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- Wooly Bugger Barleywine
English Barleywine – All Grain GONE
Brew Date:
January 7, 2008
Statistics
Reading 1:
1.020 5.1° P at 16 days
Reading 2:
1.016 4.1° P at 6 days
Attenuation:
82.1% Apparent – 67.2% Real
General Info
A barleywine recipe I found online that I amped up with 4lbs extra Maris Otter and 3lbs light malt extract. Per recipe the OG should have been 1.076...after my adjustments it was 1.096. Bigger is better!
FG= 1.016 which works out to about 10.7% ABV
Comments
After racking it to secondary it tasted hoppy and hot...plan to celler til Christmas '08.
Been reading about BW's and may have to try it after 3-4months. If it's still hot it will continue to cellar...
Itching to enter it into some of these Spring Competitions...:)
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Info:
Premium base malt for any beer. Good for pale ales.
Info:
Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.
Info:
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
Info:
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
Extract
| Amount |
Extract |
% of Grist |
| 3.00 pounds |
DME - Light |
13% |
| 3.00 pounds
| Total Extract Weight
| 13% of grist
|
Malts and Grains
Adjuncts
Hops
| Amount |
Hop |
Time |
Type |
Use |
Form |
AA |
| 1.50 ounces |
Target |
60 min |
Bittering |
Boil |
Pellets |
|
| 1.50 ounces |
Target |
10 min |
Bittering and Aroma |
Boil |
Pellets |
|
| 3.00 ounces |
Total Hop Weight |
Info:
Accounts for 40% of United Kingdom hop production.
Example(s):
Ale, Lager; Young's Special London Ale
Substitution(s):
Northdown, Progress
Info:
Accounts for 40% of United Kingdom hop production.
Example(s):
Ale, Lager; Young's Special London Ale
Substitution(s):
Northdown, Progress
Yeasts
Procedure
Mashed it
Boiled it
Cooled it (IC)
Fermented it @68deg
Racked it
Racked it again (Clarify)
Racked yet again
Special Procedures
Patience
Fermentation and Aging
Secondary:
6 days @ 68° F
Wooly Bugger Barleywine
| Date Brewed: |
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Brew Day Data
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Target |
Actual |
Notes |
| Strike Water Amount: |
6.7 |
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| Strike Water Temperature: |
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| Mash Temperature(s): |
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| Mash Time: |
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| Sparge Water Amount: |
3.1 |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
5.5 |
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| Post-Boil Amount: |
5 |
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| Boil Time: |
60 |
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| OG: |
1.096 / 22.9° P |
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