Inspiration
Having started brewing with the brewman himself Sam Filipenko nearly 5 years ago - and having lived across the world/ in other cities from eachother for the past year and a half, it had been a while since we had brewed together. We were both home in Vancouver for the holidays, and so a Backalley Brew® was in the pipeline. Since neither of us live in Vancouver anymore, we knew it needed to be something we could age for a year or so. We also had had bad luck with our previous barley wine, so wanted to give it another go.
Recipe based on AHA Gold Medal Barley Wine recipes with some small changes. This will become something completely different now though since we've dumped dregs from Fantome's Saison into the mix. Only time will tell. The Backalley Boyz are back in the pocket.
Recipe based on AHA Gold Medal Barley Wine recipes with some small changes. This will become something completely different now though since we've dumped dregs from Fantome's Saison into the mix. Only time will tell. The Backalley Boyz are back in the pocket.
The Recipe
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Boil Size: 7 gallons
Efficiency: 69% (brew house)
Original Gravity: 1.111
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 80.4
SRM (morey): 18.02
Fermentables
9.5 lb - United Kingdom - Maris Otter Pale (51.6%)
5.5 lb - Canadian - Pale 2-Row (29.9%)
1.5 lb - Corn Sugar - Dextrose (8.2%)
0.9 lb - American - Caramel / Crystal 60L (4.9%)
0.5 lb - American - Caramel / Crystal 120L (2.7%)
0.5 lb - American - Caramel / Crystal 20L (2.7%)
Hops
1 oz - Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 45.33
0.5 oz - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 20 min, IBU: 8.25
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 20 min, IBU: 26.82
Mash Guidelines
1) Temp: 152 for 60 Minutes (fairly sure we wound up going over this by accident, to around 160, shit)
2) Temp: 171 F
Yeast
Wyeast - London Ale III 1318 x 2
Post-Brewday Notes
Brewed December 21st, 2016
Fermentation begins easily and is vigorous, but stalls around a week later at 1.042 (due to high mash temperature). I had brought back a bottle of Fantome's Saison from Amsterdam and the beer tasted really nice - with some notes of plum and other lighter fruits that we figured we'd just try adding to the beer to salvage it. So now we officially have a very real experiment on our hands. This beer won't be bottled/kegged/drank until December 2017/January 2018 when hopefully both myself and co-backalley brewmin Sam are back in Vancouver at the same time. Notes to come.
Batch Size: 4.5 gallons (fermentor volume)
Boil Size: 7 gallons
Efficiency: 69% (brew house)
Original Gravity: 1.111
Final Gravity: TBA
ABV (standard): TBA
IBU (tinseth): 80.4
SRM (morey): 18.02
Fermentables
9.5 lb - United Kingdom - Maris Otter Pale (51.6%)
5.5 lb - Canadian - Pale 2-Row (29.9%)
1.5 lb - Corn Sugar - Dextrose (8.2%)
0.9 lb - American - Caramel / Crystal 60L (4.9%)
0.5 lb - American - Caramel / Crystal 120L (2.7%)
0.5 lb - American - Caramel / Crystal 20L (2.7%)
Hops
1 oz - Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 45.33
0.5 oz - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 20 min, IBU: 8.25
1 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 20 min, IBU: 26.82
Mash Guidelines
1) Temp: 152 for 60 Minutes (fairly sure we wound up going over this by accident, to around 160, shit)
2) Temp: 171 F
Yeast
Wyeast - London Ale III 1318 x 2
Post-Brewday Notes
Brewed December 21st, 2016
Fermentation begins easily and is vigorous, but stalls around a week later at 1.042 (due to high mash temperature). I had brought back a bottle of Fantome's Saison from Amsterdam and the beer tasted really nice - with some notes of plum and other lighter fruits that we figured we'd just try adding to the beer to salvage it. So now we officially have a very real experiment on our hands. This beer won't be bottled/kegged/drank until December 2017/January 2018 when hopefully both myself and co-backalley brewmin Sam are back in Vancouver at the same time. Notes to come.
Tasting Notes
Est. January 2018
Est. January 2018