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Old 09-27-2012, 08:42 PM   #1
mcpusc
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Default I brewed a boring Barleywine...

I brewed a barleywine 2 weeks ago and just transferred it to secondary. I tried some, and I have to say its really.... boring tasting. Just lots of sweet one-dimensional malt with muted alcohol. I deliberately kept the hops low (30IBU) as I wanted a maltier barleywine, but they're completely missing from the flavor.

Is there anything I can do to improve it? I was thinking of doing extract additions to bring up the ABV (and repitching with Champagne yeast); could I boild hops in those to add more bitterness?

--

Recipe was something like 25 lbs of Maris Otter, 2lb munich, 1lb crystal 10. Mashed at 150 (meant to be higher but I had trouble) til converted, collected 10 gallons of wort and boiled for 3.5 hours down to 5. I boiled 1 gallon separately for an hour, very hard, to increase caramelization. I can't remember my hopping schedule but it was predicted around 30IBU.

Pitched a 2l starter of Wyeast Scottish ale.

OG 1.127, currently at 1.028 with zero activity, which puts it just under 13%.

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Last edited by mcpusc; 09-27-2012 at 08:43 PM. Reason: Added yeast strain.
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Old 09-27-2012, 08:44 PM   #2
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Yes there is something you can do...wait 6 months.

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Old 09-27-2012, 08:45 PM   #3
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It is a barley wine. You should leave it alone for a long time. I would have left in on primary for at least 4 months and then secondary/bulk storage for a minimum of 2 more months. A lot of barley wines don't get their wings until they are a year old.

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Old 09-27-2012, 08:51 PM   #4
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My last Russian Imperial Stout tasted like crap when I put it in the secondary. It was really good in 6 months, great in a year, and now, at 19 months, it is spectacular.

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Old 09-27-2012, 08:53 PM   #5
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Quote:
Originally Posted by hoppymonkey View Post
A lot of barley wines don't get their wings until they are a year old.
Or in my case 5 years.
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Old 09-27-2012, 08:54 PM   #6
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And FWIW, that looks like a dynamite recipe.

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Old 09-27-2012, 08:55 PM   #7
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And FWIW, that looks like a dynamite recipe.
I agree, it looks great. Just give it time.
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Old 09-27-2012, 09:04 PM   #8
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Quote:
Originally Posted by hoppymonkey View Post
It is a barley wine. You should leave it alone for a long time. I would have left in on primary for at least 4 months and then secondary/bulk storage for a minimum of 2 more months. A lot of barley wines don't get their wings until they are a year old.
I was transferring from my better bottle to a keg and I tried to get as much yeast as I could in there, since I know it needs it. I just wanted it into stainless as early as possible. Still saving up for a stainless primary.... =)
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Old 09-27-2012, 09:21 PM   #9
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If you can restrain yourself from drinking all of them, it's really cool to do a side-by-side comparison of several year's worth of barleywines. Like previous posters, I typically go a couple of months in primary, then rack to a cornelius and let the beer age for 6-9 more months. When I walk by the keg, I like to give it a shake to 'rouse' the yeast.

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Old 09-28-2012, 03:29 PM   #10
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Or in my case 5 years.
5 years! Want to send a pint my way?
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