The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Help me come up with my 50th Birthday (or my Memorial) 5 year aged Barleywine recipe.

Reply
 
LinkBack Thread Tools
Old 09-14-2010, 07:46 PM   #71
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,801
Liked 2708 Times on 1627 Posts
Likes Given: 3483

Default

Quote:
Originally Posted by DKershner View Post
I doubt the hops will be the focus at all. You may get a note of bitterness, but IMO this will still be a malt-forward brew.

I also think that is too much victory (although the name of the malt is pretty ironic if you make it to 50). Something like 2lbs would be my max tolerance for it. Although, if you really like a bready taste, then your current recipe would work fine.

I also think you should probably add some sugar in here to thin this thing out, or else you may have a hell of a time getting the FG down...
Good news!! I got three pounds of the Cara Brown, so all is not lost.

Part of the reason for using Victory IS for the name...plus I've used it in my brown ale. Though I may take everyone's suggestions and cut it back.

Don't you think the pound and a half of that special honey is enough of a simple sugar to help bring it down?
__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2010, 08:01 PM   #72
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Quote:
Originally Posted by Revvy View Post
Don't you think the pound and a half of that special honey is enough of a simple sugar to help bring it down?
A few things here...

I don't like beers that remind me of maple syrup. DFH 120min is a good example of that. For this reason, I really try to dry the crap out of big beers which means a higher dose of the simple sugars.

Secondly, when working with the big boys, I really like staggered sugar additions to help fermentation along. The yeast seem to really like the simple sugars once that ABV starts getting into the 9-10% range and almost seem to need them as an appetizer to their maltose meal. I like to do staggered additions, I would probably do 3 or 4 in your recipes case.

I am by no means a big beer expert, but in my limited experience it has really seemed to help. EDIT: You may be able to pull off a similar effect by using jars of less concentrated wort. I know some guy on BYO did that in a 21% All Grain (No Sugar) Brew.
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2010, 08:05 PM   #73
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
AZ_IPA's Avatar
Recipes 
 
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 41,732
Liked 5983 Times on 5251 Posts
Likes Given: 672

Default

Quote:
Originally Posted by Revvy View Post
Part of the reason for using Victory IS for the name...
That's what I thought when I put 2 lbs in a 5 gallon batch of pale ale....

But, it may work in something as big as this.
__________________
AZ_IPA is online now
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 02:50 PM   #74
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,801
Liked 2708 Times on 1627 Posts
Likes Given: 3483

Default

Well I had a very interesting and educational night with MustangJ and his brew buddy and beer judge Bill which gave me some unique insight and tips for brewing this monster. Especially a complex "yeast regimen" which should get the beer low AND get those complexities from the belgian yeast. Turns out playing with beersmith this is not too uncommon. I'll explain in a bit.

First. They tend to think that after 5 years that Breadiness, like the hoppiness will mellow out, so keeping it at that level is not an issue...though I'm thinking I might want some raisiny notes in it, so I might play with some special b, and reduce the victory, but I'm not sure.

Sugar is a must (as is yeast nutrient, energizer, and plenty of oxygen including the second blast in the first 12 hours after fermentation has begun.

Decocting a gallon or so isn't a bad idea during the mash. It will add some more depth.

Now to the very interesting yeasting schedule. (This is cool, and really a new concept for me, but it make sense.)

They recommend pitching a huge starter using two vials of the cali ale yeast, and as big of a starter as I can grow in the next few days.

Also on brew day reserve a half gallon of my wort til later.

Then a week into fermentation or after the krausen falls pitch another starter of the cali ale yeast. (1 0r wo tubes) This will help bring the beer down further.

THEN after about 2 weeks of this, when fermentation appears stalled to rack it to secondary and using that half gallon of reserved wort, make another starter this time with 2 vials of the trappist ale yeast. At this point I could actually let the temps drift up a little too. This will get me some of the esters and spiciness from the trappist yeast, and also hopefully get the last of the fermentable sugars.

They think I can get this puppy down even further than Beersmith says it will be.

There is a button on beersmith to indicate adding more yeast in secondary, which I never noticed before.

I'll probably want to rack it to a tertiary to get it off the final yeast to allow it to bulk age before I bottle it.

Pretty wild, eh?

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 02:55 PM   #75
Starderup
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Atlanta
Posts: 581
Liked 16 Times on 15 Posts
Likes Given: 8

Default

After all that, you BETTER be around to sample it!

__________________

<priceless quote>My dog dropped his bone in my fermentor while I wasn't looking.</end quote>

Starderup is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 03:08 PM   #76
johnnybrew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
johnnybrew's Avatar
Recipes 
 
Join Date: Feb 2010
Location: Cincinnati, OH
Posts: 502
Liked 12 Times on 10 Posts

Default

This is a great idea and thread. I am inspired to try making a barleywine some day too. Thanks for all of the information, Revvy.

__________________
If you can read this, you're not drinking enough.

See my Corny Keg Chilling Insulator
johnnybrew is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 03:29 PM   #77
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

For one, I think that the strategy you have laid out sounds clean and will definitely do the job and that the extra work you are putting in will pay dividends in the final beer.

Secondly, will that yeast starter schedule really help? I feel like it is similar to a stuck ferment...where you pitch a yeast starter and it does nothing, but then you dump it on a yeast cake and it goes down several more points. I just dont think the starters would have enough cells to actually do anything.

Also, I thought pitching more than one yeast was a recipe to have one completely dominate the other and only one of their flavors would end up in the final beer. I have never tried this myself, but have read that around here.

__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 03:32 PM   #78
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,801
Liked 2708 Times on 1627 Posts
Likes Given: 3483

Default

Quote:
Originally Posted by DKershner View Post

Also, I thought pitching more than one yeast was a recipe to have one completely dominate the other and only one of their flavors would end up in the final beer. I have never tried this myself, but have read that around here.
That's the point of not doing the two yeasts at the same time, it shouldn't cause one to dominate the other. Or in a sense the clean, cali ale yeast will do the job of fermenting the majority of the beer and the trappist later, will produce some esters and other complexities with any remaining sugars left over.
__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 04:03 PM   #79
DKershner
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2009
Location: Bend, OR
Posts: 1,870
Liked 25 Times on 21 Posts

Default

Quote:
Originally Posted by Revvy View Post
That's the point of not doing the two yeasts at the same time, it shouldn't cause one to dominate the other. Or in a sense the clean, cali ale yeast will do the job of fermenting the majority of the beer and the trappist later, will produce some esters and other complexities with any remaining sugars left over.
Seems like if the Cali yeast still has sugars around, they will still be around to beat up any belgians who enter their turf. You know those Californians...
__________________
DKershner is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 05:08 PM   #80
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,801
Liked 2708 Times on 1627 Posts
Likes Given: 3483

Default

Quote:
Originally Posted by DKershner View Post
Seems like if the Cali yeast still has sugars around, they will still be around to beat up any belgians who enter their turf. You know those Californians...
LOL.... Yeah, we'll see.

Though I have to say Hercule Poirot could swing a might cane on someone's toe.

__________________

Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

Revvy 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
What's your favorite oak-aged recipe? Bourbon too. thedidey Recipes/Ingredients 10 12-27-2013 07:18 PM
50th Birthday Imperial Stout - HELP! Brewpastor Recipes/Ingredients 34 01-05-2010 11:21 PM
Oak Aged Porter Recipe...(extract) SRFeldman79 Recipes/Ingredients 0 11-18-2008 02:59 AM
Leap Year Barleywine FlyGuy Recipes/Ingredients 6 02-09-2008 01:47 AM
And for my 50th batch of beer....... Desert_Sky Recipes/Ingredients 12 04-27-2007 09:53 PM