Fat Robin Barleywine, with WLP070 Bourbon Yeast

What follows here is my recipe for Fat Robin Barleywine.  This is my first barleywine and my first all-grain recipe that I designed from scratch using the Beer Smith 2 software.  I brewed this on January 19, 2014.  In late February 2014, I bottled this into some beautiful used 25oz swing-top bottles that I got used from Northampton Beer & Winemaking on King Street in Northampton, MA.  I also had labels made for this at Grogtag just because I liked that such a thing was possible.

This recipe includes 11.5oz of light DME because I was new to the concept of fly sparging and missed my target OG, so I  had to bring it up.  Also, I made a 1,000mL starter, with one vial of Bourbon Yeast (White Labs #WLP070), but would probably use two vials in the future or step up the one vial into a larger starter before using it.  

When I bottled this, it took a few month to carbonate properly.  I am assuming that this has something to do with the WLP070 Bourbon yeast.  Happily I bottled a couple of 12oz test bottle to check it along the way, so I did not have to waste too much of it.  

This barleywine had a great taste.  The WLP070 Bourbon Yeast adds a very distinctive smoked-malt taste that is hard to nail down.  I am down to my last 3 bottles and need to make another batch soon.     

Fat Robin Barleywine (v1.0)
English Barleywine (19 B)
Type: All Grain
Batch Size: 5.00 gal
Boil Time: 60 min
Final Bottling Vol: 4.59 gal
Equipment: (10 gallon mash tun, 7 Gal pot) 
Efficiency: 72.00 %
Est Mash Efficiency: 87.4 % Taste Rating: 30.0

       Amt         Name                                                Grain %             IBUs

  • 10 lbs     Pale Malt, Maris Otter (3.0 SRM)     55.6 %
  • 4 lbs      Pale Malt (2 Row) US (1.7 SRM)       22.3 %
  • 2 lbs      Vienna Malt (4.0 SRM)                       11.1 %
  • 1 lbs       Honey (1.0 SRM)                                 5.6 %
  • 11.5 oz    Light Dry Extract (8.0 SRM)             4.0 %
  • 4.0 oz    Roasted Barley (525.0 SRM)             1.4 %
  • 1.00 oz   Citra Leaf [12.00 %] - Boil 45.0 min                    25.1 IBUs
  • 1.00 oz   Willamette Pellet [5.50 %] - Boil 15.0 min            6.8 IBUs
  • 2.00 oz  Citra Leaf [12.00 %] - (flameout)                          0.0 IBUs
  • 1.00 tsp  Irish Moss (Boil 10.0 mins)
  • 1 pkg      Bourbon Yeast (White Labs #WLP070)

Est Original Gravity: 1.100 SG Est Final Gravity: 1.024 SG Estimated Alcohol by Vol: 10.1 %
Bitterness: 31.9 IBUs  -- Est Color: 15.5 SRM
Mash Name: Single Infusion, Full Body, No Mash Out
Sparge Water: 4.24 gal -- Sparge Temperature: 168.0 F
Measured OG: 1.080 -- SG Measured Final Gravity: 1.016 SG
Actual Alcohol by Vol: 8.5 % Calories: 274.0 kcal/12oz
Total Grain Weight: 17 lbs 15.5 oz -- Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20  (Estimated by software, I did not take a live reading)
Mash Steps

  • Mash In
  • Add 23.51 qt of water at 166.6 F
  • 156.0 F -- 45 min
  • Sparge: Fly sparge with 4.24 gal water at 168.0 F
  • Mash Notes: Simple single infusion mash for use with most modern well modified grains
    (about 95% of the time).

Carbonation Used: Bottled with 4.00 oz Corn Sugar
Storage Temperature: 65.0 F

Notes

  • 1.052 Gravity after Mash, before boil or honey add.