We’re calling it a Belgian Barleywine. Now I am certainly no fan of “beer styles” and I don’t like to try to pigeon hole beers, however, beer styles can be useful when coming up with ideas for beers, or when describing beers. For Night Owl I basically started with the idea of an English barleywine and twisted it into a truly dark Belgian beast of a beer. It won’t be a Belgian Dark Strong, it won’t be a Quadrupel… it will be a Belgian Barleywine, whatever that is.
3.5 hectoliters of Night Owl were brewed but I adapted the recipe here for homebrew scale, 20 liters (5.3 gallons). You may need to adjust the recipe for your brewhouse efficiency:Night Owl: Wort Volume After Boil: 20.00 l Expected OG: 1.134 SG (including sugar addition during fermentation) edit: above SG was our target.. we actually were just a touch lower. About 1.130 Expected FG: 1.020 SG Expected ABV: 15.6 % Expected IBU (using Rager): 77 Expected Color: 112 EBC (43 SRM) Boil Duration: 75 mins
- 52% Belgian Pale – 5.7kg (12.6 lbs)
- 21% Munich – 2.27kg (5 lbs)
- 4% Biscuit – 450g (1 lbs)
- 4% Special B – 450g (1 lbs)
- 2% Dehusked chocolate (800EBC) – 225g (.5 lbs)
- 17% Dark Candi Syrup (200 EBC) – 1.8kg (4 lbs) – added a few days after fermentation begins
- 28g (1 oz)East Kent Goldings – first wort hopping
- 28g (1 oz) Magnum (just a touch of Pioneer was added at Alvinne since we ran out of magnum) – 60 minutes from the end
- 28g (1 oz) East Kent Goldings at flameout
- we will most likely be dry hopping this beer with the equivalent of 56g (2 oz) East Kent Goldings
single infusion mash at 67-68C for 90 minutes
relatively hard West Flanders wateryeast:
Use the newly introduced Morpheus yeast from Alvinne. Culture this from a bottle of Alvinne beer but make sure the bottle says “Morpheus yeast inside.” You can read about the yeast here, if you can read dutch. This yeast is pretty clean for a belgian yeast and highly attenuative. It can produce a slight apple note. Its not as clean as the California Ale yeast but that may actually be a good starting point. If I was really trying to mimic this yeast then I may try a mix of California Ale yeast and the Duvel strain.
This beer was brewed at night. By the time it was chilled and pumped to the fermentation tank it was around 2am. By 9am when we looked into the brewery we saw that the Morpheus yeast had certainly been busy. For more photos of the brewing of Night Owl (intertwined with photos of barbecue), click on the photo above.
Keep your fingers crossed and pray that this beer turns out fantastic or no brewer will ever trust me again.