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Sipn'Herf
This is a very good Barleywine with deep malt complex topped
with a hop extravaganza. The balance of this Barleywine will
not be evident for at least 12 -18 months. As a youngster the
hop flavor and aroma rate is too high but will mellow nicely. I'm
putting away a box of full bodied cigars to age with this Barleywine
and thus complete the experience of this namesake beer.
| Brewer: | Dan Johnson | Email: | shag@ipass.net | |||||
| Beer: | Sipn'Herf | Style: | Barley Wine | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 133 IBU | |||||
| OG: | 1.114 | FG: | 1.033 | |||||
| Alcohol: | 10.4% v/v (8.2% w/w) | |||||||
| Water: | 1 tsp. gypsum | |||||||
| Grain: | 20 lb. British pale 12 oz. Belgian aromatic 12 oz. Belgian biscuit |
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| Mash: | 70% efficiency | |||||||
| Mashed for 90 minutes at 158 deegrees | ||||||||
| Boil: | 90 Min. minutes | SG 1.089 | 7 gallons | |||||
| 20 oz. Light dry malt extract | ||||||||
| Irish Moss at 20 Min. | ||||||||
| Hops: | 1.75 oz. Columbus (14.6% AA, 60 min.) 2 oz. Centennial (10.5% AA, 30 min.) 2 oz. Columbus (14.6% AA, 20 min.) 1 oz. Tettnanger (4.5% AA, 5 min.) 2 oz. Columbus (aroma) |
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| Yeast: | Wyeast 1028 yeast cake from previous batch of 1.044 ale. Used airstone for approx. 30 minutes to boost the yeast. Blow off occurred in 2 hours. Generated cosiderable heat due to extreme ferment. Kept cool with wet t-shirt. | |||||||
| Log: | Ferment for 10 days. Rack to keg for dry hopping for 30 days. Rack to finishing keg for 3 months at 60 degrees. Bottle or keg and hold at 40-50 degrees. | |||||||
| Carbonation: | 2.0 volumes | Keg: 11.3 psi @ 50°F | ||||||
Recipe posted 10/28/99.
