English Barley Wine (L)
First kegged beer.
Brewed 5.0 gallons on 2013-08-04
Original gravity: 1.101
Final gravity: 1.032
ABV: 9.1%
Apparent Attenuation: 68.3%
Process notes
2013-08-07
Chest freezer was cold, so over first night temp dropped to 55°. Took out carboy, put in closet, warmed up, put back. Eventually raised to 67° over next few days.
Boil for 60 minutes
At 60 minutes
1.5 ounces of 13% Alpha Acid Magnum pellets
At 20 minutes
0.5 ounces of 5% Alpha Acid British Kent Goldings pellets
At 15 minutes
At 10 minutes
0.5 ounces of 5% Alpha Acid British Kent Goldings pellets
Mash
[83.65%] 19 pounds 3 ounces of Maris Otter (BairdsMalt)
[9.81%] 2 pounds 4 ounces of 2-Row (Briess)
[3.27%] 12 ounces of CaraMunich Type I (Weyermann)
[3.27%] 12 ounces of Caramel 120L (Briess)
Single infusion mash. Mashed with 7 gallons (1.22 quarts per pound) of tap water for 75 minutes. 22lb 15oz of grain was used in the mash.
Strike water temp: (0.2/1.22) * (150 - 75) + 150 = 162.3
Sparge
Sparged for 40 minutes with 3 gallons of 170° tap water.
Yeast
2013-08-04
Pitch starter (started on 2013-08-02 with 1500mL water, IntermittentShaking, 150 grams DME) made from 1 pack of WLP007 Dry English Ale (WhiteLabs) at 68°.
Tasting notes (7.00/10; 1 rating)
2014-02-10
[7/10] Good age for this beer, no vinegar smell. Slightly off-white, tan head. Doesn't last too long. Sweet, mild spiced aroma. Slightly metallic. Some lacing. Sweet flavor, also a tad metallic. Bitter finish. Nice red/copper color. Slightly hazy. Bubbles stay on top of beer for quite a while, thin layer, no real head retention. Alcohol is present when it warms up.