I've been lining up ideas for my next "big" beer. I've already tried my hand at something closer to Dogfish's 120 and even though I wouldn't call that a complete failure, it did end up finishing way too sweet. So I thought I'd initially brew a classic barley wine and maybe use that recipe as a spring board for my next project. I'm also looking to increase my brew house capacity to 10 gallon batch sizes and with that comes the added need to purchase grains in bulk and mill my own malt. For my increase to 10 gal I've put together an extra 10 gal mash tun so as to mash double the amount of malt at the same time. Even though this batch of barley wine was a 5 gal batch I feel that I should have split the malt and mashed in two separate mash-tuns to see if that might have helped my efficiency in this batch. I used a clone recipe for Sierra Nevada's Big Foot barley wine as the base recipe. I shot for a typical efficiency of 65% but with 22.5 lbs of malt I ended up around 58%. I had to modify the recipe a little and added the 2 lbs of DME (all I had on hand) and 1 lb of dextrose to get to the OG I wanted. I justified the addition of dextrose as a possible method to dry the finish out a little (which made me feel a little better about adding it).
|Enjoying a Barley Wine to start the brew day off|
|New Barley Crusher|
I recently brewed an IPA with a buddy where we used milled grain from a local brewery in Fayetteville. Even though we got a stuck mash, the efficiency we got was around 78-80% on my equipment. So now I know that my efficiency problems are due to the crush the home brew shop is giving me.
|New Quick Disconnects (saves lots of time)|
|Hot-Toddy With the First Runnings|
|120 Min Boil|