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Old 09-16-2010, 03:27 AM   #1
InfiniteThought
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Default Gluten Free Birthday Barleywine

Hey all, I am looking for input on a partial mash barley wine that I want to brew next month, here it is let me know what you think.

Minimash
6#millet
3#red rice
mash 145-150 for 1 hour
sparge 165

4#dememera sugar
3# honey
3# brown sugar
1#5oz rice malt syrup (the size the jar comes in)

boil for 2 hours
2 oz Zeus 60 min
4 oz Mt. Hood 30 min
2 oz Cascade 10 min
2 oz Cascade flameout
2 oz Mt. Hood flameout

beer calculus says OG 1.141 and 60.7 IBU, which is what I want.
my real questions are yeast and flavoring additives. I think that nottinghams would be good and I will have a cake available to use but I was wondering if it would work to mix two strains together, ideally to use the Nottinghams cake and a starter of T-58 to make it a little more interesting. I was planning on adding CL23 wine yeast in secondary to finish it off.

as far as flavoring go I want mild, mellow complementary flavors, I was thinking grains of paradise (<1gm) and a few oak cube that has been soaked in red wine.

let me have it, terrible idea?

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Old 09-16-2010, 02:50 PM   #2
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What are you using to convert the mash? Are those malted grains or raw?

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Old 09-16-2010, 02:55 PM   #3
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I have a whole discussion of "multiple yeastings" in a Barelywine here, http://www.homebrewtalk.com/f12/help...recipe-195096/

Specifically posts 69, 74 and 78 talk about it

I will say, I am not a fan of notty on a good day, I would be less inclined to thing it will do a good job for such a big beer.....

Oh, btw...we need to come up with a new name for this style, if there's no Barley in it, it's not a Barlewine is it?

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Old 09-16-2010, 03:34 PM   #4
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Depending on your answer to David's question, it seems like you have too many simple sugars and not enough of the more complex stuff to pull this off. If you have found a way to get a bunch of sugar from the grains, then maybe this will work. I just worry about this tasting like hot fiery hooch from being very strong and very dry.

I would add more brown rice syrup or maybe some sorghum. I find myself not quite trusting what types of sugars are being produced in these mini mashes, especially for something this big.

Names... Fauxbarleywine?

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Old 09-16-2010, 03:35 PM   #5
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Names... Fauxbarleywine?
I've been trying to come up with something as well.....
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Old 09-16-2010, 03:38 PM   #6
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Quote:
Originally Posted by Revvy View Post
Oh, btw...we need to come up with a new name for this style, if there's no Barley in it, it's not a Barlewine is it?
Hah, nice!

Do you know if the grains will convert or not? You might consider adding some maltodextrine to up the body, with 7# of sugar this is bound to be a pretty thin beer.
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Old 09-16-2010, 03:53 PM   #7
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Quote:
Originally Posted by Lcasanova View Post
Hah, nice!

Do you know if the grains will convert or not? You might consider adding some maltodextrine to up the body, with 7# of sugar this is bound to be a pretty thin beer.
I dont think maltodextrin will be necessary on this big of a beer, you just need to reduce the amount of simple sugars and increase the amount of more complex ones.

Normally a good idea, but there is no reason to use a majority of things that thin the beer and then use a thickening agent when you could just use things that taste better to begin with. It is obvious you are trying to avoid sorghum, and I understand why, but you have to have something to replace it with that ISNT a simple sugar.
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Old 09-16-2010, 04:11 PM   #8
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An idea I have been testing out is some lower fermentability simple sugars as well, they leave behind some interesting flavor elements and do not have the thinning effect of other sugars.

These guys are what I use.

Oh, and that particular one is actually 160SRM, their website isnt the best. Oh, and I know it says highly fermentable...but it's about 69% fermentable, which isnt high in my book. I just used it for the first time in a couple beers, so I won't know the results for a bit.

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Old 09-16-2010, 04:48 PM   #9
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wow, a ton of responses thanks.
These grains were going to be raw, as every time I try to malt millet it starts fermenting whole instead of sprouting. I add enzymes to the mash, but what I get out is not very fermentable.

So I could trade the brown sugar for Candi sugar, sounds like a good idea. And combining yeasts looks like a go!

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Old 09-16-2010, 04:53 PM   #10
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as far as the name goes I agree that something different is needed. Alewine? nah.. well, I'll think about it.

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