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Old 12-28-2013, 04:09 PM   #1
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Default Strong Hand Barleywine w/ Hop Burst

I am going to make my first Barleywine tomorrow, and I need some feedback. I have all of these ingredients just sitting around my garage, so I need to use them. What better way than to make a Barleywine for fun? I feel that I will get great flavors from this hop schedule, but the bitterness may be way too soft for the ABV. Designing Great Beers recommends a BU:GU of 1.0 or so for the Barleywines, so I am trying to get close to that. What do you think about this hop schedule?

Recipe Specifications
--------------------------
Boil Size: 7.63 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.10 gal
Estimated OG: 1.100 SG
Estimated Color: 13.8 SRM
Estimated IBU: 99.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
20 lbs 2.8 oz Pale Ale Malt, Northwestern (Great Weste Grain 1 94.0 %
1 lbs 4.6 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2 6.0 %
0.20 oz Magnum [14.00 %] - First Wort 90.0 min Hop 3 7.5 IBUs
1.50 oz Amarillo [9.20 %] - Boil 15.0 min Hop 4 15.6 IBUs
1.50 oz Citra [12.00 %] - Boil 15.0 min Hop 5 18.5 IBUs
1.50 oz Mosaic (HBC 369) [12.25 %] - Boil 15.0 m Hop 6 18.8 IBUs
1.50 oz Simcoe [13.00 %] - Boil 15.0 min Hop 7 20.0 IBUs
0.50 oz Amarillo [9.20 %] - Steep/Whirlpool 30. Hop 8 4.0 IBUs
0.50 oz Citra [12.00 %] - Steep/Whirlpool 30.0 Hop 9 5.2 IBUs
0.50 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop 10 4.9 IBUs
0.50 oz Simcoe [13.00 %] - Steep/Whirlpool 30.0 Hop 11 5.2 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 12 -


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Old 12-28-2013, 04:45 PM   #2
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Thin it out. Take the 1.5 and use less, add them to the whirlpool, and add your whirlpool hops to the secondary to dry hop. Also to balance that much malt, you need a much greater initial hop. Since its a barleywine and not an IPA, you can't get away with a weak initial hop addition. Lastly, you're going to need more yeast. One package for a 1.100 beer will not come close to fully attenuating unless you 've got some really great technique regarding your starter.



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Old 12-28-2013, 05:18 PM   #3
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Good points on the style difference versus the IPA. I have a massive 5L beaker and 2 vials of 007 yeast to use, so that shoulnt be an issue. I can move everything to the Whirlpool and just get the 100 IBUs with the magnum. I am doing a lot of new things with this one, so I am out of my comfort zone. Would you add all of the magnum in the FWH or at the 90 clock? I was not planning on doing a dry hop since it may be lost in the aging, or am I wrong in that thought?

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Old 01-02-2014, 08:23 AM   #4
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I just brewed this today, and hit 1.105 with that grain bill @ an expected 11.9%. I bumped the magnum up to 3 ounces, and added all other hops in at 160 and let it stand for 30 minutes before finishing the chill. I lost about a gallon of wort due to the amount of whole hops in this beer. Both the girlfriend and I think the wort tasted amazing. We shall see how it goes and it is worth, I will post it in the recipe section.

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