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Recipe: Lumberbeard Tritception
Brewed with barrel-aging in mind, this barleywine-style ale from Lumberbeard Brewing in Spokane, Washington, leans heavily into locally malted triticale—an unusual wheat-rye hybrid.
Photo: Courtesy Lumberbeard Brewing
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From Bret Gordon, head brewer and president of Lumberbeard Brewing in Spokane, Washington, this barleywine-style ale—brewed with whiskey-barrel aging in mind—gets a heavy dose of triticale malt to create some uniquely malt-driven flavors. The malt is all from Spokane’s own LINC Malt craft maltings—if you want to try it, order online from Spokane Brewing Supply.
For much more about brewing off-kilter barleywines with unusual grains, see Dreaming Big with Weirdwines.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 70%
OG: 1.122
FG: 1.032
IBUs: 40
ABV: 11.8%
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From Bret Gordon, head brewer and president of Lumberbeard Brewing in Spokane, Washington, this barleywine-style ale—brewed with whiskey-barrel aging in mind—gets a heavy dose of triticale malt to create some uniquely malt-driven flavors. The malt is all from Spokane’s own LINC Malt craft maltings—if you want to try it, order online from Spokane Brewing Supply.
For much more about brewing off-kilter barleywines with unusual grains, see Dreaming Big with Weirdwines.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 70%
OG: 1.122
FG: 1.032
IBUs: 40
ABV: 11.8%
[PAYWALL]
MALT/GRAIN BILL
8.7 lb (3.9 kg) LINC Triticale Pale
7.4 lb (3.4 kg) LINC Buzz Pale
2 lb (907 g) LINC Triticale Munich
1.2 lb (544 g) LINC Baronesse Munich
1 lb (454 g) rice hulls
HOPS & ADDITIONS SCHEDULE
1 oz (28 g) Columbus (CTZ) at first wort [40 IBUs]
1 tsp (5 ml) yeast nutrient at 15 minutes
1.8 lb (816 g) brown sugar at whirlpool
YEAST
Imperial Darkness A10
DIRECTIONS
Mill the grains, mix in the rice hulls, and mash at 152°F (67°C) for 60 minutes. (Optionally, add beta-glucanase enzyme to aid the lauter—see Brewer’s Notes.) Recirculate until the runnings are clear, then run off into the kettle. Keep sparging to a minimum; gravity is more important than volume here. Boil for 180 minutes, adding hops and nutrient according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex and slowly add brown sugar until dissolved. Allow wort to settle for about 10 minutes, then chill to 68°F (20°C), aerate thoroughly, and rack on to a large, healthy yeast starter. Ferment at 72°F (22°C) and let it rip until it reaches terminal gravity—which might take a while. Once fermentation is complete and gravity has stabilized, crash and rack into a freshly emptied whiskey barrel or onto oak cubes that have soaked in rye whiskey. Age for months before tasting; when you like it, package and carbonate.
BREWER’S NOTES
A Sticky Mash: Triticale grain is a huskless rye/wheat hybrid, and lautering it can be a pain. Besides rice hulls, we add beta-glucanase to the mash to ease the flow. If you do the same, follow the manufacturer’s instructions on quantity.
Whiskey: A barrel from (or oak cubes that have soaked in) rye whiskey or triticale whiskey is preferred, to enhance the beer’s spicy character.
