Urban UFO NHC 2011

346 Entries

Sponsored by The Hops Shack

Adam Glaser, Fort Collins, CO, Rock Hoppers Brew Club

Gold Medal

“Urban UFO”

25% ABV Eised English Barleywine

Ingredients for 10 U.S. gallons (37.85 liters)

40.0 lb     (18.14 kg) Maris Otter pale malt

1.5 lb       (0.68 kg) British light crystal malt

1.0 lb       (0.45 kg) British medium crystal malt

1.0 lb       (0.45 kg) British dark crystal malt

0.5 lb       (227 g) amber malt

2.5 oz      (71 g) Magnum whole hops, 14% a.a. (90 min)

2.0 oz      (57 g) EK Golding whole hops, 5% a.a. (30 min)

1.0 oz      (28 g) EK Golding whole hops, 5% a.a. (15 min)

White Labs WLP099 Super High Gravity ale yeast starter

forced CO₂ to carbonate (2.4 vol)

1              tablet Whirlfloc (15 min)

Original Specific Gravity: 1.123

Final Specific Gravity: 1.016

Boil Time: see Directions

IBUs: 53.5

SRM: 16.2

Primary Fermentation: 68° F (20° C)

Directions

Mash in at 154° F (68° C) for 60 min. Mash out at 168° F (76° C) for 10 minutes. Sparge until runnings hit 3 degrees Plato. Boil for as long as it takes to get within 90 minutes of completing boil. Add hops according to schedule. Oxygenate well and ferment at 68° F (20° C) for as long as it takes to complete. Rack beer from primary into clean 6.5 gal carboys. Place in freezer and slowly freeze over at least two days. Do not freeze until solid! Once a little more than half the beer is frozen, rack the remaining liquid into a keg; this should be about 5 gallons. Thaw the remainder for a second much weaker beer. Age for as long as you possibly can. ABV before eising should be about 14%, after eising it will be about 25% given some loss to the frozen portion.

Runners-Up

Silver Medal: Clay Grogan, Richmond, VA, Specialty Beer, James River Homebrewers

Bronze Medal: John Aitchison, Northridge, CA, Specialty Beer, Maltose Falcons Home Brewing Society