HomerT

Recipes 

OK, so here is my rough draft for my first attempt at a Barley Wine...

Thor's Hammer Barley WineIngredients

Amount Item Type % or IBU
4.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 26.4 %
9.90 lb Pale Liquid Extract (8.0 SRM) Extract 65.3 %
0.75 lb Biscuit Malt (23.0 SRM) Grain 5.0 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.3 %
2.00 oz Target [11.00%] (60 min) Hops 47.1 IBU
2.00 oz Cascade [5.50%] (30 min) Hops 12.0 IBU
2.00 oz Williamette [5.50%] (2 min) Hops 3.9 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 oz Oak Chips (Secondary 7.0 days) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 0 Barrel] Yeast-Ale



Beer Profile

Est Original Gravity: 1.107 SG
Measured Original Gravity: 1.105 SG
Est Final Gravity: 1.026 SG Measured Final Gravity: 1.025 SG
Estimated Alcohol by Vol: 10.7 % Actual Alcohol by Vol: 10.5 %
Bitterness: 63.1 IBU Calories: 497 cal/pint
Est Color: 21.0 SRM Color: Color





Any comments / recomendations?

-Todd

Walker

Recipes 

that's one big mother f*cking beer. Make sure you use a big mother f*cking yeast starter.

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Ivan Lendl

Recipes 

Why not dry hop that bad boy? A couple of ounces wouldnt hurt, it be like shooting an elephant with a bb gun...

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Secondary: empty
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david_42

Recipes 

A pound of brown sugar can add some nice notes. Consider using 1084 Irish Ale Yeast, it can handle higher ABV's than 1272. It also provides a more complex set of esters, which is good in a barleywine. Plan on a couple weeks in the primary. Couple months in the secondary with a finishing yeast if needed. Dry-hop towards the end, if you decide to.

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