J-35

Fermentables

Ingredient	Amount	%	MCU	When
German Smoked Malt	0.200 kg	11.0 %	0.7	In Mash/Steeped
UK Crystal Rye Malt	0.110 kg	6.1 %	11.5	In Mash/Steeped
Extract - Light Dried Malt Extract	0.500 kg	27.6 %	2.1	Start Of Boil
Extract - Light Dried Malt Extract	1.000 kg	55.2 %	4.2	End Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
US Centennial	11.0 %	20 g	58.0	Loose Whole Hops	20 Min From End
US Simcoe	12.2 %	20 g	38.5	Loose Whole Hops	10 Min From End
US Simcoe	12.2 %	20 g	0.0	Loose Whole Hops	Dry-Hopped

Recipe Overview

Wort Volume Before Boil:	7.00 l	Wort Volume After Boil:	6.00 l
Volume Transferred:	4.00 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	4.00 l	Volume Of Finished Beer:	4.00 l
Expected Pre-Boil Gravity:	1.010 SG	Expected OG:	1.103 SG
Expected FG:	1.024 SG	Apparent Attenuation:	75.0 %
Expected ABV:	10.7 %	Expected ABW:	8.3 %
Expected IBU (using Tinseth):	96.6 IBU	Expected Color (using Morey):	11.0 SRM
BU:GU ratio:	0.93	Approx Color:
Mash Efficiency:	75.0 %
Boil Duration:	30.0 mins
Fermentation Temperature:	18 degC

Yeast

Wyeast 1056-American Ale


This was made in honour of Jeanette's 35th birthday. The idea was to make a subtly smoked barley wine, thus marrying her favourite beer flavours together. I cocked it up when brewing as I forgot to add the 1 kilo of DME at the end. Didn't realise until I'd pitched the yeast and so came up with a cunning solution of taking some remaining wort that I squeezed out of the hops (maybe about 500ml or so), adding the DME and boiling it for 5 minutes, cooling and remixing with the pitched wort. The resultant boiling mixture was incredibly thick which I think helped it out somewhat. Came out really well - good hop flavour, nice thick mouthfeel and classic barley wine colour. J has 2 bottles left and says it's her favourite beer but she doesn't know what J-36 will bring. Like her it's ageing gracefully :-)