1. Strong Ales Brett Goldstock Mike Habrat September 24 th, 2013

2. BJCP Guidelines Category 19 19A Old Ale OG 1.060-1.090 ABV 6 - 9% Fills space between strong bitters/porters and barleywines. Sweeter/maltier balance; strength/character vary widely. Winter Warmers, Strong Dark Milds, Strong Bitters. Can have age character (lactic, Brett, oxidation, leather)

3. BJCP Guidelines Category 19 19B English Barleywine OG 1.080-1.120 ABV 8 - 12% Rich and strong. Can show character from aging. Less emphasis on hops than 19C.

4. BJCP Guidelines Category 19 19C American Barleywine OG 1.080-1.120 ABV 8 - 12% Well hopped, but balanced. American hop varieties. Less extreme hops than IIPA; more malt and body.

5. Mike’s American Barleywine Brewed November 2012 Grain Bill – British Pale Malt (2-row) 83.8% – Crystal 60L 5.4% – Cara-Pils 5.4% – Crystal 90L 3.1% – Crystal 120L 2.3% Hops – 1.5 oz. Chinook@90min. – 1.3 oz. Chinook@60min. – 1 oz. Centennial@30min. – 1 oz. Centennial@15min. – 0.5 oz. Cascade@15min. – Dry hops: 1 oz. Chinook, 1.1 oz. Centennial, 1.5 oz. Cascade

6. Mike’s American Barleywine Yeast – White Labs WLP001 Mash – Single step – Saccharification Rest: 150F, 90 minutes – Mash Out Rest: 160F – Batch Sparge

7. Brewer’s Association Guidelines Old Ale OG 1.058 – 1.088 ABV 6 – 9% Suggest that Brettanomyces/Sour versions can be treated separately.

8. Brewer’s Association Guidelines Strong Ale OG 1.060 – 1.125 ABV 7 - 11% Minimal hops Low roast is ok Rich, sweet, complex esters

9. Brewer’s Association Guidelines British-Style Barley Wine Ale OG 1.085 – 1.120 ABV 8.4 – 12% High residual malty sweetness Usually low hops Oxidative aromas/flavors

10. Brewer’s Association Guidelines American-Style Barley Wine Ale OG 1.090 – 1.120 ABV 8.4 - 12% Hops No oxidative aromas/flavors Complex alcohols

11. Brewer’s Association Guidelines Other Strong Ale or Lager Double Alt Triple IPA Quadruple Cream Ale Imperial Anything

12. American Barleywine vs. Double IPA American BarleywineImperial/Double IPA OG: 1.080 – 1.120OG: 1.070 – 1.090 FG: 1.016 – 1.030FG: 1.010 – 1.020 IBUs: 50 – 120IBUs: 60 – 120 SRM: 10 – 19SRM: 8 – 15 ABV: 8 – 12%ABV: 7.5 – 10%

13. American Barleywine 11 gallon recipe Single boil kettle, 2 fermenters OG: 1.100 Fermenter 1 – WLP001, 5 vials – Aerate with O2 – 68-72F fermentation – FG: 1.014 Fermenter 1 – WLP001, 2-liter starter – Aerate with O2 – 68F fermentation – FG: 1.026

14. Accidents Happen

15. History of Strong Ale Old Ale – Predates Barleywine – 17 th /18 th century – “Strong” not used until 18 th century as descriptor – Designator of “old” denoted that beer was “vatted” for 1 year or more – Character influenced by wood vats used for storage More than just oxidation (Brett and bacteria) Acidic, horsey, leather-like, and solventy character Speculation that lactic acid sourness balanced low attenuation Not strongest of ales at the time

16. History of Strong Ale Old Ale – Today’s character Not usually brewery aged for extended periods Lower gravity No Brett/bacteria character Can vary from sweet to dry with moderate to high alcohol Ex: Gale’s Prize Old Ale, Theakston Old Peculier, Alesmith Old Ale – Compared to Barleywine Lower OG Lower alcohol No late hop character Sweeter/lower attenuation

17. History of Strong Ale Barleywine – Originated out of Burton-on-Trent in second half of 19 th century – Designator not employed until 1903 – Used as a marketing ploy by Bass – Bass No. 1 (1868) – Employed partigyle brewing process

18. History of Strong Ale Barleywine – Compared to Old Ale Bigger than Old Ale (OG, alcohol) Increased hop character (bittering & late additions) Lactic acid may have balanced low attenuation in early days as in Old Ale – English version emphasizes malt and fruity esters – EX: Thomas Hardy’s Ale, JW Lees Vintage Harvest Ale, Fuller’s Golden Pride – Amped up by Americans in late 20 th century Increased bittering and flavor/aroma hop character Ex: Anchor Old Foghorn (1975), Sierra Nevada Bigfoot (1983), Alesmith Old Numbskull

19. Brewing Strong Ale

20. Brewing Strong Ales Generally Speaking… Grain Bill – British Pale Malt (for Old Ale/English BW) – American 2-row (for American BW) – Caramel (Crystal) Malt – Some dark malts – Adjuncts (Molasses, Treacle, Invert Sugar, Dark Sugar) – Starchy Adjuncts (Maize, Flaked Barley, Wheat)

21. Brewing Strong Ales Hops – British (EKG, Fuggles, etc.) for Old Ale/English BW – Citrusy American Hops for American BW – Less hopping for Old Ale/English BW vs. American BW – Dry hopping for American BW Yeast – Less attenuative British Ale Yeasts (Old Ale and English BW) – Attenuative American Ale Yeasts (American BW)

22. Brewing Strong Ales Extract Beers – Large amount of malt extract (~10-15 lbs. for 5 gallons) – Adjuncts to raise alcohol – Steeping grains (Crystal Malts)

23. Brewing Techniques Hopping – Use flavor, aroma, and dry hop additions for American style BW – Dry hop after primary, post yeast flocculation (Secondary) – Hop freshness counts (American BW) – Not very relevant for Old Ales and English BW Attenuation – Avoid producing too much unfermentables (cloying) – Mash between 148 – 153 F depending on type and amount of specialty malt Higher OG = lower mash temp – Use alcohol tolerant, higher attenuative yeasts at proper pitch rates Large starter Multiple vials and/or multiple yeast strains Yeast cake from previous brew – Old Ales usually employ lower attenuative English yeasts – Supplement with adjuncts Old Ale can employ treacle, molasses Increase BW fermentables by adding sugar

24. Brewing Techniques Fermentation – Temperature control important to keep fusel alcohol and ester production in check – Ferment cool (64 – 70 F) Higher temps for Old Ale and English BW Cooler temps for American BW Aging – Time is on your side – or is it? English vs. American – Warm vs. cool aging – Let complexity develop in Old Ale and English BW Carbonation – Low to moderate (1.5 to 2.5 volumes)

25. Brewing Challenges

26. Achieving high gravity – All grain brewing Mash thick (1 qt./lb.) Increase grain amount as efficiency usually lower Supplement with extract Make smaller batch Brew twice – Top off fermenting wort – Make small beer from remaining sugars Boil longer (> 2 hours) Boiling Avoid boil overs – messy & loss of hops FermCapS very handy

27. Brewing For Competition What we like to see as judges Old Ale Malty, sweet. Alcohol, but not sharp. Optional character: Oxidative, Esters, Light Roast/Chocolate, Lactic, Brett

28. Brewing For Competition English Barleywine Very rich and sweet. Intense and complex malt. Toast, caramel, toffee, molasses. Oxidative/vinous Plenty of alcohol, but not harsh or solventy. Low hops

29. Brewing For Competition American Barleywine Hops! (Citrus) Balance the hops and malt. Let malt sweetness come through, but always bitter. Smooth alcohol

30. Thanks!