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Brews & Views Bulletin Board Service * Brews and Views Archive 2010 * Archive through April 28, 2010 * Birthday Barleywine and Bitter < Previous Next >

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Steve Anderson
Intermediate Member
Username: Steveinmemphis

Post Number: 333
Registered: 03-2003
Posted From: 75.66.84.117
Posted on Wednesday, March 03, 2010 - 06:29 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Its midnight in Memphis. I have 23 lbs of Maris Otter resting at 150F. I'll take off tomorrow at noon and come home and parti gyle an American Barleywine and a Bitter of some sort, depending on the strength of the wort left after I do my BW. I'm shooting for 5.5 gallons of 1.100 wort for the BW and 5.5 gallons of 1.040 wort for the bitter. I'll be adding 20L and 80L crystal, special B, chocolate and some sugar to the BW; 40L crystal and maybe some sugar to the Bitter.
 

The Jolly Brewer
Senior Member
Username: Matfink

Post Number: 2293
Registered: 03-2003
Posted From: 80.229.42.172
Posted on Wednesday, March 03, 2010 - 10:45 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Steve I've made a number of parti gyle barley wine/bitter combos and I really think simplicity is the key. I'm not saying don't, but be very stingy with the crystal, special B and chocolate. A little goes a long way. I'd actually be more inclined to reverse the speciality malt, or just go pure maris otter for the BW and speciality malts for the bitter.

If you just use the first runnings for the BW you probably wouldn't need to add any sugar. Unless you want to to add fermentables but not body.
 

Steve Anderson
Intermediate Member
Username: Steveinmemphis

Post Number: 334
Registered: 03-2003
Posted From: 75.66.84.117
Posted on Wednesday, March 03, 2010 - 01:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The BW is a recipe I got from The Jamil Show website. The Bitter is based on a recipe from a kit I brewed years ago and loved. The BW has a pound of each crystal and .25 pound of the special B and chocolate. I will steep the grains and add the juice to the kettle.It will be hopped to about 90 IBU with Perle, Cascade and a little Amarillo. The bitter gets up to one pound of crystal, depending on the gravity of the second runnings. Likewise, I will hop it appropriate to its gravity with Northern Brewer and Kent Goldings.
 

Steve Anderson
Intermediate Member
Username: Steveinmemphis

Post Number: 335
Registered: 03-2003
Posted From: 75.66.84.117
Posted on Wednesday, March 03, 2010 - 01:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I had post number 333 on 3/3. Hmmmm.
 

dhacker
Senior Member
Username: Dhacker

Post Number: 2041
Registered: 11-2002
Posted From: 74.177.60.105
Posted on Wednesday, March 03, 2010 - 01:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If you hurry up, you can have 666 on 6/6.
 

Steve Anderson
Intermediate Member
Username: Steveinmemphis

Post Number: 336
Registered: 03-2003
Posted From: 216.37.68.121
Posted on Wednesday, March 03, 2010 - 06:30 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I could brew a Duvel clone on that day.
 

Greg Brewer
Intermediate Member
Username: Greg_r

Post Number: 258
Registered: 03-2005
Posted From: 64.124.83.179
Posted on Wednesday, March 03, 2010 - 09:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Most of the JZ recipes seem really heavy on specialty malts. I used his recipe for a dark Belgian strong and it was way too thick, although yeast health might have been an issue. The mantra around here is for simple grain bills as that is what the pros use. Maybe larger scale brewing gets more flavor mileage out of specialty malts? Anyone else able to replicate JZ "award winning" results with his recipes? His IBU calcs seem really high too.
 

Steve Anderson
Intermediate Member
Username: Steveinmemphis

Post Number: 337
Registered: 03-2003
Posted From: 75.66.84.117
Posted on Thursday, March 04, 2010 - 03:25 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I ended up just cold steeping the specialty grains for the Barleywine. I figure that will tone down the influence on the final product.
 

George Millet
Junior Member
Username: Airedale

Post Number: 42
Registered: 03-2008
Posted From: 192.28.0.15
Posted on Friday, March 05, 2010 - 06:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

It's my belief that JZ's recipes are deliberately on or over the top for the style he is brewing, to get it noticed in a competition. I don't think they are representative of the style, but extremes of the style. Only my opinion.
 

Andrew Bales
Advanced Member
Username: Bales

Post Number: 577
Registered: 10-2002
Posted From: 98.156.39.133
Posted on Monday, March 15, 2010 - 09:55 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've heard that as well. But the only one I have done is the Flanders Red and it was great.