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-   -   Critique my Barleywine recipe (http://www.homebrewtalk.com/f12/critique-my-barleywine-recipe-383446/)

mb82 01-21-2013 11:45 PM

Critique my Barleywine recipe
 
For a 5 gallon batch

17lb Marris otter
12oz Crystal 10
12oz Crystal 80

2 oz Chinook at 60 min mark
90 minute boil.
I have not run the mash profile yet but I am planning on doing BIAB with a sparge, probably with a 1.25qt/lb mash.
Planned efficiency of 70% Hoping to get better.
predicted OG of 1.096
And I am planning on using Nottingham for a yeast.

edit: I plan on mashing at 148*F to leave more fermentables. Should I maybe change this?

BradleyBrew 01-21-2013 11:59 PM

In my opinion I would probably just use crystal 40 and maybe some amber malt or carared depending on the SRM you are looking for. You could extend the boil out to 2 hours and get some more caramelization from the lenghty boil. Also I would mash higher then 148 especially if using notty. That yeast will dry out almost any beer. Mash @ 152 because you want that big rich malty mouthfeel. The last thing I would want is a super dry barleywine. My opinion of course. My last barleywine I added a 1 lb of red wheat and the mouthfeel and red retention is great.

coosabrew 01-22-2013 02:47 AM

I also agree to extend the boil out a couple hours and lose 2 crystal malts, maybe just 12oz of 40l. You will gain color and carmelizing, both of which go well with barleywine. I also like magnum hops for barleywine, it is a strong bitter hit and lets the malt shine through. I do like 148* mash, but do it for a couple hours to make sure to get full conversion. Love barleywines, hate the wait! Let us known how it turns out, you think 6 months, a year?

mb82 01-22-2013 02:48 AM

Thanks for the tips. I will extend the boil and raise the mash temp.

mdgagne 01-22-2013 02:51 AM

<double post removed>

mdgagne 01-22-2013 02:52 AM

Make sure you pitch the appropriate amount of yeast, my malty calls for 1.5 packets of rehydrated yeast. I'm sure pitching two sachets wouldn't hurt.

mb82 01-22-2013 12:15 PM

Quote:

Originally Posted by mdgagne (Post 4811583)
Make sure you pitch the appropriate amount of yeast, my malty calls for 1.5 packets of rehydrated yeast. I'm sure pitching two sachets wouldn't hurt.

That was the plan.


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