{"id":663,"date":"2013-03-16T18:39:00","date_gmt":"2013-03-16T18:39:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2013\/03\/16\/go-big-or-go-home-gnarly-roots-barley-wine\/"},"modified":"2017-09-15T19:01:29","modified_gmt":"2017-09-15T19:01:29","slug":"go-big-or-go-home-gnarly-roots-barley-wine","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2013\/03\/16\/go-big-or-go-home-gnarly-roots-barley-wine\/","title":{"rendered":"Go big, or go home (Gnarly Roots Barley Wine)"},"content":{"rendered":"\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Tentative\u00a0Label<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
One of the downsides of a career as a scientist is you spend a lot of the early part of your career in temporary positions. For the past 12 years I’ve never known if I still be living\/working where I was 6 months in the future. I’ve finally reached a point in my career where that is no longer the case, meaning I can finally re-start brewing beers that require multi-year commitments – i.e. barleywines and sour beers.<\/div>\n
<\/div>\n
It has been over 8 years since my last batch of either of these two lascivious beer styles, despite them being\u00a0among\u00a0my\u00a0favourites. \u00a0It is time to end the drought – and since I’m also approaching my 20th year as a home brewer (December 6th 2016 is the day), I want to make something that I can use to celebrate the vicennia of my homebrewing hobby (plus, enjoy a few bottle of between now and then).<\/div>\n
<\/div>\n
Since this is a big beer event, I need a big beer – so I’m making a sour barleywine. \u00a0As in, combining my two\u00a0favourite\u00a0kinds of beer into one hellofa brew.<\/div>\n
<\/div>\n
This recipe is based on a recipe from Charlie Papazian’s “Homebrewers Companion”<\/a>. \u00a0For years I’ve wanted to brew his\u00a0Gnarly\u00a0Roots Barley Wine<\/i>; a classical American-style barleywine that is fermented with a normal ale yeast, and then soured with Brettanomyces bruxellensis<\/i> &\u00a0\u00a0Brettanomyces\u00a0\u00a0lambicus<\/i>.\u00a0Coming\u00a0in at ~12% alcohol, and requiring nearly a year to ferment, this recipe should produce a complex, wine-like beverage with the\u00a0unique\u00a0phenoic flavours and aromas imparted by brettanomyces<\/i> yeasts.<\/div>\n
<\/div>\n
I’ve\u00a0staid\u00a0nearly true to Charlie P’s recipe – aside from altering the bittering hop from Erocia to Chinook, and upping the portion of the beer brewed all-grain (its too big a recipe to do a 100% all-grain brew using my setup). \u00a0This beer should\u00a0fulfil\u00a0my cravings for both a barleywine and a sour. \u00a0Recipe and brew-day noted are below the fold.<\/div>\n

<\/a>Gnarly Roots:<\/b>
\nRecipe Specifications<\/b>
\n————————–<\/b><\/span>
\nPost Boil Volume: 21.84 l<\/span>
\nBoil Size: 27.32 l<\/span>Batch Size (fermenter): 20.00 l \u00a0\u00a0<\/span>
\nBottling Volume: 19.50 l<\/span>
\nEstimated OG: 1.109 SG<\/span>
\nEstimated Color: 12.5 SRM<\/span>
\nEstimated IBU: 108.8 IBUs<\/span>
\nBrewhouse Efficiency: 72.00 %<\/span>
\nEst Mash Efficiency: 79.2 %<\/span>
\nBoil Time: 90 Minutes<\/span>
\n
\n<\/span>Ingredients:<\/b><\/span>
\n————<\/b><\/span>
\nAmt<\/u> \u00a0 \u00a0 \u00a0 Name<\/u> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 IBU<\/u><\/span>
\n4.50 kg \u00a0 Pale Malt (2 Row) US (2.0 SRM)<\/span>
\n0.50 kg \u00a0 Crystal 45L (45.0 SRM)<\/span>
\n3.00 kg \u00a0 Light Dry Extract (8.0 SRM)<\/span>
\n75.00 g \u00a0 Chinook [11.90 %] – Boil 90.0 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a084.9 IBUs<\/span>
\n45.00 g \u00a0 Willamette [5.20 %] – Boil 30.0 min \u00a0 \u00a0 \u00a0 \u00a016.0 IBUs<\/span>
\n1.00 tsp \u00a0Irish Moss (Boil 10.0 mins)<\/span>
\n45.00 g \u00a0 Cascade [6.40 %] – Boil 0.0 min \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 0.0 IBUs<\/span>
\nAmerican Ale yeast (wyest 1056, from yeast bank)<\/span>
\nBrettanomyces\u00a0bruxellensis<\/i> (added 7-10 days post-ferment)<\/span>
\nBrettanomyces\u00a0lambicus<\/i><\/span>\u00a0<\/span>(added 7-10 days post-ferment)<\/span>
\n
\n<\/span>Mash Schedule:<\/b>\u00a0<\/span>
\nSingle Infusion, Light Body, Batch Sparge<\/span>
\nTotal Grain Weight: 8.00 kg<\/span>
\n—————————-<\/span>
\nName<\/u> \u00a0 \u00a0 \u00a0 Description<\/u> \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Temp Step<\/u> \u00a0 \u00a0Time<\/u><\/span>
\nMash In \u00a0 \u00a0Add 15.25 l of water at 70.9 C \u00a0 \u00a0 64.4 C \u00a0 \u00a0 \u00a0 75 min<\/span>
\n
\n<\/span>Sparge:<\/b>\u00a0<\/span>
\nBatch sparge with 2 steps (Drain mash tun, , 17.32l) of 75.6 C water<\/span>
\n
\n<\/span><\/p>\n

\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Boiling Gnarly Roots. Sparge water for
\nSon of Gnarly in the background<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Brew Day:<\/b><\/h3>\n

It was a typical mid-march brewday; the morning started off cold & snowy, but it was warm enough for everything to start melting by noon. \u00a0It was also a long brewday – the size of Gnarly Roots meant everything took longer – from heating the mash & sparge water, to brining the batch to a boil, even to measuring out ingredients. \u00a0Plus, I re-sparged the leftover grain to produce Son of Gnarly<\/a>; a parti gyle’d bitter-like concoction, designed to get my beer stocks \u00a0up and make use of some leftover hops.<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
24L where there should be 20L…<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

There isn’t too much to report about this brew. \u00a0Things went pretty much as expected, but for one problem. \u00a0Big beers like this require a long boil to concentrate the wort, meaning you begin with a larger-than-normal volume of unboiled wort. \u00a0This need to concentrate the wort must be balanced with not over-boiling, which can overly darken the final beer. \u00a0Unfortunately, I erred on the side of underboiling, and over-shot my final volume. \u00a0Instead of 20L, I ended up with 24L – and thus a S.G. of 1.100 instead of 1.109. \u00a0I also over-extracted the grain, meaning Son of Gnarly will be weaker than planned.<\/p>\n

On the plus side, the cultured yeasts did very well and I have more than enough yeast to start this beast. \u00a0Starting early next week I’ll have to begin getting the Brett<\/i>\u00a0yeast ready for their multi-month fermentation of this beer.<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

Tentative\u00a0Label One of the downsides of a career as a scientist is you spend a lot of the early part<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,7,8],"tags":[161,52],"class_list":["post-663","post","type-post","status-publish","format-standard","hentry","category-homebrewing","category-recipes","category-vintage","tag-barley-wine","tag-recipe"],"yoast_head":"\nGo big, or go home (Gnarly Roots Barley Wine) - 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