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Message |
    
Andrew S. Webster
Intermediate Member
Username: Tacomabrewer
Post Number: 318
Registered: 02-2003
Posted From: 76.121.201.10
| | Posted on Sunday, November 01, 2009 - 03:56 pm: | 
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Can anyone give me some input on this recipe for a barley wine? I took it from the recipe database, but I'm always leary of them, but you almost never have any notes there that say how they turned out.
29lb British Pale
1.75lb Cara-Pils
1.75lb British Crystal 50-60L
1.75lb Flaked Corn
Mash at 66C (151F) for 90 min.
4.55oz Bramling Cross (5.5,60min)
1.75oz Kent Goldings (5, 12min)
2 oz Fuggles (4.1, 3 min)
1028 London Ale yeast (plan to use the yeast cake from the porter I just did)
Thanks guys! I looked up the Bramling Cross hops, because honestly, I had never even heard of them. So, not so sure about them. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10886
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Sunday, November 01, 2009 - 04:13 pm: |
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Bramling Cross hops have a noticeable black currant flavor/aroma, but you are using them for bittering, and a barley wine is a very big beer, so I doubt the effect will be overly pronounced.
The recipe looks all right to me. I'm not sure the CaraPils is necessary, as you will have plenty of body (the primary reason for using this malt) anyway. Make sure the capacity of your mash tun is sufficient for 34.25 lbs. of grain. |
Miker
Advanced Member
Username: Miker
Post Number: 704
Registered: 02-2003
Posted From: 207.200.116.8
| | Posted on Sunday, November 01, 2009 - 04:55 pm: |
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Yeah, 34.25 lbs? That was my first question. How much beer is this recipe supposed to make? |
Joakim Ruud
Senior Member
Username: Joques
Post Number: 1628
Registered: 10-2005
Posted From: 84.208.79.179
| | Posted on Sunday, November 01, 2009 - 05:10 pm: |
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Have you considered doing a 100 % Maris Otter barley wine? You should try it, you'd be surprised at how complex flavours you'll get out of it, just from the fermentation of such a big wort.
Regardless if you're comfortable with the 100 % base malt approach, I agree with Bill: Ditch the carapils. A barley wine won't be lacking in body anyway. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10887
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Sunday, November 01, 2009 - 05:23 pm: |
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If I plug the recipe into ProMash and assume a 10 gallon batch size, and 70 percent mash efficiency (about what I would achieve for a barley wine), the calculated O.G. is 1.088. That seems reasonable to me.
The reason I mentioned mash tun capacity is that my own converted keg with false bottom has an effective capacity of 56 quarts (14 gallons). At my typical mash thickness of 1.35 quarts of water per pound of grain, the calculated volume of the mash is 58.12 quarts. If I were to use a thicker mash (1.25 quarts per pound), it would fit (54.63 quarts).
(Message edited by BillPierce on November 01, 2009) |
David Curtis
Advanced Member
Username: Littledipper
Post Number: 508
Registered: 02-2004
Posted From: 69.221.245.21
| | Posted on Monday, November 02, 2009 - 03:07 pm: |
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I brewed a barleywine last year on New Year's Eve that is wonderful and very simple. I plan to brew it again this year and blend it with what's left of last year's batch:
99% base malt (mine was a blend of 2-row, Maris Otter, and Pilsner that I had on hand)
1% Roasted Barley
FWH Simcoe to 13 IBUs
FWH Columbus to 13 IBUs
60 min. Simcoe to 45IBUs
60 min. Columbus to 45IBUs
2 min. Simcoe to 2 IBUs
2 min. Columbus to 2IBUs
US-05 Dry yeast.
I boiled for 105 minutes to reach the gravity I wanted - 1.105 and to carmelize a bit.
Mine was only a 3 gallon batch, so I'll let you figure the amounts, but it's quite nice.
I did a no-sparge mash with this, then added a bit of crystal 60L and 120L to the mash and partyigyled a great Best Bitter using Golding and Willamette hops. I've made that beer as an ESB 3 times since. |
jeff wright
Intermediate Member
Username: Barly
Post Number: 251
Registered: 07-2003
Posted From: 71.236.101.83
| | Posted on Tuesday, November 03, 2009 - 07:00 pm: |
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Andrew,
I brewed the recipe that John Palmer listed in the recipe section of the on line How To Brew and it turned out really well. It's a pretty straight forward recipe.
5# wheat malt
12# Pale malt
1/2# Special B
1/2# Chocolate malt
followed his hop schedule.
I didn't do the multi-rest mash and mashed in at 152 for an hour.
Brew on,
jeff |
The Jolly Brewer
Senior Member
Username: Matfink
Post Number: 2255
Registered: 03-2003
Posted From: 217.37.135.185
| | Posted on Wednesday, November 04, 2009 - 11:11 am: |
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I third the ditch the carapils. Keep the grist simple and speciality malts. I've made a number of barley wines and used 100% pale with great success. Other times I've included very small amounts of crystal and/or Amber. Remember that the colour and flavour contribution is multiplied in a beer of this strength.
All but one were first runnings only with a small beer made from the second runnings.
Hops will fade incredibly over time so unless you plan on drinking it pretty fresh, you can't realy overdo the hops in my opinion.
Surprisingly US05 is a great yeast for this style adding a surprising amount of character. Wyeasr1028 is my favourite for barley wines though. |
Andrew S. Webster
Intermediate Member
Username: Tacomabrewer
Post Number: 323
Registered: 02-2003
Posted From: 76.121.201.10
| | Posted on Monday, November 09, 2009 - 08:43 pm: |
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I like simple. I think I'll go with the recipe Jeff mentioned from How To Brew. Thanks guys for your help!
Jolly, I'll be certain to be generous on the hops. I'm a hophead, anyway.
Now, I just need a beer to brew before the Barley Wine. I'd like to brew back into the fermenter, and use the 1028 that is already in there, that I just used for 10gallons of porter.
I probably should have started with a lighter beer, and went darker with the yeast, but it should be fine I think (hope). |
Joakim Ruud
Senior Member
Username: Joques
Post Number: 1630
Registered: 10-2005
Posted From: 84.208.79.179
| | Posted on Tuesday, November 10, 2009 - 01:15 am: |
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You like it simple, but won't entertain a 100 % pale malt barleywine? For shame! Think of all the things you'd learn, about fermentation flavour profiles and concentrated malt flavour! Oh well, to each his own  |
Andrew S. Webster
Intermediate Member
Username: Tacomabrewer
Post Number: 324
Registered: 02-2003
Posted From: 76.121.201.10
| | Posted on Tuesday, November 10, 2009 - 03:15 am: |
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I entertained it. I considered it. But, I just want a little more in there. |
Andrew S. Webster
Intermediate Member
Username: Tacomabrewer
Post Number: 326
Registered: 02-2003
Posted From: 76.121.201.10
| | Posted on Wednesday, November 11, 2009 - 06:40 am: |
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Oh yeah, and also I have a tons of Wheat sitting around, so any use I can find for that, I'm all for it! |
Dave Witt
Senior Member
Username: Davew
Post Number: 1360
Registered: 03-2003
Posted From: 68.57.245.38
| | Posted on Thursday, November 12, 2009 - 03:43 am: |
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I brewed one single malt barleywine about 10 yrs ago. It got stuck around 1.050 and I ended up adding amylase enzyme, causing it to drop to about 1.007. It was really bad for years, but in the last year or two it is tasting pretty good. I have only about a six-pack left.
For some reason, ever since then, I have been using crystal or munich in every BW. Maybe another single malt batch is in order. |
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