Keeping You in the Know

Vidar, Avenger of Odin! American Barleywine

Reason for its Name

Vidar was known as a warrior god and an excellent fighter. Only Thor had greater strength than Vidar. But unlike Thor, who seems to have been quite boastful, Vidar was known as the silent god. The true god of vengeance attacks slowly and quietly. 

Like any good 10% beer, this brew will sneak up on you slowly, quietly, and if not respected, will leave you hurting the next day.

Schoolhouse’s Take on this Style

Like most American craft beer styles, this one is derived from English examples. But, we opted to use American ingredients featuring a much more forward hop profile.
In Schoolhouse’s version of this classic style, our brewer took a hybrid approach to ingredients. We used both melanoidin malt and crystal 60 grains to give that raisin sweetness of a traditional barleywine. Use of high alpha acid hops provided that piney resin taste everyone looks for in this style.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Curricula SHB x FSF Collab NEIPA / Pale Ale


  • Author: Thomas Monti and Britt Teusink
  • Prep Time: 30
  • Cook Time: 240 min
  • Total Time: 4 hours 30 minutes
  • Yield: 5 gallons

Description

NEIPA / Pale ale


Ingredients

7lbs 2-Row*

2lbs 5oz White Wheat

1 lbs Acidulated Malt

Hops

2 oz Citra (First Wort)

2 oz Cashmere(Flame Out)

3 oz Sabro (Dry Hop before fermintation)

Yeast

Omega Voss Kveik

4 oz of Priming Sugar

*Extract Sub

9 lbs Pale Ale LME

 

Some substitutions may be used due to product availability


Instructions

All-Grain

  1. Mash in with 3.24 gallons of water at strike temp of165 Degrees F (Mash temp will decrease to 155 F) (1hour)*

  2. Sparge with 4.78 gallons of water at 168 Degrees F*

  3. Bring to boil

  4. Boil for 1 hour

  5. Add Citra 60 mins

  6. Add Cashmere at flame out

  7. Cool wort to 68 Degrees F as quickly as possible**

  8. Add Sabro hops

  9. Add Yeast 

  10. Ferment for 21 days (if you secondary ferment transfer at day 7)

  11. Add 4 oz of priming sugar to beer and bottle

  12. Age in bottles for approximately 7 days

  13. Drink and repeat often

Extract Notes:

*Steep grains for 30 min in 3 gallons of water at 155F.  Remove steeping grains and begin heating to a boil.   At boiling point, remove from heat and add extract.  Mix thoroughly.  Return to heat and boil for 60 min.

**Top off to 5 gallons with water.

Notes

EST OG 1.050

EST FG 1.009

EST ABV 6%

all kits include a muslin bag, priming sugar, caps, and all ingredients aforementioned.

  • Category: NEIPA

Keywords: NEIPA, Pale

Or Support your Local Homebrew Shop Near You

American Barleywine Tasting Notes from BJCP 2015

Aroma

Hop character moderate to assertive and often showcases citrusy, fruity, or resiny New World varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Rich maltiness, with a character that may be sweet, caramelly, bready, or fairly neutral. Low to moderately-strong fruity esters and alcohol aromatics. However, the intensity of aromatics often subsides with age. Hops tend to be nearly equal to malt in the aroma, with alcohol and esters far behind.

Flavor

Strong, rich malt flavor with a noticeable hop flavor and bitterness in the balance. Moderately-low to moderately-high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety, but often showing a range of New World hop characteristics). Low to moderate fruity esters. Noticeable alcohol presence, but well-integrated. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high; roasted or burnt malt flavors are inappropriate.

Mouthfeel

Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be noticeable but smooth. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.

Headbrewer Schoolhouse

Thomas Monti

Head Brewer

We Believe Schoolhouse is "Where Education Meets Recess"

Lastest Posts

Cart
  • No products in the cart.