James Wilson: /* Awards */

2024-02-12T12:33:46Z

Awards

← Older revision		Revision as of 12:33, 12 February 2024
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	1st - Strong Ales		1st - Strong Ales

	''' Brewcon 2023 '''		''' Brewcon London 2023 '''

	1st Best in Show		1st Best in Show

James Wilson: Created page with "'''By Ian Cosier''' Recipe is part of Recipe Index '''BJCP 2021 Style 17D English Barleywine''' This was one of the last brews I did in late 2022 before packing up the brewery for 18 months due to building work.The kegs sat in a shed during a hot summer, so perhaps some accelerated aging took place! It is rich and strong, with plenty of toffee, dark fruits, and a spicy, marmalade-like, earthy background. You can be fairly heavy-handed with the late hopp..."

2024-02-12T12:33:05Z

Created page with "<big>'''By Ian Cosier'''</big> Recipe is part of Recipe Index '''BJCP 2021 Style 17D English Barleywine''' This was one of the last brews I did in late 2022 before packing up the brewery for 18 months due to building work.The kegs sat in a shed during a hot summer, so perhaps some accelerated aging took place! It is rich and strong, with plenty of toffee, dark fruits, and a spicy, marmalade-like, earthy background. You can be fairly heavy-handed with the late hopp..."

New page

<big>'''By Ian Cosier'''</big>

Recipe is part of [[Recipe Index]]

'''BJCP 2021 Style 17D English Barleywine'''

This was one of the last brews I did in late 2022 before packing up the brewery for 18 months due to building work.The kegs sat in a shed during a hot summer, so perhaps some accelerated aging took place! It is rich and strong, with plenty of toffee, dark fruits, and a spicy, marmalade-like, earthy background. You can be fairly heavy-handed with the late hopping as much of this will fade as the beer ages. I usually find that these beers start to hit their stride after about a year in the keg, and can then be bottled and put aside for years.

== Awards ==
''' Welsh National 2023 '''

2nd - Best in Show

1st - Strong Ales

''' Brewcon 2023 '''

1st Best in Show

1st Strong Beers & Impys

== Measures ==
* IBU 65
* ABV 12.7%
* OG 1.107
* FG 1.013
* EBC 34
* 44.17 litres at start of boil.
* 35 litres into fermenter.

== Ingredients ==
=== Water ===
2:1 Sulphate to Chloride ratio Aim for 130ppm Calcium after the boil.

=== Malt ===
* Pilsner (Weyermann) (3.3 EBC), 6500g, 36.6%
* Pale Ale (Crisp) (7.9 EBC), 5800g, 32.7%
* Crystal Medium - 77L (Crisp) (147.8 EBC), 630g, 3.5%
* Acidulated (Weyermann) (3.5 EBC), 450g, 2.5%
* Caramel/Crystal Malt - 20L (39.4 EBC), 300g, 1.7%
* Crystal Extra Dark - 120L (Crisp) (236.4 EBC), 300g, 1.7%
* Special B Malt (300.0 EBC), 170g, 1.0%
* Pale Chocolate Malt (525.0 EBC), 60g, 0.3%
* Extra Light Malt Extract (Muntons), 1940g , 10.9% - Added to boil
* Corn Sugar (Dextrose), 1600g, 9.0% - Added to boil

=== Hops ===
* Target (10.00%) 102g at 60 minutes
* Pilgrim (10.00%) 25g at 60 minutes
* Styrian Goldings (3.1%) 50g at 15 minutes
* Pilgrim (10.00%) 50g at 15 minutes
* Bobek (4.4%) 50g steep at 80C
* Pilgrim (10.00%) 50g steep at 80C
* Bobek (4.4%) 50g dry hop 7 days before bottling
* Pilgrim (10.00%) dry hop 7 days before bottling

=== Yeast ===
* Lallemand Nottingham - 5 packets

== Process ==
=== Mash ===
Overnight mash at 65C

(If I was mashing for an hour I'd probably do a step mash at 62C and then 70C)

=== Boil ===
60 minute boil

=== Ferment ===
Hold at 18 degrees for 2-3 days to keep activity at a moderate level, then let free rise over 3 days to 22 degrees to ensure a strong finish.

[[Category:Recipes]]

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James Wilson: /* Awards */