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Son of the Century Ale

Third runnings off Barleywine. Great complex flavor for a sub-3% beer.

Brewer: ChriSto Email: -
Beer: Son of the Century Ale Style: English Ordinary Bitter
Type: All grain Size: 2.6 gallons
Color:
24 HCU (~13 SRM)
Bitterness: 22 IBU
OG: 1.037 FG: 1.015
Alcohol: 2.9% v/v (2.3% w/w)
Grain: 5 lb. American 2-row
1 lb. Wheat malt
1 lb. American Vienna
1 lb. American Munich
6.0 oz. British mild
6.0 oz. Belgian biscuit
4.0 oz. British Carastan
4.0 oz. British crystal 50-60L
1 lb. British pale
1 lb. German Pilsner
Mash: 20% efficiency
150F for 60 min.
Boil: 60 minutes SG 1.027 3.6 gallons
6 oz. Malto Dextrin
IM at 15
Hops: .5 oz. Kent Goldings (5% AA, 20 min.)
.67 oz. Kent Goldings (5% AA, 10 min.)
.5 oz. Kent Goldings (aroma)
Yeast: US-05 - using secondary yeast cake from an RIS.
Log: First parti-gyle brew. The 1.100 OG/100 IBU barleywine is in long-term storage for a 10/10/10 tasting date. I batch sparged 2 small batches to collect 4 gallons for the barleywine, then filled to the top to collect 3+ gallons for the ord bitter in a 3rd batch sparge.
Carbonation: med-low carbonation
Tasting: The multiple grains really add a lot of complexity to the beer, even though it's very light in color (probably 4-5 SRMs) and gravity from 3rd runnings. Can definitely have a few of these without effect.

Recipe posted 02/08/10.