Batch 34: MayDay Barleywine

Mostly a re-hash of my previous barleywine. Hopefully, I'll not have as much trouble carbonating this one: I started saving the yeast on slants, and can (theoretically) add fresh yeast at bottling more conveniently.

Recipe

Grain Bill

24 lbs. Crisp Maris-Otter.

Hops

4 oz East Kent Goldings (5.9% AA) @60 min.
1 oz Challenger Pellets @knockout.

Yeast

White Labs WLP022 Essex Ale both bottom and top-cropped from previous batch.

Mash

Single Infusion mash, 90 minutes at 152-154F.

Vitals

OG: 1.104 (approx -- from frozen sample)
FG: 1.030
Calculated IBUs:
Carbonation:

Timeline

Brew day: May 1, 2004

12:57 pm: Mash-in @152-154F, 6.75 gal 172F water.
2:27 pm: Begin recirculation and fly sparge.
2:59 pm: Collected about 8.5 gallons, stop sparging. Last runnings are spiked with nutrients and canned as ~1.040 starters.
3:01 pm: On to boil.
4:20 pm: Decently boiling.
9:20 pm: Add hops.
10:20 pm: Knock out and add Challengers.
10:22 pm: Break hydrometer... D'oh! (appropriately Bowdlerized, of course -- this is a FAMILY page :-)
10:25 pm: Begin rack and chill onto bottom yeast of previous batch's fermenter.
10:48 pm: Collected about 6 gallons.
10:55 pm: Pitched top yeast @75F.

May 13: Transferred to secondary/keg with ~1.5 oz East Kent Goldings dry-hops.

Tasting notes

07/05/2005

It's actually been on and off-tap since last fall, since I never had the guts to bottle it. Next batch, maybe...

It has never been racked off the dry hops, and it shows. Some earlier notes/scratchings show that it tasted like orange juice from the Goldings level back in November-December, but that has since passed. The Goldings hops still dominate the aroma and flavor, but with more spiciness as the finish dries out (Goldings + residual sweetness = orange flavor).

So, for next time maybe only a half ounce Goldings dry-hops, and of course MORE MALT! Color is pretty close to Thomas Hardy's, at least.

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