Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > First recipe, please help :): British Barley Wine
Reply
 
LinkBack Thread Tools
Old 05-17-2012, 12:11 PM   #1
Anubis01
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Norwood, MA
Posts: 12
Default First recipe, please help :): British Barley Wine

Hi everyone,

I'm new to the forum, so let me know if this post is in the wrong place. I started brewing about a year ago, and I really want to start making my own recipes. I've been in the mood to make a British barley wine, so the recipe that I have here is my first attempt of self-generating a barley wine recipe. I'm not quite sure how it will turn out (i.e. taste, aroma, body, aftertaste, etc), though BeerSmith 2 has told me that its profile is middle of the road for a traditional British barley wine. Please let me know if this beer sounds like it will turn out ok, or even better if you can think of ways to improve on this. Thank you in advance for any advice you can offer!

Profile:
Estimated OG: 1.102 SG
IBUs: 52.5 IBUs
Color: 16 SRM
Estimated ABV: 11.7%

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Fenris
Style: English Barleywine
TYPE: Whole grain/ partial mash (I don't know what to consider this since I'm adding honey after sparging)
Taste: (30.0)


Ingredients:
------------
Amt Name Type # %/IBU
5.00 gal Boston, MA Water 1 -
12 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 2 58.4 %
3 lbs 6.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 16.7 %
1 lbs 7.2 oz Barley, Flaked (1.7 SRM) Grain 4 7.1 %
2.9 oz Chocolate Malt (350.0 SRM) Grain 5 0.9 %
3.77 oz Goldings, East Kent [5.00 %] - Boil Hop 6 41.1 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.40 oz Cascade [5.50 %] - Aroma Hop 8 0.0 IBUs
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.4 Yeast 9 -
3 lbs 8.0 oz Honey (1.0 SRM) Sugar 10 17.0 %


Directions:

1) Heat 2.5 gallons of water to 42 C and add grain. Cook at 39-42 C for 20 mins. Add 2.5 gallons of boiling water to achieve a temperature of 60-62 C, and cook for 30 mins. Heat to 67-70 C for 1 hour and 15 mins.

2) Sparge grains. Add honey and stir till dissolved. Bring to boil and add East Kent Goldings at beginning of boil. Add again at 30 mins in to the boil

3) Add Cascade and irish moss 45 minutes in to boil.

4) After boiling for 1 hr, turn off burner and remove from heat.

5) Move to primary fermentor containing 2 gallons of cold water. Allow to cool, then pitch yeast from starter culture ( How large should my starter culture be for a 5 gallon batch? ). Ferment for two months at about 25 C.

6) Rack into secondary and add fresh yeast (1 fresh vial of Edinburgh Ale yeast). Let ferment for another month before bottling. Move to fridge for an additional month.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------


Thanks again!
-F

__________________
Anubis01 is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2012, 08:54 PM   #2
homebrewhaha
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Boston, MA
Posts: 218
Liked 13 Times on 12 Posts
Likes Given: 24

Default

I love me some barley wine. Never brewed one though. Do you think you might need more aging time or does that happen in the bottle? Not sure Try this calculator to figure out your starter question.

__________________
homebrewhaha is offline
 
Reply With Quote Quick reply to this message
Old 05-17-2012, 09:41 PM   #3
smokinj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Emporia, KS
Posts: 171
Liked 6 Times on 6 Posts
Likes Given: 1

Default

It would be considered all-grain. Sounds good! 52 IBUs seems like it may be a little low to balance the 1.102 OG, thats about 1:2 BU:GU ratio. Some style sticklers(not me) might not consider this "english" with the cascade addition.

__________________
smokinj is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2012, 12:45 AM   #4
Anubis01
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Norwood, MA
Posts: 12
Default

Ahaha! Ok, how about if I switch from Cascade to Fuggle?

__________________
Anubis01 is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2012, 12:46 AM   #5
Anubis01
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Norwood, MA
Posts: 12
Default

Quote:
Originally Posted by homebrewhaha View Post
I love me some barley wine. Never brewed one though. Do you think you might need more aging time or does that happen in the bottle? Not sure Try this calculator to figure out your starter question.
I'm not sure. I've seen some recipes do it in 4 months total while others take up to a year or more. How long would you (or anyone else reading this) recommend?
__________________
Anubis01 is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2012, 01:27 AM   #6
smokinj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Emporia, KS
Posts: 171
Liked 6 Times on 6 Posts
Likes Given: 1

Default

Personally, I like cascade better, but fuggle would match "style guidelines." On your yeast, Mrmalty.com recommends a 3.13 L starter, with two vials. Likely won't need to let it sit in primary for two months, or do the second pitch. Also, if you hope to keep any flavor/aroma from the honey I'd move it to 5-10 min left in the boil. May also consider a 90 minute boil, just to get a little carmelization. I really like that in barleywines.

__________________
smokinj is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2012, 01:08 PM   #7
Anubis01
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Norwood, MA
Posts: 12
Default

@ smokinj: Ok, will do! As for the hops, I'll see what I have at the time I brew. As for the primary, would 1 month work instead of 2 or would it be best if I let it sit for 2 months anyway? How would I be able to tell if I need to do a second pitch or not? I've seen many recipes that do a second pitch, so I included that because I thought it was a required step.

If I switch everything over to a 90 minute boil how would this alter my boil schedule? Would I have an extra addition of either EKG or Fuggle/Cascade? What would you recommend?

__________________
Anubis01 is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2012, 04:42 PM   #8
smokinj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Emporia, KS
Posts: 171
Liked 6 Times on 6 Posts
Likes Given: 1

Default

I like to keep it in primary until FG is reached then another couple weeks for the yeast to clean up after itself, then go to carboy for bulk aging. Main reason being that i primary in plastic buckets. The seals tend to leak when there is no pressure from active fermentation, whereas glass carboys are more airtight. You can bulk age for as long as you like. If you pitch the proper amount of yeast that should be plenty to do the job. You might consider using some champagne yeast at bottling, though, because the ale yeast will be very tired at that point and the high abv will also make it dificult for it to carb your beer. Your hop additions are based on time remaining in the boil so the will remain the same. So the 60 minute will go in after boiling for 30 minutes, and so on. If you do go with the 90 min. boil don't forget you will need to increase your preboil volume to account for the extra 30 minutes of boil off.

__________________
smokinj is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2012, 05:21 PM   #9
thetragichero
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Palm Bay, FL
Posts: 282
Liked 8 Times on 8 Posts
Likes Given: 15

Default

i'm not loving the grain bill at all
try all base malt (maris otter), some simple sugars (light brown sugar, honey, case sugar), and a very long boil (i did mine 3 hours)
no need to bog it down with over 3 pounds crystal malts and almost 3 pounds chocolate malt
i wouldn't think you'd need the flaked barley for head retention, since it's supposed to have low-to-moderate head anyway?

again, this is just my opinion on the style, so feel free to take it with a grain of salt

__________________
thetragichero is offline
 
Reply With Quote Quick reply to this message
Old 05-18-2012, 07:58 PM   #10
Sippin37
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
Sippin37's Avatar
Recipes 
 
Join Date: Oct 2010
Location: Chicago
Posts: 910
Liked 28 Times on 27 Posts
Likes Given: 47

Default

He only has 1% chocolate malt which I thought could add some nice depth there to the brew. I do think the crystal malt is a little high, but to each their own. Let us know how it turns out, I love me a good English Barleywine!

__________________
"24 hours in a day, 24 beers in a case. Coincidence?"
-- Stephen Wright
Sippin37 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Help with barley wine recipe seabass07 Recipes/Ingredients 33 03-13-2012 01:57 AM
My First Barley Wine Recipe as1084 Recipes/Ingredients 9 12-29-2010 12:00 PM
Barley Wine recipe caver95 Recipes/Ingredients 5 03-19-2010 12:26 AM
What do you think of this barley wine recipe? fork Recipes/Ingredients 2 07-03-2008 01:47 AM
Barley Wine Recipe Help SimonSez Recipes/Ingredients 2 11-11-2006 03:59 AM