New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 19 - Strong Ale => Topic started by: McKraken on May 10, 2013, 04:56:30 PM
-
So I got the job as a Search and Rescue Technician with the Air Force, and will be switching over to a blue uniform this summer. The course is almost a year long, and there will be no brewing for me for that time, since I will be pretty swamped, and all over the continent. With that in mind, I brewed up a barleywine last month that I will try to serve on grad day, depending on logistics (it's here in my house now, and the grad parade is in BC).
Here it is:
Koodlik Fuel (Formerly Free Fall Barleywine) (19C)
Date
Batch Size 5.331 gal Boil Size 7.775 gal
Boil Time 90.000 min Efficiency 59%
Color 18.8SRM
Pale Malt (2 Row)
22.000 lb
Crystal - 30L 1.000 lb
Crystal - 60L 1.000 lb
Chocolate Malt 4.000 oz
Nugget 13.0% 3.000 oz 60.000 min
Nugget 13.0% 2.000 oz 20.000 min
Cascade 6.0% 1.000 oz 0.000 s
Simcoe 13.0% 1.000 oz 0.000 s
Wyeast - American Ale 1056- Yeast cake
OG 1.092
Batch Size 5.500 gal
After 3 days of fermentation I added 1.5 lb of dextrose. That should bring the OG to 1.105
Current SG 1.020
Calculated ABV 11.1%
I did a 90 minute mash at 150dF and a 100 min boil.
I lost some of my first runnings too…my ball valve was open.
I might just age it until after the Arctic Phase of the course, since it definitely won't be a summer beer and grad day is next June.
P.S.
Entertaining SAR Tech video: http://www.youtube.com/watch?v=9zInSQBV6QY (http://www.youtube.com/watch?v=9zInSQBV6QY)
*Edit: Koodlik Fuel seems more appropriate, since there's more chance we'd use a Koodlik in the arctic than a parachute on the course. That's a different story on actual operations though...*
-
Congrats on the course man - that will be heavy! Hopefully you can let us know where the "opening" will be, looks like an intense drink...
-
that will be heavy! Hopefully you can let us know where the "opening" will be, looks like an intense drink...
That was the plan. We'll be spending a bit of time in the arctic in February, so I was thinking we could use some warming up. I kind of stole the idea of a high alcohol Barleywine for the arctic from Allsopp's Arctic Ale (http://www.beer-pages.com/protz/features/arctic-ale.htm).
-
Congrats! Great video... I would love to have taken that path for a career.
-
Congrats! Great video... I would love to have taken that path for a career.
Thanks! I've been jumping through hoops to get a chance to try out, it's good to see that hard work pay off.
And I think your career path is the envy of everyone in the club :lol:
An update on this beer:
I racked it out of primary today after 3 weeks. I racked it into a keg for bulk aging. I also took a hydrometer sample which read 1.020.
With an adjusted OG of 1.105, that gives me 11.1% ABV (OG adjusted from 1.092 b/c 1.5lb Dextrose was added after 3 days of fermentation.)
My beer tasting skills aren't the best, but here goes nothing.
Look: It's got a nice dark brown, almost maroon colour. I would compare it to cherry wood stain.
Aroma: I like the citrus hop aroma I'm getting now (which I know will go away with aging) mixed with the raisiny, malty smell. I can smell a bit of alcohol after the hops first hit, which is expected and will hopefully mellow out as well.
Flavour: I can taste the alcohol at this stage in my room temperature, zero carb sample, but it's mostly in the aftertaste. I get a good Hop Bitterness/Malt balance up front, but it gets wiped out by the alcohol in the finish. It was intended to be aged, so that's what I expected.
Mouthfeel: In my opinion it's medium to full bodied while not carbed and room temp.
Overall: I think that as long as my sanitation was bang on and I didn't somehow expose it to too much oxygen, this beer is going to be pretty darn good after coming home from the Arctic Circle! I may even try using it in a koodlik (or kudlik)
The photo makes it look darker than it is. I filled the keg to about an inch below the brim and had this much left over.
(http://s24.postimg.org/yfv0cmvol/photo.jpg)
-
Nice review! It’s something I’d like to start doing eventually with my brews.
Good luck with the job!