Barley Wine has spent 6 months at 65 degrees in secondary. Should I botte it?

permo · 08-04-2010, 07:54 PM

I racked the following beer to secondary back in February. My last sample tasted good, really good. Almost like an overhopped strong scotch ale. I am wondering if I would be jumping the gun by bottling this thing now, or if I should wait another 3-6 months?

I know the recipe is a little out of character for the style, but it is going to be TASTY!

14.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 68.13 %
3.00 lb Munich Malt (9.0 SRM) Grain 14.60 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.87 %
0.40 lb Wheat Malt, Ger (2.0 SRM) Grain 1.95 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.22 %
1.00 oz Summit [18.00 %] (90 min) Hops 41.4 IBU
1.00 oz Summit [18.00 %] (15 min) Hops 19.2 IBU
1.00 oz Summit [18.00 %] (1 min) Hops 1.7 IBU
1.70 lb Candi Sugar, Amber (75.0 SRM) Sugar 8.27 %
0.20 lb Molasses (80.0 SRM) Sugar 0.97 %

Beer Profile

Est Original Gravity: 1.096 SG
Measured Original Gravity: 1.096 SG
Est Final Gravity: 1.024 SG Measured Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 9.41 % Actual Alcohol by Vol: 9.58 %
Bitterness: 62.2 IBU Calories: 449 cal/pint
Est Color: 24.1 SRM

Yankeehillbrewer · 08-04-2010, 08:33 PM

It's going to take a while to carb up, so I would bottle it now and let it sit for another couple of months. You may even want to consider adding a little bit of fresh yeast to assist with carbonation.

permo · 08-04-2010, 08:34 PM

I certainly do plan on adding some yeast at bottling. A little WLP001 from a previous fermentation.