American Barleywine MCAB Qualifying American Barleywine Recipe

[Squelch]

Recipe Type

All Grain

Yeast

WLP 001

Yeast Starter

70b cells per gallon

Batch Size (Gallons)

5.5

Original Gravity

1.102

Final Gravity

1.028

Boiling Time (Minutes)

110

IBU

100

Color

17.4

Primary Fermentation (# of Days & Temp)

14D at 64°F

Secondary Fermentation (# of Days & Temp)

30D @ 68°F

Tasting Notes

Blind judged at 2018 foam cup. Judges gave me gold with the comment, "Reminds me of Bigfoot"

Here's a video on how I developed this recipe:

Grainbill
81.3 % Pale Malt, Maris Otter (3.0 SRM)
7.6 % Munich I (Weyermann) (7.1 SRM)
2.5 % Caramel/Crystal Malt - 40L (40.0 SRM)
2.5 % Caramel/Crystal Malt - 60L (60.0 SRM)
1.9 % Caramel/Crystal Malt -120L (120.0 SRM)
1.0 % Special B Malt (180.0 SRM)
0.5 % Chocolate Malt (350.0 SRM)
2.5 % Cane (Beet) Sugar [Boil] (0.0 SRM)

Bittering Hops
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 60 min 36.0 IBUs -
Flavor hops
1.75 oz Centennial [10.00 %] - Boil 15.0 min 20.2 IBUs -
0.90 oz Cascade [5.50 %] - Boil 15.0 min 5.7 IBUs -
Aroma hops
1.80 oz Centennial [10.00 %] - Boil 5.0 min 8.3 IBUs -
0.60 oz Amarillo [9.20 %] - Boil 5.0 min2.6 IBUs
0.60 oz Cascade [5.50 %] - Boil 5.0 min 1.5 IBUs
Whirlpool hops
2.25 oz Centennial [10.00 %] - Steep/Whirlpool 20.0 min, 200°F 15.8 IBUs -
0.75 oz Amarillo [9.20 %] - Steep/Whirlpool 20.0 min, 200°F 4.8 IBUs -
0.75 oz Cascade [5.50 %] - Steep/Whirlpool 20.0 min, 200°F 2.9 IBUs -
Dry Hops
1.80 oz Centennial [10.00 %] - Dry Hop 5.0 Days
0.60 oz Amarillo [9.20 %] - Dry Hop 5.0 Days
0.60 oz Cascade [5.50 %] - Dry Hop 5.0 Days

Yeast
California Ale (White Labs #WLP001) [35.49 ml] Yeast -

75min mash @152°F
110 minute boil