100 (2022)

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7/20/2022
brew day yesterday. had the shop crush the grain. did about 75 or 80% of the grain bill in the GF just eyeballed kept adding grain and water until it was full and still seemed relatively liquidy. did the rest in the igloo.

once i collected the wort i was at 1065 and 8 gallons - about correct gravity and under volume by a gallon. i skipped sparge and went ahead with the plan and boiled 3 hours and hopped accordingly, i had to go do other stuff, probably couldve adjusted the boil time down to maybe 2 hours. at the end of the boil the gravity was near 1.120 and maybe 4.5 gallons so i added about a gallon of cold water, which may have been too much, my final OG might be more like 1.098 but i have almost exactly 5 gallons.

had some issues with chiller so i had to use immersion chiller to get to 100, then transferred and moved to chest freezer to get to 92, then went ahead and knocked out to fermenter with awaiting yeast cake. it was down to 68 within an hour.



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7/19/2022
going with this base grain bill and will be racking on top of london 3 yeast cake. still need to figure out hops. maybe ekg or fuggles later on but basically millenium for bittering. will use tap water, mash during work (maybe want to do like 30% of the mash in the igloo?) then sparge and start boiling 530 - 830. should be able to handle 9 or so gallons to start with. be prepared to add dme if (when) OG is light. having brew shop mill for me this timefor convenience and also to see if my poor efficiency might have been from my mill.

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7/12/2022
considering brewing the bw again but with 2row for simplicity smh. i think i can make it work with 2 row and just do an american/english hybrid, using american malt and english hop and yeast...?

are the hops too low on this recipe? if using maris otter, is 90% too much (flavor?) consider adding some wheat or carapils for head.

two good sources

• https://homebrewacademy.com/english-barleywine-recipe/
  
• https://beerandbrewing.com/make-your-best-english-barleywine/
  
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  5/25/2022
  thinking about brewing this soon. given what we've learned brewing FILDI (43% eff) and Mona Lisa (50-55% eff) we better modify this one for 50%.
  
  this may be a good one to brew with cokerbrau especially so we can split a maris otter sack. adjusting recipe for my road setup but also we could brew it here in same manner we did for FILDI. i think just two mash tun (g40 and one cooler)
  
  i think if we use dry yeast packs we can just use one pack and a 2L starter per 5 gallons.
  
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  12/7/2021
  Gonna give this one another try in the G40. hoping 60% eff but overshooting grainbill to give some wiggle room. be ready with DME at flameout if OG is low.
  
• going to actually use english base malt this time
  
• going to make yeast starter from packs this time to avoid over attenuation.
  
• going to run straight tap water again.
  
• going to boil 3 hours. should get better boil in G40 than induction plate
  
• switching to london 3 which has lower attenuation than 1056
  
• yeast - need 1 packs of rva 132 plus 3 or 4 L starter
  
  TODO :
  
• figure out if this will fit in the G40
  ** manual says it holds 29 lb grain so should be good, i assume that is for 1/1 mash thickness?
  
• thinking about getting a sack of maris otter and use the rest on the imp stout.
  
• possibly use yeast cake from holiday ale? would have to save it for a week or two....
  
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  12072020
  updating recipe. Notebook has 1080 wo extract that is 51% eff. Plus the extract gives 1102. Notebook has FG at 1010 (crazy!) Making this 90% attenuation and 12% abv. I almost dont believe that. (update : brewersfriend says 1056 average attenuation is indeed 90%). Tasting a bottle today, it is strong, but fruity off flavors, a faint tartness. Too dry and thin. Want malty sweet. Next time, pay attention to ph, water profile. Maybe buy yeast packs and starters to get target yeast population instead of reusing since that seems to over attenuate. This way we might get to a higher final gravity. Could consider kviek to save time/money. Also maybe finally spring for british malt and hops and yeast?
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  6/19/2020 :
  kegged a couple days ago. final gravity is 1.010 i believe. need to check notebook, which also has the OG. needs resolving....(just leaving these incomplete notes now in case i never come back to it)
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  5/21/2020 :
  came out with really low efficiency so THIS thread is using the extract. the previous thread without extract is here : https://www.brewersfriend.com/homebrew/recipe/view/870147/100-v2-
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  5/14/2020 :
  brew day. Changing warrior to millennium. Changing pre boil volume from 6.5 to 6. Post boil 4.5. Batch 4.
  
  Ended up with slightly more than 4. Brewed this on induction plate so possibly wasnt the most rigorous but it was decent. Was boiling wort as i was pulling it / during the sparge.
  
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  5/12/2020 : okay unfortunately i am ready to brew this beer as soon as tomorrow evening but did not really stick to my initial desires - this brew is going to be 2row and 1056. i really want to do it the british way but not in the cards this time. (stupid me, bad planning...there is a sidenote here that i brewed something with london yeast earlier this year in plans to branch into barleywine, but the yeast was tainted or something else happened delaying the barleywine). alas this brew will be pitched directly on to a blonde ale yeast cake. i may take out a couple scoops of the cake prior to save for something else.
  
  what i want to know right now is :
  
• is this 1.25 lb of 60 going to do much? (i guess its too late to do anything else, besides add other random crystal laying around)
  
• need to confirm / dial in mash temp
  
• probably going to want to drop efficiency a couple points, maybe to 65, just in case. tbh 70 is the absolute highest of the high that i sometimes dont even reach on sessions.
  
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  Update 12/19/2019: I'm changing this recipe a bit to try for better barleywine body and flavors. using british malt and doubling the crystal. will continue on with the american hops and london yeast.
  
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  update 8/19/19 :
  Last one came out kind of thin. This time going to bump boil time up to 120 minutes. CONSIDER USING MARIS OTTER. Everywhere says to mash at 150; first batch notes say 155 but this time will make sure to try to hit 155. NEED TO RESOLVE WHAT TO DO ABOUT MASH THICKNESS. Changing recipe to 4 gallons to try to not use any DME. Lowering IBU less than 50.
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  update 1/3/19 : originally i was thinking english but i just copied my existing recipe into this one and modified it to match this american style recipe old foghorn from anchor :
  https://www.homebrewersassociation.org/homebrew-recipe/anchor-brewing-old-foghorn/
  
  the fwh seems to add a lot more ibu than the original recipe. could change the util % but im not sure what it means even after reading the blog on this site. 70 something still isnt too high, it wil be harsh / hot for a while tho
  
  this has a ton more hops than the original it really is americanized, could consider using us05....
  
  to carbonate, you could :
  a) primary 2-3 weeks, secondary 1-6 months (some people add champaigne yeast here), bottle condition 3-9 weeks (some people add champagne yeast here too)
  b) primary 2-3 weeks, bottle with no additional yeast, age/condition for 6 months..
  
  https://www.homebrewtalk.com/forum/threads/bottle-conditioning-barleywine.165607/
  
  think about doing a partigyle 2nd brew
  https://byo.com/mead/item/1963-parti-gyle-brewing-techniques
  
  would like to age at least one gallon on bourbon and oak...