I do see quite a few American BW recipes floating around both on here and on the Jamil list at beerdujour.com but I really need to use EKG. I'm thinking that the major difference between English/American is the hops (and maybe the yeast). Here's my dilemma; I was planning on brewing a mid gravity beer and doing a cake pitch of the BW. The problem is, I've got a backlog of English beers so I suspect I'll only be able to do this with a US-05 based beer like an APA or Amber.
Would an English BW work OK on US-05 or should I be just pitching like 3 packs of Notingham/S-04?
Mash 1-3 degrees higher and use the 05 and that should give you that maltiness you want. I would also use English Crystal, To me it seems maltier (if you know what I mean)
I don't think malty is the key for the yeast (it's going to finish with a higher FG anyway) it's the esters from an English yeast strain that you want. I don't have any recipes ready made (though I do plan to do an English barleywine this year), do you have Designing Great Beers? The ratios for the grain bill are pretty simple and he explains the hops well.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Dragon's Milk October Beer
Brewer: Chad Ward
Asst Brewer:
Style: Old Ale
TYPE: All Grain
Taste: (35.0)
Ingredients:
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Amount Item Type % or IBU
15.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 100.00 %
3.00 oz Goldings, East Kent [5.00 %] (90 min) Hops 60.0 IBU
2.00 oz Goldings, East Kent [5.00 %] (20 min) Hops 13.5 IBU
2.00 oz Goldings, East Kent [5.00 %] (10 min) (ArHops -
1 Pkgs London Ale (Wyeast Labs #1028) [Starter 12Yeast-Ale
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 15.50 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 19.38 qt of water at 165.9 F 154.0 F
10 min Mash Out Add 10.85 qt of water at 196.6 F 168.0 F
Or you could try a parti-gyle brew. I did one last year & got 4gal of 1.104 Old Ale/English Barleywine and almost 7 gallons of an English Mild from the same grain bill, though not the grain bill above. I used 20lbs Marris Otter and 2lbs of Crystal 80. Just use the first runnings as your barleywine and the double batch sparge as your mild. You can add molasses (treacle) or Demerara/Turbinado sugar to the barleywine to jack the OG if you like. It's pretty traditional. English yeast is important, at least for an English barleywine. American barleywines seem to be fermented cleaner and with higher hopping rates, though I suppose EKGs wouldn't be out of place. You'd just have to use a boatload.
I don't think malty is the key for the yeast (it's going to finish with a higher FG anyway) it's the esters from an English yeast strain that you want. I don't have any recipes ready made (though I do plan to do an English barleywine this year), do you have Designing Great Beers? The ratios for the grain bill are pretty simple and he explains the hops well.
Good point, I wasn't thinking straight.
My Full Owl ESB never turned out right until I got the right yeast
Hmm, it is true that it would be $28 worth of EKG if I had to buy it from Northern brewer or something but I've got it covered. In a way it's a good time to make something special when most folks wouldn't be doing it.
Chad, thanks for the Radical reference.. I have the book and didn't even think to look. I think that's a winner.
Need a BarleyWine Recipe using EKG.
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