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Sipn'Herf

This is a very good Barleywine with deep malt complex topped
with a hop extravaganza. The balance of this Barleywine will
not be evident for at least 12 -18 months. As a youngster the
hop flavor and aroma rate is too high but will mellow nicely. I'm
putting away a box of full bodied cigars to age with this Barleywine
and thus complete the experience of this namesake beer.

Brewer: Dan Johnson Email: shag@ipass.net
Beer: Sipn'Herf Style: Barley Wine
Type: All grain Size: 5.5 gallons
Color:
17 HCU (~11 SRM)
Bitterness: 133 IBU
OG: 1.114 FG: 1.033
Alcohol: 10.4% v/v (8.2% w/w)
Water: 1 tsp. gypsum
Grain: 20 lb. British pale
12 oz. Belgian aromatic
12 oz. Belgian biscuit
Mash: 70% efficiency
Mashed for 90 minutes at 158 deegrees
Boil: 90 Min. minutes SG 1.089 7 gallons
20 oz. Light dry malt extract
Irish Moss at 20 Min.
Hops: 1.75 oz. Columbus (14.6% AA, 60 min.)
2 oz. Centennial (10.5% AA, 30 min.)
2 oz. Columbus (14.6% AA, 20 min.)
1 oz. Tettnanger (4.5% AA, 5 min.)
2 oz. Columbus (aroma)
Yeast: Wyeast 1028 yeast cake from previous batch of 1.044 ale. Used airstone for approx. 30 minutes to boost the yeast. Blow off occurred in 2 hours. Generated cosiderable heat due to extreme ferment. Kept cool with wet t-shirt.
Log: Ferment for 10 days. Rack to keg for dry hopping for 30 days. Rack to finishing keg for 3 months at 60 degrees. Bottle or keg and hold at 40-50 degrees.
Carbonation: 2.0 volumes Keg: 11.3 psi @ 50°F

Recipe posted 10/28/99.