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Old 10-26-2009, 04:01 PM   #1
Ksosh
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Default Barleywine Recipe - Critique please!

Here's a Barleywine recipe I threw together that I'd like to brew soon, and I'm visiting the LHBS today to buy the stuff, so critiques, especially quickly, would be welcome.

16 lbs Pale 2 row malt
4 lbs Munich malt
1 lb Crystal 10 malt
8 oz Chocolate malt
8 oz Lyle's Golden Syrup
1 lb Brown Sugar
3 oz EKG @ 60 mins
1 oz EKG @ 15 mins
Irish Moss @ 15 mins
1 oz EKG @ 3 mins

Irish Ale Yeast (Wyeast 1084)

Doing a single infusion batch sparge method.

OG 1.101
FG 1.025
Color 19.8
IBUs 39.6

Any thoughts? I like my stuff sweet and malty (like Brooklyn's Monster Barleywine).

Thanks!

P.S. I debated adding 8 oz of coffee malt, but wasn't sure about it... anyone think it's a good idea?

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Old 10-26-2009, 04:13 PM   #2
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Lots of things look really good here. The only thing that I personally wouldn't do is put the chocolate in there (also wouldn't do the coffee malt). For my tastes, this will be too roasty for a English style barleywine. If you really want it, I'd go with 4 oz. Makes this more like an Imperial brown Ale. I'd probably save the extra money that the Lyle's costs, too. It's expensive compared to regular sugar, the taste difference between Lyle's & table sugar is subtle, and you won't be able to taste the difference in this great big flavorful beer.

Finally, you won't get much opportunity to sparge this beer. (Maybe 1 batch sparge of 3 gallons.) Plan on doing an extra sparge to collect wort for a second small beer -- call it a mild or bitter, I suppose. No sense in wasting all that good malty sweetness.

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Old 10-26-2009, 11:05 PM   #3
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Why the C-10 AND the sugar/syrup? IMO if you use sugar/syrup to dry it out, it's an Imperial IPA not a Barleywine...

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Old 10-26-2009, 11:11 PM   #4
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The brown sugar I thought would add both fermentables and a nice brown sugar tang to it (is this incorrect?). The Lyles' was thrown in because a couple other barleywine recipes I've seen used it, and I thought it was an easy way to up the OG rather than adding any more malt (I think my MLT will be at it's max with this recipe).

Based on both of your comments, I'm leaving the coffee out, dropping the chocolate to 4 oz, dropping the Lyles entirely, adding a pound of pale 2-row (17 total).

I'm thinking of maybe adding another pound of brown sugar (2 lbs total)... assuming brown sugar does add to the sweet flavor and not just increase the OG. Can someone confirm this? Would Molasses or dark treacle be better?

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Old 10-27-2009, 01:29 PM   #5
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Molasses or treacle would be too much here. I think you could up the brown sugar or leave it at 1 lb. 2 lbs will tend to dry things out as Poohbah suggested, so it probably depends on your typical brews. If they often end a bit low (FG), I'd leave it out. If they usually end a bit high, I might add it b/c with 22lbs malt, it could end really high & you don't want a 1.030+ FG. (The 1.025 that you're aiming for seems great to me for a big barleywine.) The brown sugar won't add much sweetness -- all the sweetness will ferment out. You will get a smidge of molasses kind of character, especially if you're using the dark brown sugar, which could be great.

Let us know how it goes.

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Old 10-27-2009, 02:00 PM   #6
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Here's the final recipe:

17 lbs Pale 2 row malt
4 lbs Munich malt
1 lb Crystal 10 malt
4 oz Chocolate malt
1 lb Brown Sugar
3 oz EKG @ 60 mins
1 oz EKG @ 15 mins
Irish Moss @ 15 mins
1 oz EKG @ 3 mins

Irish Ale Yeast (Wyeast 1084)

Doing a single infusion batch sparge method.

OG 1.102
FG 1.026
Color 15.1
IBUs 39.5

Thanks for the help guys!

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Old 10-27-2009, 02:02 PM   #7
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You need to bump the IBUs up pretty significantly, or this will be overbearingly malty. Just my tuppence.

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Old 10-27-2009, 02:14 PM   #8
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Quote:
Originally Posted by flyangler18 View Post
You need to bump the IBUs up pretty significantly, or this will be overbearingly malty. Just my tuppence.
I was going by the OG vs. IBU scale (http://www.homebrewtalk.com/f14/ibu-...49/#post850808). I'm shooting for it to be either slightly or extra malty, and with ~40 IBU, it'll be smack in the center of slightly malty (hopefully). Adding another 1 oz bittering puts me at ~50.4 IBU, which is evenly balanced. Depending on if I accidentally mash high (=sweeter, right?), I might bump the bittering hops up to 4.5 or 5 oz at brewing time, if I think it'll be sweeter than I thought.
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Old 10-27-2009, 02:50 PM   #9
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For an English style Barleywine, 40-50 IBUs is probably just fine. If you were aiming for an American BW, you'd need to practically double the hops.

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Old 10-27-2009, 04:22 PM   #10
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Quote:
Originally Posted by mkling View Post
For an English style Barleywine, 40-50 IBUs is probably just fine. If you were aiming for an American BW, you'd need to practically double the hops.
Dunno, 35 is the lower limit for the style. Depends what you're after, I suppose.

I'd be more comfortable pushing it closer to 50, if not a touch higher.
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