January 30th, 2016 - Barley Wine (2016 Edition)

Slightly Confused Brewing Company

Old Stoner - Pacific Northwest Barley Wine
Batch 58

Recipe from: http://www.tastybrew.com/brews/view/50
Originally made November 2014 (batch 35)

Ingredients:
20# Rahr 2-row (from 50# bag; crushed ourselves)
4.5# Munich Malt (2-row) (the rest from Hoggetowne; came crushed but we re-milled)
1.75# CaraMunich 80
0.75# Crystal 60L
--total grain bill 27#
Assumed 65% efficiency

2 oz Columbus (whole) 18.30% AA
3 oz Chinook (whole) 14.5% AA
1 oz Centennial (whole) 7.8% AA

California Ale Yeast WLP 001
-- Via 4 L starter (all in 1 gallon jug)
Danstar Nottingham dry yeast (for bottling)

Stats:
OG: 1.105 (estimated); 1.104 (measured)
FG: 1.024 (estimated);  1.018 (measured)
ABV: 12% (estimated); 11.3% (measured)

Brewing Steps:

• Heated 8.4 gallons of water to a strike temperature of approximately 166 degrees
• Target mash temperature 152; volume at 1.25 quarts/pound
• Used Sparge Pal app for volume calculations
• Added to mash tun (water, then grains)
• Couldn't add all 8.4 gallons because not enough space
• fit 7.4 gallons + grain
• Mashed 90 minutes
• Final temperature 149-151 degrees
• After mash lautered into bucket
• Lautered slowly
• Final volume lautered about 4 gallons
• Sparged with 2.5 g @ 175
• Total water volume used about 10 gallons
• Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
• Only 1/2 pitcher left over
• Boiled for 70 minutes
• Added Columbus at hot break
• Added Chinook at 60
• Added Centennial at 2
• Chilled
• used Mega Pot + valve. Drained chilled wort into bucket. Goal was to leave behind a lot of the trash in the pot vs. pouring into bucket
• Final volume in fermenter around 5 g
• Pitched yeast and aerated wort 
• Ferment about 2 weeks then rack to secondary
• Plan for secondary of about 2-3 months
• Plan to bottle then let sit for another 6 months at least
• Plan to try New Years 2017

Notes:-

-Bottled 10/8/2017 (21 months after brewing. Yikes)