Batch 128, Barleywine partigyle

My homebrew club is doing another barrel aged beer, this time a barleywine. The recipe is a Bigfoot clone. I bumped up the grain bill to do a partigyle.

5 gallons barleywine, 5 gallons pale ale.

30 lbs 2-row
1.5 lbs Crystal 60

2.0 oz Chinook, 60 minutes
1.0 oz Cascade, 20 minutes
1.0 oz Centennial, 20 minutes
2.0 oz Cascade, 10 minutes
1.0 oz Centennial, 10 minutes

This is hops for 5 gallons, so double these hops as this quantity goes in both boil kettles.

Wyeast 1272, American Ale II

This is slightly different than the Bigfoot clone recipe, I was a little short on Centennial, and didn't have the darker crystal malt on hand.

This gives an OG of 1.075. Reading my partigyle notes, this will make a barleywine at 1.103 and a smaller beer at 1.050.

31.5 lbs grain will absorb 4 gallons of water (31.5 lbs x 0.125 gal/lbs = 3.9 gal = 4 gal or close enough), so I mashed with 11 gallons to get 7 gallons of wort in the boil kettle with a single run off.

Sparged with 7 gallons into a second boil kettle for the pale ale. No additional absorption on the second runnings, so collected all 7 gallons.

I used my HLT as the second boil kettle and forgot to put in the SS braid before filling it, so I used a hop bag.

Barleywine OG: 1.104 actual
Pale ale OG: 1.058 actual

Batch 127, Leeser

The name is an inside joke, you'd need to watch Doc Martin to get it.

10 gallons Pilsner

OG: 1.044
FG: 1.011
IBU: 41
SRM: 12
ABV 4.3%

10 lbs pilsner malt
7 lbs munich malt
1 lb vienna malt
1 lb carapils

Mash in with 7.5 gallons at 165F for mash temp of 154F. Hold 1 hour. Sparge with 7.5 gallons 180F to collect 12.5 gallons in boil kettle.

2.5 oz Mt. Hood, 60 minutes
1.25 oz Perle, 60 minutes
1.5 oz Czech Saaz, 15 minutes
1.5 oz Czech Saaz, 5 minutes

Wyeast 2124, Bohemian lager yeast, 2 packages.

It appears I boiled a little too hard, I ended up with 9 gallons of 1.054 wort in the fermenters. Topped off with 1 gallon cold water, which puts actual OG at 1.049.

Pitched at 50F, hold at 50F for 12 days.
Raise to 65F for 24 hours.
Lager at 34F for 40 days.


Update, 12/29: Racked to new kegs without moving the lager kegs, so got very clear beer. Primed each keg with 1.75 oz table sugar.