2012 BW (English Barleywine)
2nd Place, Strong Ales – UK National Homebrew Competition 2013
3rd Place, Strong Ales – UK National Homebrew Competition 2014
1st Place, Strong British Ale – UK National Homebrew Competition 2015
BJCP style guide: 19B English Barleywine
95.1% Maris Otter
2.5% Weyermann Caramunich II
2.5% Dark Crystal (240EBC)
90min: 1.7g/l Challenger, 8%AA; 1.7g/l Target, 12.9%AA
20min: 0.6g/l Challenger, 8%AA; 0.6g/l EKG, 5.9%AA
0min: 0.6g/l Progress, 5.6%AA; 0.6g/l EKG, 5.9%AA
Yeast: Wyeast 1028 (repitch ~ 600ml slurry in ~27L)
OG: 1109
FG: 1026
IBU: 63 (calc. Tinseth)
Method:
Mash at 67C for 90min; CRS 0.89ml/l in all liquor. 1.5 tsp CaSO4 in boil. 1/2 pack dried yeast late in boil as additional nutrient. Cooled to 16C for pitching, allow to rise to 18-19C and hold for 7 days. Raise to 20C subsequently to ensure full attenuation.
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