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Schnockered to Comfortably Numb Barleywine
Brewed: 12/30/2013 Kegged: 01/26/2014
 In 2013, I made it SheppyBrew's mission to have brewed at least one all-grain batch in each of the 23 beer categories (see SheppyBrew Styles). By December, I had done every category except Category 19. Strong Ale. Of the 3 styles in the Strong Ale category, 19C. American Barleywine seemed the most logical for me to brew.
To design the recipe, I started with the "Old Monster" recipe in Brewing Classic Styles. I reduced the grain bill and thus the OG and targeted ABV a little knowing that I am fine with a slightly smaller beer. Even so, the specs on this beer are still pretty much in the middle.
The hops I chose were ones I had in my freezer, and I decided to first wort hop them all.
I am not 100% sure where the name "Schnockered to Comfortably Numb" came from. Quite often when watching a movie or listening to a podcast or just living my everyday life, I will hear something that makes me think "hey ... that would make a good beer name". I will usually put it in a list on my smart phone to use later.
"Schnockered to Comfortably Numb", was in my phone and I that it would make a great name for a beer. But, I don't remember exactly where I heard the term. I have a vague relocation that I was listening to The Session on The Brewing Network, but I am not sure that is right.
I assume the "Comfortably Numb" part refers to the Pink Floyd song, but that could be wrong. I did google "Schnockered to Comfortably Numb" and that didn't give me a clue.
Regardless, I think it is a good name for a Barelywine, and I'm using it. If you might have heard the same thing I did and know about it, let me know in the comments or the Contact Us form on this website or even tweet me @esheppy.
The resulting beer should be a middle of the road American Barelywine. Big and malty with high alcohol and significant American hop character. This beer is meant to be aged. Hopefully I will be patient enough with it.
If you would like to read about this beer on my blog, see Sheppy's Blog: Schnockered
| Schnockered to Comfortably Numb --- Batch 1 |
| Style |
|
American Barleywine |
|
Batch Size |
|
5.50 gal |
| Type |
|
All Grain |
|
Boil Size |
|
7.76 gal |
| Brewhouse Efficiency |
|
70.00 |
|
Boil Time |
|
90 minutes |
Recipe Characteristics
| Recipe Gravity |
|
1.093 SG |
|
Estimated FG |
|
1.017 SG |
| Recipe Bitterness |
|
87.9 IBUs (Rager) |
|
Alcohol by Volume |
|
10.1 % |
| BU : GU |
|
0.947 |
|
|
|
|
| Recipe Color |
|
16.5 SRM |
|
|
|
|
| Measured OG: |
|
1.093 |
|
Measured FG: |
|
1.018 |
| ADF: |
|
78 |
|
Measured ABV: |
|
10 |
Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 12.00 g |
Gypsum (Calcium Sulfate) (Mash 60.0 mins) |
Water Agent |
1 |
- |
| 18 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
88.9 % |
| 14.0 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
3 |
4.3 % |
| 14.0 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
4 |
4.3 % |
| 4.0 oz |
Pale Chocolate Malt (200.0 SRM) |
Grain |
5 |
1.2 % |
| 4.0 oz |
Special B Malt (180.0 SRM) |
Grain |
6 |
1.2 % |
| 0.750 oz |
Amarillo Gold [8.70 %] - First Wort 90.0 min |
Hop |
7 |
24.9 IBUs |
| 0.750 oz |
Cascade [5.00 %] - First Wort 90.0 min |
Hop |
8 |
14.3 IBUs |
| 0.625 oz |
Columbus (Tomahawk) [16.00 %] - First Wort 90.0 min |
Hop |
9 |
38.2 IBUs |
| 1.00 Items |
Whirlfloc Tablet (Boil 15.0 mins) |
Fining |
10 |
- |
| 5.00 tsp |
Yeast Nutrient (Boil 15.0 mins) |
Other |
11 |
- |
| 1.000 oz |
Amarillo Gold [10.10 %] - Steep/Whirlpool 10.0 min |
Hop |
12 |
4.4 IBUs |
| 1.000 oz |
Centennial [10.70 %] - Steep/Whirlpool 10.0 min |
Hop |
13 |
4.6 IBUs |
| 0.250 oz |
Amarillo Gold [8.70 %] - Steep/Whirlpool 10.0 min |
Hop |
14 |
0.9 IBUs |
| 0.250 oz |
Cascade [5.00 %] - Steep/Whirlpool 10.0 min |
Hop |
15 |
0.5 IBUs |
| 1.0 pkg |
San Diego Super Yeast (White Labs #WLP090) [35.49 ml] |
Yeast |
16 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 25.31 qt of water at 159.1 F |
148.0 F |
75 min |
Batch sparge with 2 steps
(Drain mash tun , 3.88gal) of 168.0 F water
Recipe Notes
Make a 4
liter starter a week before brew day (intermittent shaking). Give yeast enough
time to settle out.
Gypsum addition of 12g is based on getting Dever Water
(as taken in Beer Smith) close to "Hoppy Bitter" from
http://www.brewersfriend.com/water-chemistry/
Final:
Ca=105,Mg=11,Na=21,SO4=237,Cl=23,HCO3=104
Follow mashing steps per recipe.
Remember the first wort hops.
Boil as directed.
For "Whirlpool" hops, add
in hop sacks at flame out and let the wort sit for 10 minutes before starting to
chill.
Chill to 60F. Decant liquid from starter and pitch. Aerate
well.
Ferment with blow-off tube. Keep under 65 for first couple days. Let
rise to 70 after that.
Allow 2 to 3 weeks fermentation. Move to secondary if
desired.
Keg and let age at least a couple months. Taste to determine serving
date.
Brewing Record
| Brew Date: |
|
12/30/2013 |
|
Strike Temp: |
|
170
|
| Mash Temps: |
|
148 to 150 for 2 hours
|
| Pre-boil OG |
|
1.068 (1.075 SG) |
|
Pre-boil Vol |
|
8 (7.76 gal) |
| Actual Mash Efficiency |
|
75% |
|
Pitch Temp |
|
64 |
| Fermentation |
|
|
|
|
|
|
Day 1: Down to 62. Quickly active.
|
| Day 2: 63ish glad I had a blow-off tube. |
| Day ... |
|