Saturday, November 04, 2006


S^4 Ale Recipe

My last few posts have centered around my experiment using the strong runnings from Stewart's latest batch of barleywine. I had a sudden "AHA!" when I went to get the recipe, and have a much better idea why the beer has such a strong flavor, which until now I've been unable to really nail down... HOPS.

Yeah, I used about double what I thought... so my guess is that many of the flavors are just unincorporated hop flavors that will blend and mellow with age - the brew is more like a low octane english barleywine than maybe a traditional strong ale... not sure. At any rate, for 10 gallons:


Hops (12 oz total):
Yeast: 2 packages Nottingham Dry Ale yeast


Session stats:
Original Gravity: 19.8 brix (~1.079)
Fermentation temperature: 70-73 deg
Final Gravity: 1.016 (hydrometer)
Calculated %ABV: 8.5
Calculated IBUs: 57.5 (Rager)

So there you have it. Lots of hops, but supposedly not an overwhelming amount of IBUs. Despite that - I think the 12oz really packed in alot of hop flavor, which at the moment is hitting my palette as "medicinal". That should mellow with age.

I'm not saying that I don't have fusels in there... cause Jebus knows there probably are... but its probably not as big a deal as I was originally thinking. I think once it ages for 6 months or so, this ought to be a tasty (albeit pretty hoppy) brew.

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