Hi everyone, I'm considering making my first barley wine this weekend and I have a few questions and I definitely would like some feedback. Here's the basic idea:
Mash and sparge as usual. During the boil, forgo the addition of all hops and just add irish moss (and any other seasonings). Chill and put into a glass carboy for primary. Immediately after adding to primary, I'm thinking about adding a balanced (not too dry or not too sweet) Zinfandel wine -- I'm not sure how much wine to actually add without introducing a high degree of tannins into the batch. After a week of primary, I was thinking about racking to secondary in a bucket for dry hopping.
Dry hop list and schedule:
My questions are as follows:
My apologies in advance for any ignorant language/concepts!
Mash and sparge as usual. During the boil, forgo the addition of all hops and just add irish moss (and any other seasonings). Chill and put into a glass carboy for primary. Immediately after adding to primary, I'm thinking about adding a balanced (not too dry or not too sweet) Zinfandel wine -- I'm not sure how much wine to actually add without introducing a high degree of tannins into the batch. After a week of primary, I was thinking about racking to secondary in a bucket for dry hopping.
Dry hop list and schedule:
- Chinook 1oz immediately racking to secondary
- Cluster 1oz immediately racking to secondary
- Challenger 1oz immediately racking to secondary
- Cascade 1oz the third week of fermentation
My questions are as follows:
- Will neglecting to add hops during the boil destroy the flavor?
- Has anyone else brewed with wine before? Will the tannins ruin the flavor?
- Has anyone else exclusively dry hopped before?
- If this idea isn't too insane, what other seasonings could be added during the boil?
My apologies in advance for any ignorant language/concepts!