Old Speckled Hen clone to seconday and another batch of barleywine
I brewed the Old Speckled Hen clone two weeks ago tomorrow. I've been meaning to transfer it to secondary pretty much each day for the past week, but I've been lazy. Then I got an e-mail from one of my Trailheads friends saying that he was hosting a brew day this weekend. I decided that it was time to brew up another batch of barleywine. It worked out well that I hadn't done anything with the Old Speckled Hen because that meant I could wait until this morning to transfer it and then use the lovely yeast cake for the barleywine.
I stopped by my local homebrew store yesterday and picked up everything I needed. (The new store is really nice! Much better laid out and stocked than at the old location.)
This morning I transferred the OSH to secondary. Measured the S.G. at 1.014.
Then I spent most of an hour packing up my brewing gear, measuring out hops and grains, and running the grains through my mill. Got over to Gumbi's a little after noon and setup for the brew day. We had a total of 6 brews going through the afternoon. They were all 5 gallon batches with one exception that was 10 gallons. There was also plenty of homebrew brought to be shared!
Here's the barleywine recipe I used ...
Type: Extract with grains
Batch size: 5 gallons
Ingredients:
O.G. 1.101 - 1.105
F.G. 1.023 - 1.026
ABV: 10%
And here are my notes from the brew day ...
Timeline:
10:45am - transferred OSH to secondary (at home)
12:20pm - flame on
12:34pm - at 150 degrees with steeping grains in; flame off
12:54pm - grains out; squeezed but not sparged; topped up to ~5 gallons
12:57pm - flame on
1:06pm - back up to 150 degrees
1:25pm - noticed I was out of propane :( ... borrowed a cylinder from Gumbi
1:35pm - at boil; flame off
1:45pm - SME in; flame back on
1:53pm - at boil
1:54pm - bittering hops in; flame on
2:39pm - flavor hops in
2:47pm - Irish moss in
2:52pm - aroma hops in
2:54pm - flame off
2:55pm - wort chiller in
3:00pm - started shilling
3:27pm - wort chilled to ~80 degrees
3:35pm - wort in the carboy with the yeast
When I topped up the brew pot after stepping the grains, I didn't take into account the large amount of extract that would be added later. [Note: these are the exact same words I wrote about last year's barleywine and the year before. One of these times, maybe I'll learn. Maybe.] After adding the SME, I had a couple inches to the top of the pot. I did a good job of watching and paying attention despite the socializing, and didn't have a boilover.
Early on in the boil, there was a distinct red color showing up against the green hop debris. No idea what caused that, and I don't remember it from previous batches. I'm wondering if it could be from either of the (only 1 oz each) specialty grains I added to the substitution I made for the crystal 60.
I hadn't expected to use my wort chiller so I hadn't put it in the wort during the boil to sanitize it like I usually do. Gumbi had one setup that everyone was using, but when it came time to chill mine, Kern Dog was just starting to cool his batch. I didn't want to wait so I hooked my chiller up to a different hose. In retrospect, I maybe should have sanitized by chiller in the big bucket o' sanitzer that Gumbi had provided, but I'm sure there was plenty of heat in the near-boiling wort to sanitize it just fine.
When it came time to transfer my wort, Haggis helped hold the strainer and funnel, and I poured from the brew pot into the carboy. The volume in the carboy was somewhere between 5.5 and 6 gallons, probably closer to 6.
Measured the O.G. at 1.086. (Much lower than expected because of the increased volume. Might have to call it something other than a barleywine.)
The barleywine is now sitting in the bathtub with a wide-bore blow-off tube. My last two batches have had vigorous fermentations, and I expect this one to be the same, exacerbated by less head space in the carboy.
I stopped by my local homebrew store yesterday and picked up everything I needed. (The new store is really nice! Much better laid out and stocked than at the old location.)
This morning I transferred the OSH to secondary. Measured the S.G. at 1.014.
Then I spent most of an hour packing up my brewing gear, measuring out hops and grains, and running the grains through my mill. Got over to Gumbi's a little after noon and setup for the brew day. We had a total of 6 brews going through the afternoon. They were all 5 gallon batches with one exception that was 10 gallons. There was also plenty of homebrew brought to be shared!
Here's the barleywine recipe I used ...
Type: Extract with grains
Batch size: 5 gallons
Ingredients:
- grains:
- 10 oz CaraMunich II (45L)
- 1 oz Cara Aroma (130 L)
- 1 oz dark crystal (135-165L)
- [used the above 3 grains b/c LHBS didn't have crystal 60]
- 8 oz dark Munich malt (9-11.5L)
- 2 oz Belgian biscuit malt
- [intended to use Begian aromatic, but pulled the wrong one from the freezer]
- 1 oz chcocolate malt (338-432L)
- 10 oz CaraMunich II (45L)
- fermentables:
- 13.2 pounds Golden light SME (4 x 3.3 lbs containers)
- hops:
- bittering (60 min): 1.7 oz German Magnum @ 12.0% AA
- flavoring (15 min): 1.6 oz German Hallertau @ 3.8% AA
- aroma (2 min): .5 oz Czech Saaz @ 3.2% AA
- bittering (60 min): 1.7 oz German Magnum @ 12.0% AA
- other:
- 1 tsp. Irish Moss (added with flavoring hops)
- yeast:
- Wyeast 1028 London Ale (harvested from previous batch of beer)
- Steep grains in 1+ gal water at 150 degrees F for 20 minutes.
- Remove grains and sparge with 1 gal. water at 150 degree F.
- Top up wort to 5 gallons.
- Bring wort to boil.
- Add extracts and bring back to boil.
- Add bittering hops.
- Continue to boil for 45 minutes.
- Add flavor hops and Irish moss.
- Continue to boil for 14 minutes.
- (put wort chiller in to sanitize sometime in last 10-15 minutes)
- Add aroma hops.
- Simmer final aroma hops 1-2 minutes.
- Cool with wort chiller.
- Transfer to carboy and top up to 5.25 gallons.
- (take sample for O.G.)
- Shake and swirl to aerate.
- Add yeast and put in airlock
- Primary for a week or so.
- Move to secondary for approx 8 weeks.
- Prime with another dose of same yeast strain approx 3 days before bottling.
- Bottle-condition with 4 ounces corn sugar.
- Bottle condition for 5 weeks and cellar for 9 months to 2 years.
O.G. 1.101 - 1.105
F.G. 1.023 - 1.026
ABV: 10%
And here are my notes from the brew day ...
Timeline:
10:45am - transferred OSH to secondary (at home)
12:20pm - flame on
12:34pm - at 150 degrees with steeping grains in; flame off
12:54pm - grains out; squeezed but not sparged; topped up to ~5 gallons
12:57pm - flame on
1:06pm - back up to 150 degrees
1:25pm - noticed I was out of propane :( ... borrowed a cylinder from Gumbi
1:35pm - at boil; flame off
1:45pm - SME in; flame back on
1:53pm - at boil
1:54pm - bittering hops in; flame on
2:39pm - flavor hops in
2:47pm - Irish moss in
2:52pm - aroma hops in
2:54pm - flame off
2:55pm - wort chiller in
3:00pm - started shilling
3:27pm - wort chilled to ~80 degrees
3:35pm - wort in the carboy with the yeast
When I topped up the brew pot after stepping the grains, I didn't take into account the large amount of extract that would be added later. [Note: these are the exact same words I wrote about last year's barleywine and the year before. One of these times, maybe I'll learn. Maybe.] After adding the SME, I had a couple inches to the top of the pot. I did a good job of watching and paying attention despite the socializing, and didn't have a boilover.
Early on in the boil, there was a distinct red color showing up against the green hop debris. No idea what caused that, and I don't remember it from previous batches. I'm wondering if it could be from either of the (only 1 oz each) specialty grains I added to the substitution I made for the crystal 60.
I hadn't expected to use my wort chiller so I hadn't put it in the wort during the boil to sanitize it like I usually do. Gumbi had one setup that everyone was using, but when it came time to chill mine, Kern Dog was just starting to cool his batch. I didn't want to wait so I hooked my chiller up to a different hose. In retrospect, I maybe should have sanitized by chiller in the big bucket o' sanitzer that Gumbi had provided, but I'm sure there was plenty of heat in the near-boiling wort to sanitize it just fine.
When it came time to transfer my wort, Haggis helped hold the strainer and funnel, and I poured from the brew pot into the carboy. The volume in the carboy was somewhere between 5.5 and 6 gallons, probably closer to 6.
Measured the O.G. at 1.086. (Much lower than expected because of the increased volume. Might have to call it something other than a barleywine.)
The barleywine is now sitting in the bathtub with a wide-bore blow-off tube. My last two batches have had vigorous fermentations, and I expect this one to be the same, exacerbated by less head space in the carboy.