Old Stoner
| Name |
Old Stoner |
| Description |
A Pacific Northwest style barleywine |
| Added by |
Denny Conn |
| Date Submitted |
Fri, 18 Apr 2003 08:42 PM (GMT) |
|
- 20.00 lbs. Pale Malt(2-row)
- 4.50 lbs. Munich Malt(2-row)
- 1.75 lbs. CaraMunich 80
- 0.75 lbs. Crystal 60L
- 2.00 oz. Columbus Whole 18.30%AA First Wort Hopping
- 3.00 oz. Chinook Whole 14.50%AA 60 min.
- 1.00 oz. Centennial Whole 7.80%AA 2 min.
- 1.00 Tsp Irish Moss Fining 15 Min.(boil)
- WYeast 1056 Amercan Ale/Chico
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| Mash at 154F for 60 min. Boil 10 min., then start hop schedule |
|
| Style |
Barley Wine |
| Recipe Type |
All Grain |
| Batch Size |
5 gal. |
| Original Gravity |
1.105 |
| Final Gravity |
1.024ish |
| Boiling Time |
70 min. |
| Primary Fermentation |
18 days in glass 65 F |
| Secondary Fermentation |
2-3 months in glass |
| Other Specifics |
Est. 132 IBU, Approx. 12% ABV |
|
| Don't rush this beer! Give it at least 2 weeks in primary and 2 months in secondary. Be careful of temp. increases in primary... there's a lot of fermentables here and it'll take off if you're not careful. Add 1 pkg. Danstar Nottingham dry yeast to the bottling bucket along with your priming sugar. The fermentation yeast is going to be pretty much useless by the time you bottle. Age well. I have bottles of this recipe that are 6 years old. In a recent tasting, a 4 year old bottle was great! |
User Comments
6 Comments Posted
[ add new comment ]
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Re: Old Stoner |
May 4th 2003, 04:06 am
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I had the opportunity to taste this one and it is excellent. Nice balance between the big malt backbone and the hops. |
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Re: Old Stoner |
May 14th 2003, 01:45 am
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DConn, I've enjoyed reading your recipes. I recently made my first all-grain brew. Your recipes call for a lot of lbs of malt. I was wondering how you handle so much grist. I love strong ales and would love to hear tips about your procedure- i.e. size of kettle used, sparging technique, etc. Thanks! |
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Re: Old Stoner |
Jun 9th 2003, 10:09 pm
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Obo, I generally prefer higher gravity beers, and that takes more malt! Especially for this one, a barleywine. I mash in a 48 qt. rectangular cooler and batch sparge. I've been promising a more complete write up on how I brew and what I use for some time...hopefully I'll get to it "Real Soon Now"! |
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Re: Old Stoner |
Aug 29th 2003, 08:09 pm
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This beer took a blue ribbon at the 2003 Oregon State Fair and finished runner up BOS. |
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Re: Old Stoner |
Jan 31st 2004, 08:28 pm
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I just brewed this beer today, what a ton of grain in this one! This is only my 4th all grain batch but I have been brewing for 10 years. I did change the hops a bit I used 2 oz of each kind of hops instead of the 2, 3 and 1 oz as they came packaged that way. My boil was almost 90 min as I had a lot more than 6 gallons of wort. I separated the 7+ gallons into two pots to boil off the water quicker. My finishing gravity at 60 F came to 1.090 so I was a bit shy of the target, something I have not been able to get right in 4 tries now. I tasted the wort and it is like liquid hops in syrup (yummy!), now I just have to wait 2+ years to enjoy this beer. I have a couple cases of Champaign bottles and a corker waiting to bottle this batch should be very sweet. I can't wait! |
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Re: Old Stoner |
Nov 20th 2004, 08:34 pm
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I am giving this recipe a try this weekend and am already counting down the long months until I can try it. I also use a rectangular plastic cooler for mashing and have had good results. I built a grid of 1/2" PVC pipe with slots cut in them for easy sparging through the drain hole in the cooler. I have a question about priming for Denny Conn or anyone else who has made this recipe. What sugar and amount do you recommend for this brew? |
