Obelisk Black Barleywine - Beer Recipe - Brewer's Friend

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Obelisk Black Barleywine

413 calories 47.3 g 12 oz
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Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Post Boil Gravity: 1.122 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 413 calories (Per 12oz)
Carbs: 47.3 g (Per 12oz)
URL: https://beerandbrewing.com/recipe-obelisk-black-barleywine/?utm_source=drip&utm_medium=email&utm_campaign=CBB+04.25.23+EDIT+%28Roberts+PolyPro+04.2023%29&utm_content=Recipe%3A+Obelisk+Black+Barleywine
Created: Monday May 29th 2023
1.122
1.038
11.1%
30.2
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Weyermann - Munich Type I3 lb Munich Type I 38 6 13.4%
9.80 lb United Kingdom - Maris Otter Pale9.8 lb Maris Otter Pale 38 3.75 43.8%
1.40 lb Simpsons - DRC1.4 lb DRC 34.7 115 6.3%
1.40 lb Weyermann - Caramunich Type 21.4 lb Caramunich Type 2 34 45 6.3%
1.40 lb Weyermann - Carafa III1.4 lb Carafa III 32 525 6.3%
6 oz Bairds - Pale Chocolate6 oz Pale Chocolate 33 207 1.7%
5 lb Briess - DME Munich5 lb DME Munich 45 8 22.3%
22.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Motueka0.8 oz Motueka Hops Pellet 7 Boil 300 min 13.28 25%
0.80 oz Motueka0.8 oz Motueka Hops Pellet 7 Boil 30 min 9.28 25%
1.60 oz Motueka1.6 oz Motueka Hops Pellet 7 Whirlpool 30 min 7.63 50%
3.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
3 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.52 26.1  
Mash volume with grains 7.91 31.6  
Grain absorption losses -2.17 -8.7  
Remaining sparge water volume (equipment estimates 2.65 g | 10.6 qt) 2.53 10.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume (equipment estimates 7.12 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.56 g | 22.2 qt) 5.8 23.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.74 g | 23 qt) 5.5 22  
Total: 9.05 36.2
Equipment Profile Used: System Default
 
Notes

Mill the grains and mash at 154°F (68°C) for 60 minutes.

Sparge and top up as necessary to get about 9 gallons (34 liters) of wort, depending on your kettle size and evaporation rate. As necessary, stir in DME to help hit your target pre-boil gravity (about 1.114). Boil for 300 minutes (5 hours), adding hops and yeast nutrient according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add the whirlpool hops, and allow 20 minutes to steep and settle.

Chill the wort to about 64°F (18°C), aerate the wort thoroughly, and pitch plenty of healthy yeast. Ferment at 65°F (18°C) and aerate again on Day 2. Toward the end of fermentation, allow the temperature to rise to 70°F (21°C) for a diacetyl rest and more complete attenuation. Once fermentation is complete and the gravity has stabilized, rack to a small-format whiskey/bourbon barrel or a secondary fermentor with bourbon-soaked oak cubes, spirals, or chips.

Rest for several months and taste occasionally. When ready, crash to 32°F (0°C), keg or bottle, and carbonate to 2.45 volumes of CO2.

BREWER’S NOTES
Water: For the water profile and salts, shoot for a 5.2 mash pH. Depending on your water, you can add a small amount of gypsum and calcium chloride.
Hops: You can sub in other hops, but Motueka provides a nice complexity to this beer when aged. Just shoot for enough bitterness to back up the sweetness, without becoming an imperial American black ale.
Drink Sooner: This recipe has a lot of flexibility. It is intended for extended aging, so if you plan to drink it fresh or want a lighter-bodied beer, here are some suggestions:

Sub in Golden Promise or more Maris Otter for the Munich.
Cut back on the gravities if you want a drier beer or a barleywine that’s ready to drink sooner. Keep in mind that you still want a substantial finishing gravity and full body to this beer.
The long boil provides a lot of complexity and mouthfeel to the finished beer. If your evaporation rate is too high for 5 hours, cut it shorter—but I wouldn’t go below 3 hours.

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  • Last Updated: 2023-05-29 21:12 UTC