Gnarley Barleywine
by Highwoods Brewing

 

Brew Date: 08-16-2018

Malts:

2.4 lb.  Maris Otter Malt

1.0 lb.  Red Wheat

1.6 oz.  Special B

1.6 oz.  Chocolate Malt

1.6 oz.  Acidulated Malt

PPG

38 / 68.4

37 / 27.7

31 / 2.3

28 / 2.1

27 / 2.0

DP

140

180

0

0

0

Deg L

4

2.5

147

350

1.8

Bill%

64.9

27.0

2.7

2.7

2.7

Adjuncts: None

Calc OG: 1.103                BE: 75%                DP: 143                SRM: 25                IBUs: 75                TGW: 3.7 lbs.

Hops:

Amount

12.0g

12.0g

Time

60

15

%Alpha Acid

12.6

7.8

Calc IBUs

58

17

Yeast: Nottingham

Water Adjustment:

•  Tap Water Profile (ppm):  Ca=4   Mg=2   Na=69   Cl=11   SO4=15   CaCO3=128   HCO3=153

•  Target Water Profile (ppm):  Ca=135   Mg=11   Na=41   Cl=144   SO4=186

•  Steps to Achieve Target Water Profile:

    -   Add 45mg (1/13 of 0.6g Campden tablet) of potassium metabisulfite to 1.5 gal tap water (remove chlorine)

    -   Add 1 gal distilled water for total 2.5 gal (40% dilution to lower Na level to 41)

    -   Add 2.3g CaSO4, 2.7g CaCl2, 1.0g MgSO4

    -   Acid Addition: 1.6 oz. Acidulated Malt in grain bill (lower mash pH)

•  Target Mash pH = 5.5, Actual Mash pH = 5.4, Post-Fermentation pH = 4.6

Procedure:

Bring 1.5 gal water to 152F. Mash grains for 75 min. Bring 0.5 gal sparge water to 152F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 16g Magnum, boil for 30 min. Add 12g Northern Brewer, boil for 5 min. Add flocculant, boil for 10 min. Turn off heat. Chill pot to 58F. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.092

Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 60F and started bubbling within a few hours--still strong at 48 hrs. Bubbling has slowed after 60 hrs. After 96 hours raise the carboy temp 1 degree every 24 hours until carboy is 71F, then remove from the fermentation chamber and raise to 72F. Allow primary fermentation to continue 1 more week. Rack to secondary for 10 more weeks.

Bottling:

After 13 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.018                                                                 ABV = (1.092 - 1.018) x 131.25 = 9.7%

Add priming sugar: 20g Sucrose. Filled 9 - 12oz bottles. Allow 3 weeks, then refrigerate for 2 more weeks before drinking.

Notes:

Excellent all-round, subdued hoppiness, warm, dry finish.