Bradinator

Recipes 

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"There is only two ways do to something; The smart way or the hard way."

"Beer is pretty resilient stuff, its resistant to human stupidity"

Bradinator's Brews

KingBrianI

Recipes 

If you brew in November it should be really good by May. For the smoked malt, I don't think it is necessary to reduce it for a lower OG recipe since it is so mild. If you go with 2 lbs it should still be really good. Demerara sounds like a great substitution for the table sugar! Definitely go with it! If you brew it let me know how it turns out.

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I'm too lazy and have too many beers going to keep updating this!

jacobiwj

Recipes 

The beer turned out really great with the smoked malt. The first few months in bottles it was almost overpowered with smokiness. Today it's great & very enjoyable.

If you drop the gravity, I would certainly recommend you reduce the amount of smoked malt. Your best bet is to determine what percentage of the original total grain bill is smoked malt and keep it constant as you reduce your recipe's bill.

Bradinator

Recipes 

Good point!

Thanks for the advice guys and I will update when I brew it next month.

__________________
"There is only two ways do to something; The smart way or the hard way."

"Beer is pretty resilient stuff, its resistant to human stupidity"

Bradinator's Brews

Bradinator

Recipes 

Brew day is done! Altered the recipe a touch to fit what the LBHS has in stock.

Grains/Adjunts (14.25 lbs/1.50 lbs) -
8.0 lbs CMC Pale Ale Malt
2.0 lbs Munich Malt
3.0 lbs Smoked Rauch Malt
0.5 lbs 120L Crystal Malt
0.25 lbs Special B Malt
1.5 lbs Demerara Sugar

Hops (4.0 oz) -
2.0 oz Super Galena (US) @ 60 min
1.0 oz Fuggles (UK) @ 20 min
1.0 oz Fuggles (UK) @ 10 min

Yeast/Misc -
1/2 tsp Irish Moss @ 10 min
2 packs Nottingham Yeast

OG - 1.092 (4.5 gallon batch). A bit stronger then I was going for due to a better then expected efficiency, but nothing wrong with that. May long weekend camping in Alberta almost always has snow or freezing rain so this is going to warm my belly.

The house smelled like hickory smoke when I was brewing it. Yum.

__________________
"There is only two ways do to something; The smart way or the hard way."

"Beer is pretty resilient stuff, its resistant to human stupidity"

Bradinator's Brews

Echoloc8

Recipes 

Brewed up a batch of this on 1/5/2013, and it went great. Got 1.098 assuming 60% efficiency on the setup I had to work with, and everything went flawlessly.

Excited now! Can't believe I need to wait until after Christmas 2013 for this one.

-Rich

[Edit: Well, almost flawlessly. I should have grabbed a muslin bag for the hops: trub was an enormous pain when straining from the boil kettle.]

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Primary: Traditional Porter | 2013 EdWort's Apfelwein | 2012 JAOM 3-gal
Secondary: Kasteel Rouge clone | 2013 Velvet Hammer RIS | 2012 Kit Raspberry Merlot | 2013 Kit Cabernet
Bottled: Rich's Legal Wit | 15-Minute Pale Ale | 2013 Fireside Barleywine | 2012 Pranqster clone | 2012 Kit Merlot | 2012 Kit Green Apple Riesling | 2007 Oaked orange blossom mead | 2012 Barleywine
Kegged: Honey Kolsch | Bombardier clone (conditioning)
On Deck: Apfelwein Skeeter Pee

Tomcat0304

Recipes 

Well, it'll still be beer! I tried to brew this on January 1st to ring in the new year with new equipment (BeerSmith and eBay hop filter) and my first all grain (BIAB). It wasn't until after my final gravity reading of the day (at 1.070) that I noticed this was a 4 gallon recipe... I'm not sure that I can call it a barleywine at this point anymore; any suggestions?

Cheers!

KingBrianI

Recipes 

You're right, it'll still be beer. You could call it a barleywine, of course, though it would be on the weaker end. BJCP guidelines suggest a minimum og 1.080 but they're just guidelines. Calling it an old ale would work if you wanted to fit within stylistic guidelines. I'm sure it'll be delicious whatever you call it.

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I'm too lazy and have too many beers going to keep updating this!

csmurdock

Recipes 

You could of added some dme to bring it up but I wouldn't recommend doing it now. But if you had done it at high Krausen that would of worked.

Tomcat0304

Recipes 

The dumbest part of it, is that I added a gallon to bring it up to 5.25 gallons once it was cooled and in the fermenter. Oh well, lesson learned. Read the recipe more completely, and don't brew after a 16 hour workday after a few homebrews!