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Strong Ales Brett Goldstock Mike Habrat September 24 th, 2013
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BJCP Guidelines Category 19 19A Old Ale OG 1.060-1.090 ABV 6 - 9% Fills space between strong bitters/porters and barleywines. Sweeter/maltier balance; strength/character vary widely. Winter Warmers, Strong Dark Milds, Strong Bitters. Can have age character (lactic, Brett, oxidation, leather)
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BJCP Guidelines Category 19 19B English Barleywine OG 1.080-1.120 ABV 8 - 12% Rich and strong. Can show character from aging. Less emphasis on hops than 19C.
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BJCP Guidelines Category 19 19C American Barleywine OG 1.080-1.120 ABV 8 - 12% Well hopped, but balanced. American hop varieties. Less extreme hops than IIPA; more malt and body.
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Mike’s American Barleywine Brewed November 2012 Grain Bill – British Pale Malt (2-row) 83.8% – Crystal 60L 5.4% – Cara-Pils 5.4% – Crystal 90L 3.1% – Crystal 120L 2.3% Hops – 1.5 oz. Chinook@90min. – 1.3 oz. Chinook@60min. – 1 oz. Centennial@30min. – 1 oz. Centennial@15min. – 0.5 oz. Cascade@15min. – Dry hops: 1 oz. Chinook, 1.1 oz. Centennial, 1.5 oz. Cascade
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Mike’s American Barleywine Yeast – White Labs WLP001 Mash – Single step – Saccharification Rest: 150F, 90 minutes – Mash Out Rest: 160F – Batch Sparge
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Brewer’s Association Guidelines Old Ale OG 1.058 – 1.088 ABV 6 – 9% Suggest that Brettanomyces/Sour versions can be treated separately.
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Brewer’s Association Guidelines Strong Ale OG 1.060 – 1.125 ABV 7 - 11% Minimal hops Low roast is ok Rich, sweet, complex esters
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Brewer’s Association Guidelines British-Style Barley Wine Ale OG 1.085 – 1.120 ABV 8.4 – 12% High residual malty sweetness Usually low hops Oxidative aromas/flavors
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Brewer’s Association Guidelines American-Style Barley Wine Ale OG 1.090 – 1.120 ABV 8.4 - 12% Hops No oxidative aromas/flavors Complex alcohols
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Brewer’s Association Guidelines Other Strong Ale or Lager Double Alt Triple IPA Quadruple Cream Ale Imperial Anything
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American Barleywine vs. Double IPA American BarleywineImperial/Double IPA OG: 1.080 – 1.120OG: 1.070 – 1.090 FG: 1.016 – 1.030FG: 1.010 – 1.020 IBUs: 50 – 120IBUs: 60 – 120 SRM: 10 – 19SRM: 8 – 15 ABV: 8 – 12%ABV: 7.5 – 10%
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American Barleywine 11 gallon recipe Single boil kettle, 2 fermenters OG: 1.100 Fermenter 1 – WLP001, 5 vials – Aerate with O2 – 68-72F fermentation – FG: 1.014 Fermenter 1 – WLP001, 2-liter starter – Aerate with O2 – 68F fermentation – FG: 1.026
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Accidents Happen
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History of Strong Ale Old Ale – Predates Barleywine – 17 th /18 th century – “Strong” not used until 18 th century as descriptor – Designator of “old” denoted that beer was “vatted” for 1 year or more – Character influenced by wood vats used for storage More than just oxidation (Brett and bacteria) Acidic, horsey, leather-like, and solventy character Speculation that lactic acid sourness balanced low attenuation Not strongest of ales at the time
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History of Strong Ale Old Ale – Today’s character Not usually brewery aged for extended periods Lower gravity No Brett/bacteria character Can vary from sweet to dry with moderate to high alcohol Ex: Gale’s Prize Old Ale, Theakston Old Peculier, Alesmith Old Ale – Compared to Barleywine Lower OG Lower alcohol No late hop character Sweeter/lower attenuation
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History of Strong Ale Barleywine – Originated out of Burton-on-Trent in second half of 19 th century – Designator not employed until 1903 – Used as a marketing ploy by Bass – Bass No. 1 (1868) – Employed partigyle brewing process
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History of Strong Ale Barleywine – Compared to Old Ale Bigger than Old Ale (OG, alcohol) Increased hop character (bittering & late additions) Lactic acid may have balanced low attenuation in early days as in Old Ale – English version emphasizes malt and fruity esters – EX: Thomas Hardy’s Ale, JW Lees Vintage Harvest Ale, Fuller’s Golden Pride – Amped up by Americans in late 20 th century Increased bittering and flavor/aroma hop character Ex: Anchor Old Foghorn (1975), Sierra Nevada Bigfoot (1983), Alesmith Old Numbskull
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Brewing Strong Ale
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Brewing Strong Ales Generally Speaking… Grain Bill – British Pale Malt (for Old Ale/English BW) – American 2-row (for American BW) – Caramel (Crystal) Malt – Some dark malts – Adjuncts (Molasses, Treacle, Invert Sugar, Dark Sugar) – Starchy Adjuncts (Maize, Flaked Barley, Wheat)
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Brewing Strong Ales Hops – British (EKG, Fuggles, etc.) for Old Ale/English BW – Citrusy American Hops for American BW – Less hopping for Old Ale/English BW vs. American BW – Dry hopping for American BW Yeast – Less attenuative British Ale Yeasts (Old Ale and English BW) – Attenuative American Ale Yeasts (American BW)
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Brewing Strong Ales Extract Beers – Large amount of malt extract (~10-15 lbs. for 5 gallons) – Adjuncts to raise alcohol – Steeping grains (Crystal Malts)
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Brewing Techniques Hopping – Use flavor, aroma, and dry hop additions for American style BW – Dry hop after primary, post yeast flocculation (Secondary) – Hop freshness counts (American BW) – Not very relevant for Old Ales and English BW Attenuation – Avoid producing too much unfermentables (cloying) – Mash between 148 – 153 F depending on type and amount of specialty malt Higher OG = lower mash temp – Use alcohol tolerant, higher attenuative yeasts at proper pitch rates Large starter Multiple vials and/or multiple yeast strains Yeast cake from previous brew – Old Ales usually employ lower attenuative English yeasts – Supplement with adjuncts Old Ale can employ treacle, molasses Increase BW fermentables by adding sugar
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Brewing Techniques Fermentation – Temperature control important to keep fusel alcohol and ester production in check – Ferment cool (64 – 70 F) Higher temps for Old Ale and English BW Cooler temps for American BW Aging – Time is on your side – or is it? English vs. American – Warm vs. cool aging – Let complexity develop in Old Ale and English BW Carbonation – Low to moderate (1.5 to 2.5 volumes)
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Brewing Challenges
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Achieving high gravity – All grain brewing Mash thick (1 qt./lb.) Increase grain amount as efficiency usually lower Supplement with extract Make smaller batch Brew twice – Top off fermenting wort – Make small beer from remaining sugars Boil longer (> 2 hours) Boiling Avoid boil overs – messy & loss of hops FermCapS very handy
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Brewing For Competition What we like to see as judges Old Ale Malty, sweet. Alcohol, but not sharp. Optional character: Oxidative, Esters, Light Roast/Chocolate, Lactic, Brett
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Brewing For Competition English Barleywine Very rich and sweet. Intense and complex malt. Toast, caramel, toffee, molasses. Oxidative/vinous Plenty of alcohol, but not harsh or solventy. Low hops
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Brewing For Competition American Barleywine Hops! (Citrus) Balance the hops and malt. Let malt sweetness come through, but always bitter. Smooth alcohol
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Thanks!
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