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Old 01-29-2013, 09:53 PM   #1
mo_feezy
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Default Big Am. Barley Wine Recipe

Hey all,
I am hoping to brew a really big American Barley Wine in a couple of batches from now. I've never brewed anything this big, and basically just want to see how close I can get.

I'm new at trying to come up with recipes, so this is my first attempt.
This is for a 5g All Grain brew.

77.5% 2 row
5% biscuit
5% caramel 80 (is this enough crystal?)
5% rye malt (does 5% seem like enough to get that rye spice?)
3% cara pils/dextrose (never used before, hoping to help with foam stability)
4.4% corn sugar (i'll probably just throw in a pound, which is just under the 4.5% I need to fill up the fermentable bil)

For hops, I am a fan of Cascade, centennial, and Chinook, and I have them on hand as well as Magnum, so that's what I want to go with. each addition is about an oz.

It'll probably be a 2 hour boil.
Magnum @ 120
Chinook @ 60
Centennial @ 45
Cascade @ 25
Centennial @ 20
Cascade @ 15
Centennial @10
Cascade @ 5
Cascade/Cent/Chinook @ flame out

Not sure of dry hops because it will age so long, but I may just do an oz each in secondary a few weeks before bottling.

Does this seem like a good recipe to try?
Any comments on the malts?
Any comments on the hops/schedule?

According to beer smith i'm at about 113 IBU and 1.110 OG, with an est ABV of 12.5%

The bitternes ratio is 1.025

I think I'll mash around 148 or 150 to try to help the FG get down to 1.015 or so.

Should this age well?

[update]
Ok, I read some more, asked around some more, and took into consideration some of the ideas from the comments from the first post.
The updated recipe that I hope to brew in a week or so:
87% 2 row
5% rye malt
4% crystal 80
2% biscuit
I will be first wort hopping with:
1 oz Magnum (30.7 IBUs)
1 oz Chinook (23.2 IBUs)
The boil will be 120 minutes, with (1oz each) hop additions as follows:
Chinook @ 45 (17.7 IBUs)
Centennial @ 30 (11.6 IBUs)
Cascade @ 25 (6 IBUs)
Centennial @ 20 (9.2 IBUs)
Cascade @ 15 (4.3 IBUs)
Centennial @ 10 (5.5 IBUs)
Cascade @ 5 (1.7 IBUs)
At flameout I will be whirlpooling for about 15 minutes. I am going to add the following into the whirlpool:
1 oz Cascade
1 oz Centennial
1 oz Chinook
and then I will dry hop with:
1 oz Cascade
1 oz Centennial
1 oz Chinook
1 oz Magnum
The final stats are supposed to be:
OG: 1.110 FG: 1.017 ABV: 12.5% IBU 110 Bitterness ratio = 1.000

any thoughts on the new recipe?

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Last edited by mo_feezy; 03-13-2013 at 05:23 PM. Reason: updated recipe
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Old 01-29-2013, 10:18 PM   #2
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Sounds delicious and I am still a noob but that sounds like a lot of hops. Does barley wine beer always use that much hops?

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Old 01-29-2013, 10:23 PM   #3
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Based on charts like this: https://docs.google.com/viewer?a=v&q...ZNnl0_ZnjCGJEg

the bitterness ratio of 1.025 is in the range, though slightly on the higher end of the range.

I think normally they use a lot of hops to balance out the malt, but after some aging some of the hop character will go away. I am assuming at least.

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Old 03-13-2013, 05:24 PM   #4
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Any ideas on this recipe (the updated one)?

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Old 03-13-2013, 09:14 PM   #5
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I would take out the carapils and replace it with base malt, as you already have some crystal in there, and along with the rye you should have no issues with foam stability. 5% isn't going to give you much rye flavor at all, though. 10-15% would be better, but it may make lautering difficult. If you do go that route, get some rice hulls to help.

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Old 03-15-2013, 12:22 PM   #6
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Thanks for the reply. I have updated the recipe (above) to this, which i've removed the carapils from. Any comments on this one?

Quote:
Originally Posted by mo_feezy View Post
[update]
Ok, I read some more, asked around some more, and took into consideration some of the ideas from the comments from the first post.
The updated recipe that I hope to brew in a week or so:
87% 2 row
5% rye malt
4% crystal 80
2% biscuit
I will be first wort hopping with:
1 oz Magnum (30.7 IBUs)
1 oz Chinook (23.2 IBUs)
The boil will be 120 minutes, with (1oz each) hop additions as follows:
Chinook @ 45 (17.7 IBUs)
Centennial @ 30 (11.6 IBUs)
Cascade @ 25 (6 IBUs)
Centennial @ 20 (9.2 IBUs)
Cascade @ 15 (4.3 IBUs)
Centennial @ 10 (5.5 IBUs)
Cascade @ 5 (1.7 IBUs)
At flameout I will be whirlpooling for about 15 minutes. I am going to add the following into the whirlpool:
1 oz Cascade
1 oz Centennial
1 oz Chinook
and then I will dry hop with:
1 oz Cascade
1 oz Centennial
1 oz Chinook
1 oz Magnum
The final stats are supposed to be:
OG: 1.110 FG: 1.017 ABV: 12.5% IBU 110 Bitterness ratio = 1.000

any thoughts on the new recipe?
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Old 03-15-2013, 05:05 PM   #7
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I would just cram all of your non-60m hop additions into 20m or later. You're not getting hardly any flavor or aroma from a 30m or earlier charge.

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Old 03-15-2013, 05:31 PM   #8
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Thanks! I will mess around with the software and see what I can come up with.

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