Homebrew Recipe
Curtis the Destroyer Clone - Dead End Brew Machine
- Method:
- Partial Mash
- Style:
- English Barleywine
- Boil Time:
- 60 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 4.25 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:
- Heat 3.2 gallons of water to 161 F and submerge large steeping bag containing crushed grains into water. Stir grains to ensure sufficient hydration and mash for 90 minutes targeting a mash temperature of 148 F. Remove bag from pot and sparge with 170 F water to collect a total of 4.25 gallons of wort. Boil wort for 60 minutes, adding hops and Whirfloc according to the schedule. Add the dried malt extract in the last 10 minutes of the boil. 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, topping to 5 gallons. 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 | 8.5 lbs. | 50.78 |
| Notes: Calls for Crisp Maris Otter pale ale malt | ||
| Pale Dry Malt Extract | 6 lbs. | 35.84 |
| Notes: Calls for Briess CBW pale ale dried malt extract | ||
| Flaked Barley | 1.46 lbs. | 8.72 |
| Notes: Calls for Crisp flaked torrefied barley | ||
| Biscuit Malt | 0.78 lbs. | 4.66 |
| Notes: Calls for Chateau Belgian biscuit malt | ||
| Total: | 16.74 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 | Partial Mash | 148 | 90 | Partial |