American Barleywine/Fruit Sour (Partigyle)
American Barleywine


Type: All Grain

Date: 8/9/2016

Batch Size: 11.00 gal

Brewer: Mike Young
Boil Size: 12.47 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:


Amount Item Type % or IBU
16.00 lb Pale Malt - Avangard (3.5 SRM) Grain 50.00 %
10.00 lb Pale Malt, Golden Promise (3.0 SRM) Grain 31.25 %
5.00 lb White Wheat Malt (2.4 SRM) Grain 15.63 %
0.75 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 2.34 %
0.25 lb Special B Malt (150.0 SRM) Grain 0.78 %
2.00 oz Oak Cubes (Toasted) (Secondary 0.0 min) Misc
1 Pkgs Belgian Lambic Blend (Wyeast Labs #3278) Yeast-Ale
2 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale


Beer Profile

Est Original Gravity: 1.075 SG

Measured Original Gravity: 1.105 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: 1.030 SG
Estimated Alcohol by Vol: 7.05 % Actual Alcohol by Vol: 9.86 %
Bitterness: 0.0 IBU Calories: 500 cal/pint
Est Color: 9.3 SRM Color:

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 32.00 lb
Sparge Water: 5.31 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 44.00 qt of water at 160.3 F 150.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  


Barleywine: SG = 1.105, Hops = 3.5 oz Magnum (70), 1.5 oz Amarillo (0), 2 oz Centennial (0), 1 oz Cascade (0), 10 minute hop stand after turning off heat.

Sour: SG = 1.054, Hops = 2 oz Belma (mash), steeped 1 lb carapils for 30 minutes in mash. Boiled 1-2 gallons wort to increase mash temp to mash out and help with draining. Boil 15 minutes with wort chiller and cool before BW is done w/ boil. Had to extend the BW boil by 10 minutes b/c sour wasn't cool enough yet.

9/6/2016 - Transferred barleywine onto 2 oz medium toast oak cubes that were steamed in the microwave. SG=1.030, which seemed pretty high. Hopefully it'll drop a few more points as it ages, but likely not. Plan to add whiskey at kegging for a barrel aged character.
10/5/2016 - Kegged. FG=1.030. Still higher than anticipated FG, but the oak dried out the overall impression. Strong bitterness and mild hop flavor. Should age nicely.

Sour: 2/14/2017 - Added 3 lbs of mixed berries (raspberry, blueberry, blackberry, strawberry) to the fermenter after thawing and crushing.
2/21/2017 - Kegged sour. FG=1.004. Fruit aroma and flavor were more minimal than expected. Sour characteristics were more hay-like as I've experienced with fruited sours before. Planning on serving this one sooner rather than later to get the most out of the fruit.

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