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Old 10-29-2009, 07:55 PM   #11
ahansen
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Anyone want to take a whirl at modifying this recipe for (A) All Grain vs. Partial ands (B) a 10 Gallon run? I have a feeling that I'll be making this next weekend...

Thanks,
Adam

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Old 10-30-2009, 03:48 AM   #12
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It's fairly easy to convert to all grain. Just sub in an appropriate amount of Maris Otter for the DME -- note that it's not pound for pound...DME is more concentrated by weight in terms of fermentables. I don't know the exactly conversion off the top of my head, but can do it for you if necessary.

For 10 gallons, I'm fairly certain all you'd have to do is double everything. Again, though, I can look into it for you if need be.

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Old 03-03-2010, 01:41 AM   #13
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Thanks for posting this recipe. I think I will take a stab at this for my first barley wine.

As for AG conversion, my rough conversion came out to about 7# of maris otter for the DME replacement.

Just curious, do you get any fig/raisin dried fruit flavors from this one? I would like to have this in my english barleywine. Either way your sounds great!

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Old 04-01-2010, 09:11 AM   #14
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Another attaboy! Everyone who has tried this has loved it (including me) Definately will brew this one again. Thanks

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Old 05-12-2010, 12:46 PM   #15
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Brewed this last June and it is fantastic. I even have several wine drinkers (my wife and friends wives) that want this as an after dinner drink. have the grain in and will be brewing another batch in 2 weeks once the pale mild is done so that I can use the yeast cake. love having one every few weeks and enjoy the changes that it undergoes. as Pelikan said it is good both young and aged

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Old 05-13-2010, 01:23 AM   #16
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Glad you guys are liking this one. It has a surprising amount of range, from young to old, with very different characters.

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Old 06-08-2010, 12:44 AM   #17
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Bottling this shortly...did you add any more yeast at bottling time? I had this in primary for about 6 weeks, then in a secondary for about 4 months.

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Old 06-24-2010, 10:43 AM   #18
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Sorry for the delayed response...I don't think you'll need to add more yeast at bottling, but you can pitch a fresh vial of 007 if you want to be safe.

...I'm gearing up to brew this one again pretty soon.

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Old 12-17-2010, 05:50 AM   #19
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This might be a newbie question, but what's "Golden Naked Oats"??

Also, if I wanted to make this using extracts instead of partial grain, what would be the best route/options? I'm looking to make an English Barleywine soon (maybe this weekend) so figuring this out is up there on my list.

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Old 12-18-2010, 12:11 PM   #20
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Quote:
Originally Posted by Pelikan View Post
...I don't think you'll need to add more yeast at bottling, but you can pitch a fresh vial of 007 if you want to be safe.

...I'm gearing up to brew this one again pretty soon.
Pelikan
Again thank you for this recipe I have brewed it twice (June 2009 and June 2010). I am now told it is to be a yearly beer in rotation by my wife and friends, and I need to change the brew time to after the new year to give more time for aging. looking at brewing it twice in 2011 so that I can store a good amount for long term aging. first batch I did I scaled to 2.5 gallons and now realize this was way to little.

both times I pitched onto a yeast cake of 007 and did not need to add any yeast for bottling. second batch ended up with great efficiency and had a 9.5+ % beer.
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