity on the 833 version was around 1.013 for an 8% alcohol beer. Final gravity on the 830 version was 1.016 for a 7.5% alcohol beer. Both taste like young doppelbock with my preference being towards the 833 version. The both need about 6 months to mature. I’ll carbonate these two, bottle them and put them in the closet until the end of 2016.

Update 1/30/2017
This beer was over-carbonated so it’s been hard to enjoy. I tend to believe this beer will behave similar to my previous years doppelbock and need another year to be worth drinking. Although I’ll have to let every beer rest before actually enjoying it. Or employ some strategy to reduce carbonation.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	22.0 IBUs	20.8 SRM	1.081	1.022	7.9 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
doppelbock	5 C	1.072 - 1.112	1.016 - 1.024	16 - 26	6 - 25	2.3 - 2.6	7 - 10 %

Fermentables

Name	Amount	%
Munich Malt	12 lbs	61.54
Pilsner (2 Row) Ger	5 lbs	25.64
Caramunich Malt	2 lbs	10.26
Melanoiden Malt	4 oz	1.28
Special B Malt	4 oz	1.28

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	1 oz	20 min	Boil	Pellet	14
Hallertauer Mittelfrueh	0.25 oz	0 min	Aroma	Pellet	4

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	8.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	4.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Bohemian Lager (2124)	Wyeast Labs	71%	48°F - 58°F

Mash

Step	Temperature	Time
Mash In	152°F	60 min

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Schwarzbier American Monchshof

January 31st, 2016

So continuing on my German beer series as I work my way through this sack of Weyermann pilsner malt I purhcased. Reusing my WLP833 and WLP830 yeast cakes from the German pilsner on this rather bold Schwarzbier recipe. Schwarzbier is one of my most nostalgic brewing beers as it was one of the first I brewed and shared at a festival. Most Americans have never had it and are shocked by the dark beer with the smooth character. This one should be a rather agressive cousin of Monchshof which is probably the most popular version of the style you’ll find in the United States today.

The brew day went well with the exception of gravity coming in a little high at 1.054. Did have some pump trouble which led to some higher than expected mash temperatures temporarily which could be the primary cause for this high gravity. It’ll probably have a higher finishing gravity as well but should taste perfectly fine. If it finishes as dry as originally expected I’ll worry it’ll be a little warm on alcohol.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	90 min	26.9 IBUs	25.5 SRM	1.054	1.012	5.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Schwarzbier	8 B	1.046 - 1.052	1.01 - 1.016	20 - 30	17 - 30	2.5 - 3	4.4 - 5.4 %

Fermentables

Name	Amount	%
Munich I (Weyermann)	6 lbs	45.96
Pilsner (Weyermann)	6 lbs	45.96
Carafa II (Weyermann)	4 oz	1.91
Carafa III	4 oz	1.91
Caramel Malt - 60L (Briess)	4 oz	1.91
Chocolate (Briess)	2.88 oz	1.38
Pale Chocolate Malt	2 oz	0.96

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	0.6 oz	60 min	Boil	Pellet	14
Hersbrucker	0.25 oz	10 min	Boil	Pellet	2.8
Hersbrucker	0.5 oz	1 min	Boil	Pellet	2.8

Mash

Step	Temperature	Time
Mash In	150°F	75 min

Notes

the crystal will end up being caracrystal from Briess. 55L

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German Pilsner

January 17th, 2016

I always love brewing lagers when it’s cold. Living in South Louisiana it just seems easier to manage lager fermentation when it’s cold and the beer will be ready in time to start the Summer. So…given that some of the 2016 Bayou State Circuit homebrew competitions are sporting German Pilsner I went with that one. I decided to do 10 gallons and vary the yeast. One will be the bock strain of WLP833 while the other will be WLP830 or simply “German Lager Yeast”. I chose to go with straight Magnum because in the past when brewing this sort of beer I got comments concerning the beer being too hoppy. I suspect this is due to judges being used to trying pilsners which were not fresh from shipping across the ocean. We’ll see! The grain bill was simply Weyermann Pilsner malt which is supposed to be great for this.

The brew day went fine although the gravity was coming in a little high so I adjusted with tap water. Pitched the yeast in the very yellow wort. Fermenting at about 50F. Hopefully it comes out great because the wort tasted very nice.

Following this I’ll be using the yeast for schwarzbier and finally doppelbock.

Update 2/6/2016
The WLP830 version ended up being the best pilsner I’ve ever brewed. Professional quality clear, crisp, refreshing and drinkable by the liter. Very delicate with a fine head. The WLP833 is also better than any other pilsner I’ve ever brewed before but just a tad less clear and not quite as spot on for pilsner as the WLP830. So next time I brew this beer it’ll be the WLP830 along with some other like WLP838 Southern German Lager for example.

Update 4/7/2016
So much to my disappointment this beer didn’t place with comments being it needed more bitterness. Scoring was 37 on the points scale which is a win and still the only 30+ pilsner score I ever received so I’m happy about that. Point of this update is next time add more hopping. Possibly a small late hop addition.(although topping up 10% with water probably dropped bitterness some also) It was also commented that the carbonation should’ve been higher for a pilsner. Perhaps that contributed to the lower perceived bitterness. Carbonation will be the next issue I tackle since my beer comes out the kegs perfectly carbonated by transferring via the beer gun appears to lose some of that. So this beer only needs a very minor recipe tweak and I need to tune my carbonation to bottling process.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
12 gal	90 min	35.6 IBUs	3.9 SRM	1.049	1.010	5.1 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
German Pils	5 D	1.044 - 1.05	1.008 - 1.013	22 - 40	2 - 5	2.5 - 3.2	4.4 - 5.2 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	25 lbs	100

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	2 oz	45 min	Boil	Pellet	12

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	8.00 ml	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
German Bock Lager (WLP833)	White Labs	73%	48°F - 55°F
German Lager (WLP830)	White Labs	77%	50°F - 55°F

Mash

Step	Temperature	Time
Mash In	148°F	75 min

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Thomas Hardy Ale Clone

January 5th, 2016

As part of an ongoing barrel project I’m brewing 5 gallons of Thomas Hardy ale. It’s a beer that’s been brewed professionally over the years and was originally brewed in honor of English writer Thomas Hardy. A giant barleywine that was one hell of a brew day let me tell you. It came out fine though and should be one gnarly monster of a beer especially after aging in a whiskey barrel.

I also ran a second runnings beer which I hopped with 2 ounces of EKG for 30 minutes and 1/4 ounce at flameout. With the help of DME it ended up in teh 1.072 range. So two giant beers on one brew day ain’t bad. That one won’t go in a barrel. It’ll just be a super ESB / mini-barleywine.

Update 1/9/2016
The big beer has finished fermentation at about 1.019 while the smaller beer has finished quite dry around 1.013. Both taste exactly like you’d expect young barleywine to taste; quite raw. They’ll be going in the barrel this weekend.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6.5 gal	180 min	61.9 IBUs	13.3 SRM	1.111	1.023	11.8 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
English Barleywine	19 B	1.08 - 1.12	1.018 - 1.03	35 - 70	8 - 22	1.6 - 2.5	8 - 12 %

Fermentables

Name	Amount	%
Pale Malt, Maris Otter	18.5 lbs	59.2
Lager Malt	5 lbs	16
Wheat, Flaked	3 lbs	9.6
Caramel/Crystal Malt - 80L	1 lbs	3.2
Munich 20L (Briess)	8 oz	1.6
Extra Light Dry Extract	3.25 lbs	10.4

Hops

Name	Amount	Time	Use	Form	Alpha %
Goldings, East Kent	4 oz	90 min	Boil	Pellet	6
Styrian Goldings	1.5 oz	30 min	Boil	Pellet	5.4

Yeast

Name	Lab	Attenuation	Temperature
Nottingham (-)	Danstar	75%	57°F - 70°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

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American Pale Ale With Challenger

January 2nd, 2016

So I have some challenger I’ve been needing to use and I’m running out of my American hop stockpile I’ve been working on for the past year. Before I can justify ordering a giant round of wholesale hops I need to burn through it. So try some things out. How about Simcoe and Challenger? We’ll see how it comes out. Going to try a little more crystal than I typically use because I’ve read that Challenger can be a little sharp. Simcoe can also be a bit aggressive to me so I think more sweetness won’t hurt. The brew day went well with the gravity being more like 1.048.

2/4/2016 Update
This beer ended up being ok at best. Ironically the BeerXML plugin for my site won’t show the recipe for some unknown reason. Probably because the plugin knows that the beer wasn’t great. The hop flavor and aroma just isn’t smooth. It’s pretty harsh and the bitter probably isn’t very pleasant either.(I have to speculate due to being mostly bitter insensitive) I drink it but don’t love it. May dump it if I run out of kegerator space soon. Currently have 5 full, 2 in the works and want to brew some more. So something has to go!

Twelve Dazed Version Two

October 9th, 2015

The original brew of Twelve Dazed was extremely boozy. It hasn’t done well in competitions and I think that’s why. So this version is tweaked some in leaving out the sucrose and it’s much better this way. At the time of writing this I have 5 gallons on tap and it’s quite nice. Very toasty, bready, cocoa and chocolate from a malt standpoint. Very spicy, lemony and black currant like from a hop perspective. We brewed this beer as a barrel experiment so the other 5 gallons is in a LA1 whiskey barrel at a fellow brewers house. Really looking forward to getting that one carbed up.

Update 2/4/2016
This version is amazing. The barrel and non-barrel versions are both incredibly complex and savory beers. This beer is ideal for a whiskey barrel and it really melds together well. I bottled it up, taped it up and put most of it in a safe corner of the house until around Christmas.

Update 5/28/2017

Drinking this beer watching the LSU game in the SEC championship for baseball. Whoa it is incredible. Deep, complex and savory. Dark fruits, deep caramels, treacle, almost licorice hiding in there. Very Very smooth. Dark, rich pastery type maltiness in there. Like those blueberry pasteries that have the rich jelly in them. The beer is wonderful. I feel I did myself a disservice my drinking so much of it earlier in it’s life. It’s been at least six months since I last tried it and it wasn’t this wonderful. Will brew again and hide for a couple of years before passing out to friends, competitions and enjoying.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
11 gal	120 min	58.2 IBUs	18.1 SRM	1.104	1.030	9.9 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
English Barleywine	19 B	1.08 - 1.12	1.018 - 1.03	35 - 70	8 - 22	1.6 - 2.5	8 - 12 %

Fermentables

Name	Amount	%
Pale Malt, Maris Otter	23 lbs	51.11
Melanoiden Malt	4 lbs	8.89
Rye, Flaked	4 lbs	8.89
Vienna Malt	4 lbs	8.89
Caramel/Crystal Malt - 80L	2 lbs	4.44
Victory Malt	2 lbs	4.44
Caramel/Crystal Malt - 60L	1 lbs	2.22
Extra Light Dry Extract	5 lbs	11.11

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	3.5 oz	60 min	Boil	Pellet	12
Bramling Cross	2 oz	30 min	Boil	Pellet	6
Bramling Cross	2 oz	0 min	Aroma	Pellet	6

Yeast

Name	Lab	Attenuation	Temperature
Scottish Ale (1728)	Wyeast Labs	71%	55°F - 75°F

Mash

Step	Temperature	Time
Mash In	145°F	75 min
Mashout	170°F	40 min

Notes

Used a Scottish Export as a giant yeast starter. Split the cake between the two fermenters.

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