Home > Brewing > Brew #77: Arse over Tit Barley Wine

Brew #77: Arse over Tit Barley Wine

September 26, 2014

Double-mashing first time with #74 DIPA was such a piece of piss so time to push the envelope big time – a barley wine as strong as I can make it without any sugar. A very simple brew, some bottles to be aged and matured for at least two years (50th birthday). Less carbonated than usual, I am using about 0.5L instead of the usual 1.5L of sweet wort (speisen).

Mashed the full cycle with half the grist: mash in at 55°C, 2x20mins at 66°C, 30mins at 66°C, 10mins at 66°C and 10mins at 66°C, totalling 90 minutes. Rinsed until I had the usual 26L again, emptied malt pipe, replaced the grist, shut down and reprogrammed the system, then started mashing again: mash in at 66°C, 2x20mins at 66°C, 30mins at 66°C, 20mins at 66°C and finally 15mins at 77°C.

Boiled for 90 minutes and bung all the hops in at the beginning. Mash efficiency was quite low at 73 per cent, 1088° at the beginning of the boil. Didn’t reach 1100° but wanted to brew all malt beer without any sugar despite the beer having a greater chance not ending up digestible.

name Arse over Tit
“style” Barley Wine
brewlength 24 litres
IBU 64
EBC 25
IBU to OG ratio 0.68
brewing date 26-Sep-14
yeast 2xBurton Union M79
OG 1094
fermentables grain kg %
grain 1 Pale Ale 9.400 92.2%
grain 2 Amber 0.400 3.9%
grain 3 Crystal150 0.400 3.9%
total 10.200 100%
hops gram minutes ibu %ibu
WGV 7.02% 50 90 25 39%
First Gold 6.44% 50 90 23 36%
Target 10.2% 10 90 7 11%
Admiral 13.89% 10 90 9 14%
total 120 64 100%
double mash
mash schedule minutes °C
step 1 – mash in 5 55
step 2 90 66
change of malt
step 3 90 66
step 4 – mash out 15 77
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Categories: Brewing