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**mrbowenz** · 12-03-2009, 10:03 AM

Notes
Age in Oak Barrel including additional 10oz of hops ( EKG and Fuggles) for 26 weeks

wonderbread23 · 12-03-2009, 03:13 PM

Seems way too heavy for my tastes. Between the crystal and mashing @ 153* there will be a ton of dextrins. I like to mash my big beers below 150* in order to get as fermentable a wort as possible. With that much alcohol, it'll be tough to get great attenuation.

*Edit* Also, with that much dark malts, your beer will basically be black. The black patent really has no place in a barley wine.

Ryan_PA · 12-03-2009, 04:57 PM

It does seem a little dark, a fair bit sweet and on the outer limits of bitterness to style, but that is ifyou are going to style.

What yeast are you looking at? Is it straight sacc?

**mrbowenz** · 12-03-2009, 09:25 PM

grain in a 10 gallon batch ....yikes

Matt Up North · 12-03-2009, 09:35 PM

You know, I am only commenting on the FG and the IBU, but a friend of mine makes his barleywine at 1.100 with a FG of 1.035 and a bitterness of about 60-70IBU and that beer really takes well to both oak and time. It is a great beer. I was amazed completely when he said that he will mash at 153-155*f. I asked if he would try to get it down to about 149 and he said "nope, I like my barleywine to have a higher FG so that it tastes interesting and malty as time goes on". I really like that beer, so do what you do when you do it. He used a British yeast that isn't known for its high attenuation either.

flyangler18 · 12-03-2009, 09:58 PM

Quote:

but this recipe other wise is from 1851

They just don't know you well enough to have recognized the old historic recipes.

Ryan_PA · 12-03-2009, 11:00 PM

Quote:

Originally Posted by mrbowenz

no one mentioned the 27 ozs of hops ? for 10 gallons ..

I should get partial credit.

Quote:

Originally Posted by Ryan_PA

and on the outer limits of bitterness

I think for those of us that know your history, knew this was a semi-loaded question. I was curious what your angle was, and now I am glad I know. I am in the planning stages of an English barlywine myself once I get through a few more moderate octane brews on some 1275.

**mrbowenz** · 12-04-2009, 12:03 AM

Well I am in good company here (my PA brew friends
Ryan gets credit for hops and Fly18 get's credit for the fact I am wierd ...