Help with Barleywine Recipe
So, I'm coming up on my 1 year brewing anniversary which is in early March. I want to make a Barleywine recipe, but need some help from you experienced brewers. I plan on aging this for several months...maybe even until the Christmas season or New Years Day 2010. Here's what I've got so far...
Batch Size: 5.50 gal
Boil Size: 9.00 gal
Estimated OG: 1.102 SG
EStimated FG: 1.024 SG
Estimated Color: 16.6 SRM
Estimated IBU: 94.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes
Amount Item Type % or IBU
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.73 %
3.00 lb Munich Malt (9.0 SRM) Grain 13.64 %
2.00 lb White Wheat Malt (2.4 SRM) Grain 9.09 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2.27 %
0.50 lb Special B Malt (180.0 SRM) Grain 2.27 %
1.00 oz Magnum [14.00 %] (60 min) Hops 31.3 IBU
1.00 oz Centennial [10.00 %] (45 min) Hops 20.5 IBU
1.00 oz Magnum [14.00 %] (30 min) Hops 24.0 IBU
1.00 oz Centennial [10.00 %] (15 min) Hops 11.1 IBU
1.00 oz Centennial [10.00 %] (5 min) Hops 4.5 IBU
1.00 oz Cascade [6.00 %] (5 min) Hops 2.7 IBU
Pitch onto Nottingham cake from Pale Ale
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 22.00 lb
Mash in with 6.82 gal @ 164F
Mash for 75 minutes @148F
Primary: 3 weeks @ 68F
Secondary: 2 months
Cold Condition in Keg: >= 6 months
I find when I do bigger beers my efficiency drops of markedly. You may want to have some DME on hand and take a pre-boil gravity and adjust with the DME so your bittering is correct.
Thanks, I'll keep that in mind. I normally get 78-85% efficiency with my barley crusher, so hopefully 70% should be about right. However, if I hit 60-65% it should still make a good barleywine...but about 1-2% lower ABV. Not so concerned about the ABV, just want a good tasting barleywine.
Anyone else have comments on the recipe itself? That's what I really would like input on.
I usually get 78% and on a 4 gallon batch of the 999 boiled 90 minutes I picked up 68% @ 1.114OG.
I'd mash at 148 or 150 to make sure it can get dry enough in the end. Beers that big just need more help. Adding some sucrose can help as well.
I like the hopping. Nothing to add there. Looks tasty.
A cake of Notty might be too much yeast, though. I use 2 packs of re-hydrated US-05 and my 1.114OG batch got down to 1.020 in 20 days.
IMO, using the cake is almost always over pitching and since it doesn't take long to wash the slurry, get rid of foreign matter and get the proper amount it's what I go for.
For some more information
Mr Malty Pitching Rate Calculator
Wyeast Laboratories : Commercial : Breweries : Technical Info : Pitch Rates
Well, I haven't ventured into yeast washing yet so maybe I'll just pitch two packs of Notty or S-05 in there as you suggest. Anyone have input on the grain bill?
I think your grain bill is fine. I would second mmb about a lower mash temp +/- replacing some of the pale malt with sugar so you don't end up with a cloying sweet, poorly attenuated beer.
Also in terms of hitting your preboil gravity it will be crucial for your hopping so you end up with a balanced beer. You can either adjust the gravity upwards with DME or cut back on your hops to match the lower OG you will have.
I was talking with Caspio, who is another brewer here and we were thinking about doing this as combination mash and partigyle brew for a 10 gallon batch. I'm not sure if people have done this before, but we were thinking:
1. Mash in with both of our MLT's with 7.8 gallons
2. Drain tuns, and sparge with an additional 3-4 gallons each to reach volume
3. Boil down to correct gravity (hopefully this is around 10 gallons, but if not no big deal).
4. Sparge with another 7 gallons and collect this in a second boil kettle for the partigyle beer.
Should be interesting considering there will actually be 2 separate mashes going on, and two sparges taking place. And hopefully since we will contributing all of our first runnings and just partial second runnings the gravity will stay pretty high. What do you all think of this?
Beastly grain bill. You should also extend your mash to 90 min at least to ensure conversion. There's always the ole iodine test too. Just did it for kicks the other day and was pumped to see no color change. Like a magic trick I say. I like your hop regiment too, I prefer mine barleywines to be on the bitter side as opposed to a sweeter, more malty recipe. Would you consider a dry-hopping or perhaps a little First Wort Hop action?
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