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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

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I Do Brew - My Barley Wine

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  • Top | #1

    I Do Brew - My Barley Wine

    Finding this thread has me breaking out all of my home brew recipes and looking through to see what to brew. I found my Barley Wine Recipe and wanted to share it with everyone here. In fact I still have one bottle left that I am saving for this September when my parents come out to visit. My dad was my best man at my wedding, and I want to share the last bottle with him. I am hoping that it is still good lol as it has been aging in a dark corner of my basement for over three years now.

    When I did this one I had to create a mashtun out of a standard cooler in order to fit all of the grains in it. There are not a lot of different ingredients for this recipe, but it is a large quantity. My original gravity before the boil was 1.079 for this, after the 2 hour boil it reached 1.113, and my final gravity after fermenting was 1.042. All this resulted in an ABV of 9.3%. I was hoping for higher, but I think that my second and third yeast pitches needed to be a bit bigger.

    An item that I used also was an aeration stone and oxygen. Aerating on days 2, 3, and 4. There are also a total of 3 yeast starters. The first one is a double batch, and the other two are normal starters. These need to be really active yeast starters in order to be able to survive through the high ABV this beer will reach.

    I used a calculation that I got from the book, "Barley Wine" written by Fal Allen and Dick Cantwell, of 1 quart of water per pound of grain as a place to start. However you need to watch how much you use for your sparge, because if you add too much water you will not get the high gravity that you need in order to get the ABV you are looking for.

    If you try this recipe out let me know how you did. Like I said it isn't super fancy and my next batch I may throw it on a few split vanilla beans when it goes into secondary.

    Ingredients
    Malt
    25 pound of Marris Otter
    1 pound English Chocolate Malt

    Hops
    12 ounces of East Kent Golden pellet hops

    Yeast
    Main huge starter
    2 packages of White Labs WLP005-British Ale Yeast
    Additions for days 3 and 5
    2 packages of White Labs WLP001-California Ale Yeast

    Mash for 90 minutes between 148-150 degrees. When using an insulated cooler to hit your mash temperature use this calculator to make your life WAY easier https://www.brewersfriend.com/mash/ .

    During your sparging into your boil kettle check the gravity often and make sure to stop pulling from the mash tun when your pre-boil gravity is close to 1.080.

    Hop additions during boil
    4 ounces EKG at start of boil
    4 ounces EKG at 45 minutes remaining
    4 ounces EKG at 10 minutes remaining
    4 ounces EKG at 1 minute remaining

    Cool the wort as fast as possible and put into fermenting container. Use the aeration stone and O2 to saturate pure oxygen into the wort for about 5 minutes. Make sure that the wort is below 70 degrees and pitch the double batch of WLP005. I highly recommend a blow off tube, as well as putting the fermenter in at least a shallow tub if the wort is anywhere over halfway filling your fermenter. Just an experience thing and a dislike of cleaning wort and yeast off the basement floor due to super active fermentation.

    On day two aerate the wort again.

    On day three aerate the wort again and pitch the first of the two starters of WLP001

    On day four aerate the wort

    On day five pitch the second starter of WLP001

    Check gravity on day 14 (mine had dropped to 1.046 by this time)

    On day 25 check the gravity and rack to a secondary container. This is done to help with separating the bulk of the yeast and the hops from your now flat beer.

    On day 30, or when the majority of the yeast has fallen out of suspension, rack your beer from your secondary fermenter to your bottling bucket. Try to keep out as much of the fall out that is on the bottom. Mix up your priming sugar slurry and gently mix trying not to slosh it around. Then bottle. This is a great tool to help with your priming sugar additions
    https://www.northernbrewer.com/pages...gar-calculator

    For bottle conditioning it is recommended to keep it at temperatures around 65-70 degrees for 30 days or more for carbonation to build up. I ended up bottling two smaller 375ml bottles so that I could test the carbonation. I did that because all of the other bottles that I planned to give out were 750ml, and didn't want to waste that much testing to see if the carbonation process had finished.

    Once you have gotten good carbonation out of your testers you will want to cellar the beer. Temperatures between 48 to 55 degrees is preferred, and let it age for as long as you can hold off from drinking it. Six months was a good time frame for it to age and I have had one at 18 months.

    Enjoy and let me know your results.

  • Top | #2
    Looks like a great recipe. I don't have an all-grain set up (time, money, space) so I might try to convert to extract.

    Comment


    • Top | #3
      This looks real good brother! The next time you brew make sure you make yourself a hot shotchie with all that MO! (Look it up!)

      I have been brewing for a long time actually. Barleywine's are one of my fave's! I still have several around. Most pretty old. Maybe way too old! I think I still have a whole case of bottles from 10 years ago.

      You guys are making me want to brew soon!

      Although I have brewed a bunch, it's been a little while since I went whole hog so to speak. There were many years that I brewed twice a month, for YEARS. Really burnt myself out at that time but that was at the beginning of my Brutus Ten concept. Then I went on to brew over three hundred batches on it. The last was two years ago.

      Anywho, the last AHA gold I ever won was indeed a Barleywine. That was in 2005. Still got the shirt!

      Send me a beer brother!

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      • AverageJoe
        AverageJoe commented
        Editing a comment
        lonnie mac I remember hearing about that actually and had to look it up. Brewing TV-Episode 26:Big Beer Brewing. Dawson made the hot schochie in that episode.

        I have been an AHA member for a few years and I actually work GABF as a pourer, but I have never submitted my creations. I made a recipe called White Vanilla Café Mocha Stout. As well as a milk stout called Chocolate Moo Cow Stout .
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