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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * January 12, 2004 * Special B in a barleywine? < Previous Next >

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Ed Jones (65.60.139.114)
Posted on Wednesday, December 24, 2003 - 01:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have a barleywine recipe that I've brewed before that is simple and tastey. It's 93% pale, 2% toasted wheat, 4.5% 55l crystal, 0.5% chocolate malts with Target, Goldings, and Fuggles hop additions.

This time around I was considering the addition of some Special B malt. I've never used it and I understand it adds a little raisin flavor. I'm thinking a hint of that might be welcome in a BW. Any thoughts on the flavor addition and how much should be used in a 5 gallon batch?

Thanks for your advice!

Ed
 

Jim Layton (4.72.23.38)
Posted on Wednesday, December 24, 2003 - 02:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's pretty strong stuff. 1/4 pound will be noticeable.
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, December 24, 2003 - 03:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I'm with Jim. Try 4 oz. of Special B per 5 gallons for some raisiny, dark fruit flavor and a reddish color in a medium colored ale. If you use more than that the flavor will be more pronounced, akin to some Belgian ales. Along with the yeast, Special B provides the signature flavor of a dubbel, for example.
 

Ed Jones (65.60.139.114)
Posted on Wednesday, December 24, 2003 - 04:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks guys. So if I actually make 6 gallons with my normal recipe, 4 ounces comes out to about 1% of the grist in a 1.110 OG beer.

Ed
 

Steve Ruch (207.101.210.199)
Posted on Wednesday, December 24, 2003 - 04:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's your barleywine put in whatever you want, but I do agree with only using a smallish amount of something different from your normal recipe.
 

chumley (199.92.192.126)
Posted on Wednesday, December 24, 2003 - 05:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Being that I have all the ingredients you mention, how about a recipe, Ed? Like OG, hop additions, calculated IBUs, yeast, etc. TIA.
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, December 24, 2003 - 05:19 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I had a George Gale Prize Old Ale last week. It had considerable raisin notes that led me to think it might use as much as 3-4 percent Special B, although it may be another dark crystal malt. That would be equivalent to 9-12 oz. per 5 gallons, assuming a high O.G. (1.080 or so) for the high alcohol (9 percent by volume).
 

Ed Jones (65.60.139.114)
Posted on Thursday, December 25, 2003 - 01:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

English Barleywine

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 19.38
Anticipated OG: 1.110 Plato: 25.88
Anticipated SRM: 16.2
Anticipated IBU: 39.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 120 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Garetz

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
92.9 18.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
1.9 0.38 lbs. Toasted Wheat Canada 1.037 2
4.5 0.88 lbs. Crystal 55L Great Britian 1.034 55
0.6 0.13 lbs. Chocolate Malt Great Britain 1.034 475

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Wye Target Plug 8.00 37.9 90 min.
1.05 oz. Goldings - E.K. Whole 4.75 1.2 15 min.
0.50 oz. Goldings - E.K. Whole 4.75 0.0 0 min.
0.50 oz. Fuggle Whole 5.00 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)


Yeast
-----

White Labs WLP002 English Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 19.38
Water Qts: 25.00 - Before Additional Infusions
Water Gal: 6.25 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.29 - Before Additional Infusions

Saccharification Rest Temp : 151 Time: 90
Mash-out Rest Temp : 168 Time: 5
Sparge Temp : 170 Time: 40


Total Mash Volume Gal: 7.80 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
 

Ed Jones (65.60.139.114)
Posted on Thursday, December 25, 2003 - 01:26 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't remember where to give credit to the preceeding recipe. I honestly don't remember if I brewed it from a recipe I found somewhere, or if I concocted it on my own. I'm pretty sure I found it somewhere though.

Anyway, this time around I plan three different steps from the recipe above:

1. I'll carmelize some wort by boilding down some first runnings from the mash 4qts to 1qt maybe? I'll scale the recipe to 6 gallons and boil to O.G. rather than volume.

2. Use Nottingham dry yeast rather than liquid yeast. I'm thinking 3 11gram sachets of rehydrated Nottingham.

3. Add a little Special B. Based on your advice I'll use enough for 1% of the grist.

Thanks for the advice!

Ed
 

David Woods (65.234.17.197)
Posted on Thursday, December 25, 2003 - 01:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ed,
With WLP002 what kind of FG did you get? I was surprised at how low attenuating that strain can be after using WLP001 before in the same recipe.

David
 

Ed Jones (68.61.62.4)
Posted on Sunday, December 28, 2003 - 01:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I think I only got it down to 1.020 but that was largely due to not pitching enough yeast. The last time I made this was 2 years ago so my memory is rusty. I've heard good things about Nottingham so I thought I'd give it a whirl with a BW and a pale ale. Since I'm relatively new to the hobby (3 years) I've only ever used liquid yeast cultures. If I had access to abundant dry yeast strains from my LHBS I'd switch, if for no other reason than I have precious little time these days.

Sorry I couldn't be more specific answering your question.

Ed
 

Sand (216.201.45.28)
Posted on Monday, December 29, 2003 - 04:17 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My first BW was pale ale malt and one pound of special B. It rocked! I only used chinooks.
Now my BW and IPA both I use 120 crystal. Try it, you won't know any different if you don't.
 

Walt Fischer (24.221.196.114)
Posted on Monday, December 29, 2003 - 06:50 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hmmmmm...
Special Bbbb.....

Walt
 

Ed Jones (65.60.139.114)
Posted on Monday, December 29, 2003 - 02:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sand, how big was the batch of BW? I mean, how many gallons for one pound of special B?

Thanks!

Ed
 

Sand (216.201.45.28)
Posted on Monday, December 29, 2003 - 02:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It was 5 gallons, one pound special B and 18 pounds pale ale malt.
 

chumley (199.92.192.126)
Posted on Monday, December 29, 2003 - 05:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for the recipe, Ed. Coincidentally I have a tube of WLP002, so after I brew a couple of low gravity english ales, I might try your barley wine recipe on the yeast cake.

Question: What is toasted wheat? The same as torrified wheat? Or wheat malt toasted in the oven?

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