So I modified my Phoebe Pry IPA recipe and a club Barleywine recipe to do a no sparge Barleywine and mash on the same grain bed with the IPA recipe. I have done this before with an Imperial Stout and a normal Stout. They came out great. I wasn't sure if dark beer fare better with this method or not.
|Recipes and Brew Day Notes|
I transfered around 5 gallons of 13.2 BRIX wort which was 1.054 Specific Gravity. A long way from my target 1.101 SG. After 2 hours of boiling and several hop additions (Magnum, Cascade, Columbus) the boil was done an the gravity was 24 BRIX or 1.102 SG. I transferred about 2.5 gallons into the 3 gallons fermentor at 68f. I pitched a packet of Safale 04 dry yeast.
After transferring the Barleywine to the boil kettle, I added the additional 13lbs of grain to the grain bed and added 4 gallons of strike water at 165F hitting my smash temp of 146F. A little over an hour later I sparged with another 2.5 gallons of 168F water and ended up with 5 gallons of clear wort in the kettle. I was a little worried with the 14 BRIX pre boil gravity (1.058 SG) but after an hour oro so of boiling and adding magnum, Cascade and Simcoe hops I ended up with 3 gallons of 1.083 SG wort in the fermenter.
I pitched 2 vials of White Labs 001 yeast and rigged a blowoff for the high krausen yeast to drop into the Barleywine. The implementation was poor and was almost a disaster but worked well enough to get the happy yeast from the IPA into the Barleywine though there was a lot of leakage and cleaning still to do.
With a lot to clean and gnarly back pain, I took a break and had an intermission beer.
The beers stayed in the fermenter for two weeks. I took both out and cleaned the mess in the fermenter from the blowoff experiment. It took gravity sample and dry hopped both.
The barleywine finished at 1.021 SG for a final ABV of 10.8. I dry hopped with an ounce of Cascade, an ounce of Amarillo and two ounces of Liberty hops.
The IPA finished at 1.011 SG for a final ABV of 9.5%. I dry hopped with an once of Simcoe, two ounces of Cascade and an ounce of Amarillo.
I will let both set another 5 days before kegging. If I can score some spirals, I will oak age the barley wine another week or two before kegging.
Next up I plan to split a 6 gallon batch of Imperial Porter and finish with 3 gallons of Bourbon Vanilla and 3 gallons of Chocolate and something else.