A barleywine to use up some of the leftover bits…

We’re renaming this “Poor Life Choices”

Grain Bill / Fermentables

• 5.2 lbs 2 Row Pale Malt
• 3.3 lb LME (CBW Traditional Dark 30L)
• 2 lb DME (CBW Traditional Dark 30L)
• 0.5 lbs Maltodextrin
• 12 oz Caramel 60

Hops

• 0.5 oz El Dorado (12.8%  AA)
• 1 oz Summit (14.6% AA)
• 8 oz Fuggles (2.3% AA)
• 3 oz Cascade (6.8% AA)

Yeast

• Windsor (Single, rehydrated yeast packet for 2 days before adding Nottingham yeast cake.)
• Nottingham (Yeast cake from Galaxy Brain IPA)

Other

• Whirlfloc Tablet
• 1/2 tsp Gypsum
• 1/4 tsp Epsom Salt
• 1/4 tsp Citric Acid
• 1 tsp Yeast Nutrient

Target Stats

• 4 Gallons
• OG 1.110
• FG 1.029
• ABV 10.73%
• IBU 110.57
• SRM 25.01
  

Final Stats

•  Gallons
• OG 1.114 (1.125 with the addition of sugar to restart the fermentation.)
• FG 1.038
• ABV 13.31%
• Efficiency 76%

Brew Day

Heat 6 gallons of water to 160°.  (Unfiltered Dover City water with chlorine removed.)

Gently dough in grains until all grain is covered by water. Add 1/2 tsp gypsum, 1/4 tsp citric acid and 1/4 tsp epsom salts and stabilize pH at 5.2

Mash grains at 155° for 1 hour.

Remove “grain bag“, rinse, squeeze and allow grains to drain.

Bring wort to a boil.

Once wort is boiling, add 0.5 oz El Dorado and 1 oz Summit hops and continue for 30 minutes.

Add 2 oz Fuggle hops and continue boil for another 20 minutes.

Add 2 oz Fuggle hops, LME and DME and continue boil for another 5 minutes.

Add whirlfloc, yeast nutrient, 2 oz Fuggle, 1 oz Cascade hops and continue boil for 4 minutes.

Add 2 oz Fuggle, 2 oz Cascade hops and continue boil for last 1 minute. (This is a good time to drop in the wort chiller.)

Reduce wort temperature to 68° and take OG reading.

Sufficiently aerate and transfer to primary fermenter.

Pitch rehydrated yeast into fermenter.

Allow beer 1~2 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.

Bottle and wait another 2 weeks or keg and carb.

Enjoy!

Notes:

• June 21, 2020 Brew Day
  • Tilt is only reading the OG at 1.091
• 48 hours – Fermentation appears to be stuck at 1.036 according to the Tilt. I’ve added 13oz of cane/table sugar to attempt to restart the fermentation. This will bring the final ABV to 12%.
• 60 hours- While adding the sugar did add alcohol, it did not restart the fermentation. It is is indeed stuck. Rehydrated Nottingham yeast packet and added it.
• 96hours – Nottingham dropped the gravity another .002, so I’ve kegged the Galaxy Brain IPA and dumped the Nottingham yeast cake into the fermenter.
• 100 hour – the yeast cake did great things. The Tilt is now reading 1.027 and the hydrometer is at 1.038, bringing the total to 13.31% ABV using the Brewer’s Friend alternate calculation for high gravity beers.