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HARD HAT BARLEYWINE

  • Gash
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8 years 5 months ago #1853 by Gash
HARD HAT BARLEYWINE was created by Gash
BYO magazine Jan/Feb 2009

HARD HAT BARLEYWINE
(3 gallons/11 L, all-grain)
OG = 1.084 FG = 1.025
IBU= 70 SRM = 17 ABV = 7.8%

Ingredients
10.5 lb (4.8 kg) Muntons 2-row pale malt
14 AAU Magnum hops (90 mins) (1.0 oz./28 g at 14% alpha acids)
1.0 oz. (28 g) U.S. Fuggles hops (0 mins)
1⁄2 tsp. Irish moss
White Labs WLP500 (Trappist Ale) or Wyeast 3787 (Trappist High Gravity) yeast (2–4 qt./2–4 L yeast starter)

Step by Step
Mash in at 148–150 °F (64–65.6 °C), using about 1.2–1.4 quarts (4.5–5.3 L) of water per pound of grain. After 90 minutes, run off the first 2.0 gallons (7.6 L) and set aside; these should have an SG of 1.070–1.080 (17.1–19.3 °P). Sparge to collect a further 4–5 gallons (15–19 L), but no more. Measure the total volume and SG of the second wort. Calculate total gravity by multiplying the volume of each wort times its gravity (in "gravity points" (GP) — that is 1.080 = 80 GP) then add these two numbers. Divide this by 84, and you will have the final volume you need in order to have OG of 1.084 (20.4 °P).

Take the second wort and boil until the SG is around 1.060–1.070 (14.7–77.1 °P), then add the first wort. Boil vigorously for 1 hour or so, add the Magnum hops and boil for another hour or so, or until you have reached the desired final volume. Add the Irish moss 10–20 minutes before the end of the boil. As you turn off the heat, add the finishing Fuggles hops; adjust the volume with cold, sterile water if required.

Cool to no less than 70 °F (21 °C), and pitch with the yeast starter, as described above; don't forget to oxygenate for 3–4 minutes after pitching. When primary fermentation appears to be complete, rack the beer to a secondary fermenter. Rack again after 2–3 weeks, preferably into a stainless steel soda keg, and leave to mature in a cool dark place. If you want to bottle the beer, this is best done by means of a counter-pressure filler. You don't want to add priming sugar to the bottles, as there may still be a slow fermentation taking place. Over a maturation period of a year or so this can result in very high bottle pressures.

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  • Dullahan Brewing
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8 years 5 months ago #1855 by Dullahan Brewing
Replied by Dullahan Brewing on topic HARD HAT BARLEYWINE
The recipe is simple enough and probably more traditional but all that farting around with the wurt seems like a dose. Like why not just put both runs together and boil until desired gravity is reached,the above method just seems overly complicated is all. :whistle:

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