It's a story of an American Barleywine. In a previous post, I told of my reason why I wanted to create a giant hoppy Barleywine. The Thames Valley II  yeast inspired me. I formulated this based on the amount of malt I thought I wanted to cram into my mashtun. I scaled back my hop addtions down to 4 in the kettle, plus dryhopping I'll do in secondary. I ended up with about 8 gallons in the kettle and 7 in the fermenters.

Ken

31# mix of Great Western 2-row & Gambrinus Pale Malt

1# Weyermann Carafoam

1# Simpson's Extra Dark Crystal (160L)

90 min: 2 oz. Nugget 12.1% aa, 2 oz. Soriachi Ace 10.9% aa (80 ibus)

30 min: 1 oz. Styrians 5.2% aa (6.5 ibus)

5 min: 1 oz. Styrians 5.2% aa, 1 oz. Cascade 5.4% aa

K.O.: 1 oz. each Styrians, Cascade, Citra @ 11.1% aa, and Soriachi Ace

Yeasts were 12 ounces of 1098 slurry & something like 6-8 ounces of 1882 slurry that I made a 1.040 starter for. Adjusted grav with starter is about 1.098 for that half of the batch.

Wyeast Brewer's Choice Yeast Nutrient^TM and Irish Moss were used as usual.

I saccharified at 150F for more than an hour, sparged, and stopped runnings when I had a kettle gravity of something like 1.082 or so. I boiled 15 minutes before I added the 90 minute hop addition. Gravity was still comin' out in the 1.040s, so I improvised a small bier. I ended up with 2.5 gallons of 1.048 small bier. Pretty big small bier! Medium bier?? With two additions of Soriachi Ace, I think it'll be fairly hoppy. I've primed that one in the keg.

I ran the ferment in the low 70's and left it in primary for 3 weeks because I was hoping for more attenuation. I split it favoring the 1882 with 4 gallons and 1098 has about 2.5ish.

1098: 1.102 to 1.028, for 73.5% aa & 9.9% abv

1882: 1.098 to 1.025, for 73.5% aa & 9.6% abv

I think those are the numbers anyway. I keep threatening to get a lab grade hydrometer. If there were to be a next time I'd skip the Carafoam and try to mash at 147F. It tastes really good though. Pretty hoppy and the nose is great, best from the 1882 half. Malt is great. It definitely tastes like an American Barleywine even if it is a little on the sticky side. It should age well though. I'll be dryhopping it in the last 10 days of it's existence in secondary with 1/2 ounce of each of the four finishing varieties, that is a 1/2 ounce each in both halves. That'll bring the total to nearly 1 pound of hops used for the entire batch.