Homebrew Recipe
Curtis the Destroyer Clone - Dead End Brew Machine
- Method:
- All Grain
- Style:
- English Barleywine
- Boil Time:
- 150 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 9 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- September 2019, Vol. 25, No. 4 page 69. This big barleywine is boiled for two and a half hours to contribute toffee and caramel notes and is fermented with a custom blend of London III and Burlington yeast and aged in Jamaican rum barrels. Part of a series of Scottish brewery clones.
- Notes:
- Target your brewing water at approximately 70 ppm for chlorides and 45 ppm sulfate. This can be achieved using reverse osmosis (RO) water and adding 0.02 oz./gal CaCl2 and 0.01 oz./gal gypsum. A step mash process is employed for maximum fermentability. Dough-in at a 1.1 qts./lb. ratio using 5.9 gallons of water for the mash targeting an initial temperature of 143 F. Rest for 30 minutes then raise temperature to 149 F and hold for another 30 minutes. For the last step of the mash, raise temperature to 162 F and hold for 15 minutes. In lieu of performing a step mash, a single infusion mash can be employed with a target temperature of 148 F. Hold at this temperature for 90 minutes to maximize enzymatic conversion. Sparge using 167 F water to collect 9 gallons of wort. Total boil time is 150 minutes. Add hops and Whirfloc as indicated. Add the whirlpool hops at flameout, give the wort a vigorous stir, and then cover and let rest for 15 minutes. Chill the wort to 63 F and transfer to primary fermenter. Aerate thoroughly prior to pitching yeast blend. Allow fermentation temperatures to slowly rise by 1-2 F per day up to a maximum of 73 F to ensure complete fermentation and minimization of fusel alcohol production. Once primary fermentation is complete (approximately two weeks), rack beer to a CO2-purged first use rum barrel or a clean and sanitized secondary fermenter. If using a secondary fermenter, add rum-soaked oak cubes and age until a balanced rum character is achieved. Force carbonate to 1.8 volumes of CO2 or prime and bottle. Additional aging will contribute a pleasant Sherry-like character to the beer. Hitting the starting gravity for this beer has a dependency on your boil evaporation rate of 15% per hour. Depending on the evaporation rate of your system, you may need to adjust the amount of wort collected to hit the target starting gravity with the prescribed boil time. This is a big beer that requires plenty of healthy yeast to ensure complete fermentation. It is recommended to make a single 3-qt starter using on pack of WLP095 and one pack of Wyeast 1318. Pitch yeast when yeast activity is strong.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.106 | 1.033 | 9.6 | 14 | 55 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Pale Ale Malt | 19.3 lbs. | 89.60 |
| Notes: Calls for Crisp Maris Otter pale ale malt | ||
| Flaked Barley | 1.46 lbs. | 6.78 |
| Notes: Calls for Crisp flaked torrefied barley | ||
| Biscuit Malt | 0.78 lbs. | 3.62 |
| Notes: Calls for Chateau Belgian biscuit malt | ||
| Total: | 21.54 lbs. | |
Hops
| Name | Amount | Boil Time | Use | AA |
|---|---|---|---|---|
| Challenger | 0.3 oz. | 60 | Boil | 8.8 |
| Notes: 2.6 AAU | ||||
| Magnum (GER) | 0.3 oz. | 60 | Boil | 10 |
| Notes: 3 AAU | ||||
| Pioneer | 1 oz. | 30 | Boil | 8.4 |
| Notes: 8.4 AAU | ||||
| Challenger | 1 oz. | 30 | Boil | 8.8 |
| Notes: 8.8 AAU | ||||
| Pioneer | 1.5 oz. | 0 | Steep | 0 |
| Notes: Whirlpool | ||||
| Challenger | 1.5 oz. | 0 | Steep | 0 |
| Notes: Whirlpool | ||||
| Name | Amount |
|---|---|
| Challenger | 2.8 oz. |
| Magnum (GER) | 0.3 oz. |
| Pioneer | 2.5 oz. |
Yeast
| Name | Lab | Product |
|---|---|---|
| Burlington Ale Yeast | White Labs | WLP095 |
| Notes: Blended with the London Ale III yeast | ||
| London Ale III | Wyeast | 1318 |
| Notes: Blended with the Burlington Ale yeast | ||
Other Ingredients
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirfloc | 0.5 tablet | 10 minutes | Boil | Fining |
| Oak Cubes | 3.5 oz. | Until flavor | Secondary | Flavor |
| Notes: 3.5 oz. medium toasted oak cubes soaked in Jamaican rum. Until rum character is achieved. | ||||
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Step Mash | 143 | 30 | All Grain |
| 2 | Step Mash | 149 | 30 | All Grain |
| 3 | Step Mash | 162 | 15 | All Grain |