JJs Barleywine NHC 2010

Category 19: Strong Ale

216 Entries

Sponsored by Northern Brewer

Scott Thomas, Pleasant Hill, Calif., Diablo Order of Zymiracle Enthusiasts (DOZE)

Gold Medal

"JJs Barleywine"

English Barleywine

Ingredients for 12 U.S. gallons (45.42 L)

20.0 lb (9.07 kg) two row pale malt

1.0 lb (0.45 kg) carastan malt

12.0 lb (5.44 kg) ultra light liquid malt extract

2.0 lb (0.9 kg) turbinado sugar

4.0 oz (113 g) Glacier pellet hops, 6% alpha acid (60 min)

1.0 oz (28 g) Willamette pellet hops, 4.6% alpha acid (30 min)

1.0 oz (28 g) Willamette pellet hops, 4.6% alpha acid (15 min)

1.0 oz (28 g) Fuggles pellet hops, 4.0% alpha acid (15 min)

1.0 oz (28 g) Fuggles pellet hops, 4.0% alpha acid (5 min)

1.0 oz (28 g) Fuggles pellet hops, 4.0% alpha acid (dry, 1 week)

White Labs Dry English ale yeast starter

2 vol. forced CO2 to carbonate

Original Specific Gravity: 1.094

Final Specific Gravity: 1.024

ABV (%): 9.1

IBUs: 75.4

Boiling Time: 90 minutes

Primary Fermentation: 7 days at 68° F (20° C)

Secondary Fermentation: 20 days at 73° F (22° C)

Note: don't wish to tamper with another person's recipe, but plugged into Beersmith, the hops schedule seems half of what it should be. Attempted to contact the brewer. -- kgs, AHA member.

Directions

Mash grains at 150° F (66° C) for 60 minutes. Ferment at 68° F (20° C) for one week. Allow to rise to 73° F (23° C). Ferment 27 days.

Runners-Up

Silver Medal: Gordon Strong, Beavercreek, OH, American Barleywine, Saint Paul Homebrewers Club

Bronze Medal: Larry Nadeau, Laguna Niguel, CA, American Barleywine, Fear No Beer Brewclub