Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fixing an extract barleywine with a high FG

Reply
 
LinkBack Thread Tools
Old 02-22-2013, 12:47 AM   #1
mease19
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Medford, MA
Posts: 62
Liked 6 Times on 4 Posts
Likes Given: 1

Default Fixing an extract barleywine with a high FG

Ok, so a while back I brewed up a big old extract English barleywine. As it turned out, I did everything right - no off flavors and I hit my FG. The catch is, my FG turns out to be really sweet (FG 1.030). What can I do to balance out my barleywine? Can I get my FG any lower? Should I try to up my IBUs by boiling some EKG to make a bittering tea and add that? Should I just suck it up and cellar it for a couple years? Help!

Style: English Barleywine
Batch size: 5.0 gal
Boil volume: 3.0 gal
OG: 1.124
FG: 1.031
Bitterness (IBU): 52.1
Color (SRM): 17.8
ABV: 12.2%

Grain/Sugars:
6.00 lb Light DME, 42.9%
6.00 lb Light DME, 42.9%, boil for 15 min
1.50 lb Brown Sugar, Dark, 10.7%, boil for 15 min
0.50 lb Crystal 40L, 3.6%

Hops:
2.00 oz Cluster (AA 6.8%, Pellet) 60 min, 30.3 IBU
0.50 oz Cluster (AA 6.8%, Pellet) 15 min, 4.0 IBU
2.00 oz Kent Golding (AA 5.8%, Pellet) 15 min, 13.5 IBU
0.50 oz Cluster (AA 6.8%, Pellet) 5 min, 1.6 IBU
1.00 oz Kent Golding (AA 5.8%, Pellet) 5 min, 2.7 IBU

Yeast/Misc:
Pitched onto Windsor yeastcake

After a month in primary, I racked to secondary and pitched an extra 11g of Windsor ale yeast. After a month in secondary, I racked to tertiary. Still sitting sweet at 1.030 at cellar temps.

__________________
mease19 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 01:01 AM   #2
dkrules6
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 10
Liked 1 Times on 1 Posts

Default

With that high of a gravity you should be shooting for IBU's in the high 60s or low 70s. Your Windsor cake might not be able to handle any more alcohol than what you have. You're right about leaving it be. With fermentables still left in solution, the only thing that can happen is more alcohol . Keep it racked for a while if you have the time.

__________________

"When you're in college, and brewing beer, you are literally brewing the college experience."

dkrules6 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 01:11 AM   #3
showcow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: , Northern Virginia
Posts: 125
Liked 7 Times on 7 Posts
Likes Given: 1

Default

considering you started with such a high OG, i don't think your FG is really that high. youv'e got 75% apparent attenuation, so that's not bad at all considering the yeast strain (website says "moderate" attenuation). according to BJCP, for an english barleywine the OG should be 1.080-1.120, so you're at the top of the range, and the FG should be 1.018-1.030, and again your'e at the top of the range.

However, you seem to think it doens't taste good as is, so that sucks!

You can add crushed up bean-o to the fermenter (tons of threads about that on here), and I would also pitch some actively fermenting, alcohol tolerant, attenuative yeast to see if that helps. maybe a 500mL active starter of 1056, or trappist high gravity or another super high gravity yeast. You could also add the hop tea as you said, but i would think you'd want to make a weak wort to help isomerize the alpha acids and do a pretty long boil. Cellaring it won't help much , you won't see the gravity change at all. your yeast has probably topped out its attenuation anyway, and even if it hadn't, most english strains aren't alcohol tolerant much past 12% (hell, most any yeast strains have a lot of trouble in that kind of environment).

what i would probably do first, though, is get a packet of dry champagne yeast and one carbonation tablet (cooper's sells them, or you could just really carefully measure out some sugar for one bottle). anyway, thief and bottle one beer from the fermentor. Add the carbonation tablet and 2-3 grains of yeast. wait a couple weeks and see how it tastes. Sometimes big beers like that taste funny uncarbed, so i would try this to see if it tastes ok carbed before i added beano and everything. nayway. good luck!

ps i do agree with dkrules about the IBU's... if your carbonation test still tastes sweet, it's probably because the balance is off... so before adding beano, if i were you, i'd try the hop tea idea (or better yet boil some hop extract and add that!!!!)

__________________
showcow is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 01:12 AM   #4
mease19
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Medford, MA
Posts: 62
Liked 6 Times on 4 Posts
Likes Given: 1

Default

It actually tastes substantially like North Coast's 2013 Old Stock Ale, which I also found too sweet. I was intentionally shooting for the top of the range but I had thought that the hops' bitterness would balance out the sweetness a little better.

__________________
mease19 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 01:24 AM   #5
1Mainebrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: , Maine
Posts: 919
Liked 25 Times on 25 Posts
Likes Given: 34

Default

Even with like 75-80 IBU's, you're still going to have a sweet, sweet beer. I would add some SUGAR and hop boiled tea (to prevent you from having additional unfermentables) to the carboy with the bean-o, and a dab of champagne yeast. Leave it for a month and then bottle it and cellar away. Leave it for a year or better. It will taste more like a desert wine than a beer perhaps, but definitely delicious. If you can buy a keg and keg it, purge it, and hit it with 20 lb of co2 and leave it until next winter you may be very pleasantly suprised at how wonderful it actually is (preferably have an IPA ready at the same time as you tap the keg and you will have the very best of both worlds). Happy brewing!

__________________
Bucket: Air
Carboy 1: Crop Chopper PAL
Carboy 2: Air
Carboy 3: Chianti
Better Bottle: Air
Growlers: 1 Gallon of Wild Yeast Culture!
Keg 1: Kate the Great Clone (left tap)
Keg 2: Bourbon Imperial Stout (right tap)
Keg 3: Air
Keg 4: Air
Bottles: Sauvignon Blanc, Mixed Wine, Syrah, Apple Wine, Triberry Wine

In the Works: IPA

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone
1Mainebrew is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 02:50 AM   #6
mease19
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Medford, MA
Posts: 62
Liked 6 Times on 4 Posts
Likes Given: 1

Default

So, what does a good bittering tea look like?

4 cups water
5oz corn sugar
.5oz EKG @ 60
.5oz EKG @ 10

Something like that?

__________________
mease19 is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2013, 09:25 PM   #7
1Mainebrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: , Maine
Posts: 919
Liked 25 Times on 25 Posts
Likes Given: 34

Default

Just do the whole ounce for 60 minutes.

__________________
Bucket: Air
Carboy 1: Crop Chopper PAL
Carboy 2: Air
Carboy 3: Chianti
Better Bottle: Air
Growlers: 1 Gallon of Wild Yeast Culture!
Keg 1: Kate the Great Clone (left tap)
Keg 2: Bourbon Imperial Stout (right tap)
Keg 3: Air
Keg 4: Air
Bottles: Sauvignon Blanc, Mixed Wine, Syrah, Apple Wine, Triberry Wine

In the Works: IPA

Favorite Recipe #1: Kate the Great Clone
Favorite Recipe #2: Crop Chopper PAL
Favorite Recipe #3: Curieux Clone
1Mainebrew is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
fixing high mash temp after the fact? D_Nyholm All Grain & Partial Mash Brewing 8 10-10-2012 02:45 AM
Fixing High Final Gravity with Liquid Exo Alph-Amylase? geer537 Fermentation & Yeast 5 01-15-2012 03:07 PM
Drying out high-FG Barleywine Gtrman13 General Beer Discussion 11 11-23-2011 05:20 PM
Barleywine fg is high slomo Beginners Beer Brewing Forum 10 03-09-2011 02:03 AM
Fixing a High Temperature During Bottle Conditioning ryanstewart Bottling/Kegging 3 07-29-2010 01:50 AM