Barley wine

[Bugeater]

I don't fully carb the things but I do hit it with about 30 psi at the time of kegging at room temperature and check the pressure with my keg pressure tester daily for the first couple days to see how far the pressure drops due to absorption by the beer. If it drops below 10 psi, I hit it with a little more CO2 until it stays at 10-12 psi at room temp. This keeps the keg sealed. I don't worry about CO2 killing the yeast. The CO2 build up in a bottle conditioned beer doesn't kill the yeast, why would it kill it in a keg?

Wayne
Bugeater Brewing Company

[Henway]

Ah, I thought I had read the yeasties die under pressure.

[Mylo]

Ah, I thought I had read the yeasties die under pressure.

dun nun nun na na nun nuh .... na nun nun nun nana nun nuh



Mylo

[Henway]

Aw, c'mon. That's die Under Pressure....

[rhino777]

ice ice baby......

[Crut]

Not to get back on topic here, but hey Bug, care to share a barley wine recipe? Im trying to get a batch in to lay a few down. All my other brews just seem to disappear to fast.
-Crut

[Bugeater]

Here's the one I brewed last March. It tasted great after only 3 months. Can't hardly wait to tap it this winter.

03-03-2008 Bugeater Munich Barleywine

A ProMash Brewing Session Report
--------------------------------

Brewing Date: Monday March 03, 2008
Head Brewer: Wayne Faris
Asst Brewer:
Recipe: Bugeater Munich Barleywine

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 23.25
Anticipated OG: 1.103 Plato: 24.41
Anticipated SRM: 20.1
Anticipated IBU: 74.0
Brewhouse Efficiency: 70 %
Wort Boil Time: 120 Minutes

Actual OG: 1.108 Plato: 25.49
Actual FG: 1.020 Plato: 5.17

Alc by Weight: 9.09 by Volume: 11.73 From Measured Gravities.

Pre-Boil Amounts
----------------
Evaporation Rate: 1.50 Gallons Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation rate taken into account:

Pre-Boil Wort Size: 8.50 Gal
Pre-Boil Gravity: 1.067 SG 16.28 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Grain/Extract/Sugar

% Amount Name Origin
-----------------------------------------------------------------------------
81.7 19.00 lbs. Munich Malt(light) America 1.033
8.6 2.00 lbs. Oat Malt Great Britan 1.033
2.2 0.50 lbs. CaraMunich 60 France 1.034
2.2 0.50 lbs. CaraVienne Malt Belgium 1.034
5.4 1.25 lbs. Turbinado Sugar Generic 1.046

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.50 oz. Northern Brewer Whole 7.00 56.3 60 min.
1.00 oz. Willamette Whole 5.00 17.7 90 min.
Yeast
-----
White Labs WLP004 Irish Stout


Mash Schedule
-------------
Mash Type: Single Infusion Batch Sparge

Grain Lbs: 22.00
Water Qts: 27.50 - Before Additional Infusions
Water Gal: 6.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25

Tun Thermal Mass: 0.00
Grain Temp: 65 F

Saccharification Rest Temp: 148 Time: 90
Sparge Temp: 180 Time: 10

Total Mash Volume Gal: 8.64 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.


Wayne
Bugeater Brewing Company

[BDawg]

Got a spare bedroom?

That's where the brewery is. No room for boarders.

Wayne
Bugeater Brewing Company

with a very tiny "spare bedroom" i said the hell with it and converted he spare bedroom to my gun room and brewery room. I keep all my guns and ammo and hunting stuff(as much as i can) and brewery stuff that doesnt go in the brew shed in there.
-Crut

Beer and guns go together like peas and carrots!