100 (2020)

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. Tasting a bottle today, it is strong, but fruity off flavors. 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...