American Barley Wine Critique

Lodovico · 02-03-2010, 01:51 AM

Ok, this is what I've come up with. Do I have too much going on here or can I pull this off? I think it has the potential to be really good. Probably be aging at least 9 months to get a true sense.

OG: 1.114
IBU: 108
ABV: 11.24

15# Two-Row
3.3# Pale LME
1# Crystal 10
1# Crystal 80
.25# Pale Chocolate
.25# Special B

16 oz. Maple Syrup
1# Clear Rock Candy

2.75 oz Magnum 12% 60 min
1.0 oz Centennial 0 min
1.0 oz Chinook 0 min

Adding toasted oak cubes that have been soaked in Maker's Mark to the secondary.

What do you think?

maskednegator · 02-03-2010, 02:14 AM

I don't think you need so many specialty malts. Might want to drop the chocolate malt.
I'd also sub table sugar for rock candy, unless you happen to have it handy.

Oldsock · 02-03-2010, 01:38 PM

I'd probably drop the flameout hops, you aren't going to get any aroma from them after 9 months. Consider dry hopping after aging to give it a fresh hop aroma, if that is what you are looking for.

I would probably drop the c-10, don't think it adds much to a big beer like this that even with the sugars will have plenty of residual sugar. Speaking of which, I would probably go for something more flavorful than clear candi rocks, maybe an unrefined sugar (turbinado, muscovado) or dark candi syrup.

I think it will be very tasty, just remember to treat your yeast right (high pitch rate, plenty of O2, steady/low fermentation temp, etc...). Good luck.

Lodovico · 02-03-2010, 01:57 PM

Quote:

Originally Posted by Oldsock

I'd probably drop the flameout hops, you aren't going to get any aroma from them after 9 months. Consider dry hopping after aging to give it a fresh hop aroma, if that is what you are looking for.

I would probably drop the c-10, don't think it adds much to a big beer like this that even with the sugars will have plenty of residual sugar. Speaking of which, I would probably go for something more flavorful than clear candi rocks, maybe an unrefined sugar (turbinado, muscovado) or dark candi syrup.

I think it will be very tasty, just remember to treat your yeast right (high pitch rate, plenty of O2, steady/low fermentation temp, etc...). Good luck.

Really good suggestions here. Definitely some things I didn't think about. Thanks for the input.

What yeast would you use if it were you?

Oldsock · 02-03-2010, 02:00 PM

Whatever you have a cake of... 1056 or 1728 are the two I generally turn to for really big/cleanish beers.

Lodovico · 02-03-2010, 03:43 PM

I'm also thinking now of maybe just doing like 3 gallons for now because I've never made a barley wine and it's kind of experimental. Not to mention it's pretty strong.

I'm imagining a lot of people make half batches of beer like this?? Any things to consider when doing a half batch that I might not be thinking of?

snailsongs · 02-03-2010, 03:44 PM

On the contrary, I would up the late hop additions considerably AND dry-hop after aging....use more IBU's and more hops than you think you need because they do mellow, but that way you'll still have hop character in there in a year...an important part of an american barleywine, if you ask me.

EricCSU · 02-04-2010, 06:54 AM

This looks very similiar to the recipe in BCS. I'm just curious, but why not brew that recipe exactly as it was written? If I was going to invest that money and time waiting, I would want to know that the recipe was sound.

Eric

permo · 02-04-2010, 02:34 PM

i would drop the crystal ten and the LME..just up the base grain, and maybe get your hands on some marris otter. I don't think you are going to notice much from a pound of maple syrup in a beer this big either. It will help add ABV and dry it out a little but that is all. Maybe consider adding a pound of molasses.......instead of the sugars and syrup.

Personally, I would use a nottingham yeast cake for this one