Barleywine

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Permalink Reply by Martin Bridges on March 9, 2009 at 10:54am

Grandad Joe's Gold Label - an English barley wine brewed in honour of my grandfather who, in his last months, developed a real taste for Whitbread Gold Label. Not intended to be a recreation of that beer, just a nice strong barley wine.

8kg Maris Otter
250g Dark crystal (120L)
1kg Dextrose

90 minute boil

70g Pacific Hallertau @ 60 mins
40g NZ Styrian Goldings @ 30 mins
40g NZ Styrian Goldings @ 15 mins

Pitched onto the entire yeast cake from a batch of best bitter which was brewed with Wyeast 1968 London ESB.

OG = errr, not sure. My hydrometer only measures up to 1.080 and this was off the scale. I was aiming for 1.100 and I think I got close!
IBU = 50 (but see above, not too precise!)

This has been in the keg for a month or so and is smoothing out beautifully.

Permalink Reply by Reviled on March 9, 2009 at 10:57am

What was the FG Martin?

Permalink Reply by Mike Neilson on March 9, 2009 at 11:24am

Barleywine

90% Marris Otter
4% Caramalt
4% Crystal Med
1% Caraaroma
1% Pale Chocolate
Extremley low Mash temp for 1.5 hrs or until converted

95 IBUs of Magnum
Flame out additions of Cascade Centenial and Riwaka?
23L so 2 Packs of S05 and Lots of Air!!!! Gunning for 1.115 - 1.028 and a Stable 19-20deg Ferment!!

Ended with 1.125 and 3 packs of S05. Reduced 4l of wort to 500mls to add more caramelized notes to it see how it ends up?

Permalink Reply by Reviled on March 9, 2009 at 11:48am

Noice, so this would be more of an American style Mike?? What FG did you get with this?

Permalink Reply by Mike Neilson on March 9, 2009 at 1:38pm

Its Bubbling away now so dont know FG probably 1.030 American Style

Permalink Reply by Reviled on March 9, 2009 at 1:01pm

Toying with this recipe for an english style BQ.. OG - 1115 and 69 IBU's (based on 65% eff)

5kg Maris Otter
5kg Golden Promise
1kg Munich
110g Cara-Aroma
110g Dark Crystal
60 : 30g Super Alpha 10.5%, 30g Southern Cross 13.2%
20 : 30g Styrian 5.5%
10 : 20g Styrian 5.5%

Any thoughts??

Permalink Reply by Martin Bridges on March 9, 2009 at 1:04pm

Wow - that's a lot of grain! My only concern is that it might turn out a little "thick". I used sugar in mine to stop it ending up overly cloying, and I think it worked OK. In fact I suspect that without it I would have struggled - it tastes pretty rich now. Mind you, you've got more bitterness in there so it might balance OK.

I'll try and dig out the FG of mine when I get home tonight.

Permalink Reply by Reviled on March 9, 2009 at 1:06pm

I think I found yours in the WAYB thread, does 1018 sound about right?? And youre right, yours wasnt thick or syrupy at all which is probably what made it so easy to drink!

Permalink Reply by Martin Bridges on March 9, 2009 at 1:07pm

1.018 sounds about right.

Permalink Reply by Reviled on March 9, 2009 at 1:09pm

Maybe I need to up the bitterness to counteract the body? Or sub some Munich for a bit of dex to thin it??

Permalink Reply by JoKing on March 9, 2009 at 1:14pm

I'm sure you can get better efficiency than 65% especially with the reticulated mashing: 11 kilos of malt seems like a hell of a lot! I'd love to see you get 80% efficiency with 11 kilos of malt! You'll need a massive starter... like 200mls of pure slurry.

Other than that - maybe 250g of CaraAroma to enhance the raisin flavours - and your magic 1469 yeast.

Should be the business.

Permalink Reply by Reviled on March 9, 2009 at 1:17pm

Yum Raisin flavours :o) 250g Cara-Aroma it is!!

I reckon I probably could get better than 65%, but im still experimenting with it so dont want to get too confident.. I went with 11kg of malt cos I want to do a crazy beer and be able to say I did :oP lol, but not at the expense of it being undrinkable..

Maybe I should aim for 75% and if I dont hit target top it up with dex??

And 1469, thatll crap out mega early wont it in a beer like this?

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