Caramel Moe

Note:

Joe wanted to do all grain, perhaps we picked too big a project for the first time. Ended up with 6-8hr brew day, emergency trip to the brewshop (moldy hops), but all around good time. We wanted to use Maris Otter but hard to find. Approximated with pale malt and biscuit.

Poor efficiency but then we did dump a ton of wort. Need bigger boil pot before reattempting.

* 18lb Organic Am 2-row pale malt
* 3/4lb Biscuit
* 2oz Willamette
* 1/2oz Fuggle
* Scotch X4

Calculated 43 IBU (I get 38 using fuggle:4.0% and wilamette:4.6%, not sure where 43 came from)

Style:

barleywine

Ibu:

Abv:

8.8%

Size:

5.0 gal

Recipe

Procedure

Data Points [ + ]
63	note: Mash: 4.5gal@175F + 0.5gal@212F => 154F mash temp for 1 hour Sparge: 4.5gal@160F with 10min rest + 2gal@140F Boil: Continuous Malting: to maintain boil small amounts of green wort were continuously added to boil point throughout the 4hr boil (5gal pot, 10gal wort...) resulting in a beer with varying boil times. Hop Schedule: * 1/2oz ea Willamette, Fuggle@60min * 1oz Willamette@30min * 1/2oz Willamette@5min Waste: Ran out of steam to keep boiling, ended up tossing 2.5gal wort@1.020. Other: Initial starter failed (Tubby yeast too old), made new starter, pitch asap. date: 10/17/2009 SG: 1.087 @ 60F
64	date: 10/19/2009 note: pitched scotch x4 starter SG: 1.087 @ 60F
81	note: Bottled. Now I understand what cloying means. Forgot to sample until after priming sugar was added so SG may be artificially high. date: 11/29/2009 SG: 1.020 @ 60F
98	date: 01/02/2010 note: not cloying. malty but good. strong caramel notes SG: 1.0xx @ 60F
106	note: Great head retention esp in Sierra Nevada laser etched tulip glass. Head is fine, creamy like meringue. Lacing like a cat house. Still fairly sweet but not cloying, close but not cloying. date: 01/25/2010 SG: 1.0xx @ 60F
171	date: 06/04/2010 note: Pecan Pie: bottled Wild yeast fermented version of this beer. Result is very much like roasted pecans - probably oxidation, lots of caramel flavor. SG: 1.0xx @ 60F