Let's Talk Barleywine! - Page 2

**Bobby_M** · 10-18-2009, 10:12 PM

How was your efficiency?

flyangler18 · 10-18-2009, 10:24 PM

Quote:

Originally Posted by Bobby_M

How was your efficiency?

70% on the nose, which is how I scaled the recipe. I typically see a 10% drop with big ol' beers, anything over 1.080.

**Saccharomyces** · 10-19-2009, 05:19 PM

Looks tasty. /subscribed

Here's what I'm planning on brewing for this year's Barleywine.. looks pretty close to what you brewed, just bigger and with American hops:

2009 Annoying Bastard Ale

OG 1.120 - IBU 100+ - FG 1.022

Grain:
12# Maris Otter
4# Extra Light Dry Extract
2# Munich
8oz Special B
1# Table Sugar (fermenter, 3 days, with Fermaid K)

Mash 150*F for a couple of homebrews.

Hops:
3oz Horizon 90
1oz CTZ 30
1oz CTZ 15
1oz CTZ 0
1oz Centennial DH, 3 days
1oz Cascade DH, 3 days

I will collect 1 gallon of first runnings and boil down to 1/2 gallon while the main boil runs for 90 minutes to get plenty of melanoidins. Extract will be added late to increase hop utilization. Wyeast 1762 Belgian Abbey II yeast, 5 gallons starter.

flyangler18 · 10-28-2009, 09:38 PM

Just pulled a sample to satiate my curiousity - it's sitting at 1.030 right now. I'm sure it'll keep coming down over the next couple of weeks. I'd be happy with an FG of around 1.025, personally.

**Saccharomyces** · 10-28-2009, 09:48 PM

Quote:

Originally Posted by flyangler18

Just pulled a sample to satiate my curiousity - it's sitting at 1.030 right now. I'm sure it'll keep coming down over the next couple of weeks. I'd be happy with an FG of around 1.025, personally.

What yeast did you use? 1275 took my 1.100 Imperial Stout down to 1.031 and quit.

flyangler18 · 10-28-2009, 09:49 PM

Quote:

Originally Posted by Saccharomyces

What yeast did you use? 1275 took my 1.100 Imperial Stout down to 1.031 and quit.

The workhorse in my yeast arsenal - Thames Valley!

**Saccharomyces** · 10-28-2009, 09:58 PM

Quote:

Originally Posted by flyangler18

The workhorse in my yeast arsenal - Thames Valley!

Humph. Yeah I only got about 69% attenuation on my big beer with that strain. I pitched 6L of well shaken starters, oxygenated the holy living crap out of it, and even had mashed at 151-153*F. It's pretty sweet, I won't be using that yeast again on such a big beer...

flyangler18 · 10-28-2009, 10:02 PM

I pitched onto a pretty massive cake and mashed right @ 150°, so we'll see where the Leviathan ends up.

ggoodman · 10-29-2009, 12:09 AM

please keep us posted as Im wanting to make a barley wine for my next brew.

**greenbirds** · 10-29-2009, 12:25 AM

Quote:

Originally Posted by Saccharomyces

I will collect 1 gallon of first runnings and boil down to 1/2 gallon while the main boil runs for 90 minutes to get plenty of melanoidins.

I have thought about doing this before but never tried. I would like to decoct beers like hefeweizen or pilsner, but it is hard to justify adding hours to my mash for a beer that disappears from my kegerator so quickly. Do you have any experience with this technique?