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Old 03-27-2012, 11:00 PM   #11
Hrahn1995
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How did this turn out? im was thinking about doing the same, but my barley wine is around 1.030 (yeah disappointing, its because i did not boil long enough so im going to add about 1/4-1/2 lb of priming sugar and some water to increase the alcohol content and eliminate some of the residual sweetness) i used Cascade hops. do you suggest the toasted oak or regular and how long should they sit on the oak?

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Old 03-28-2012, 01:07 PM   #12
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1.030 is WAY too low for any brew, especially a barleywine. I would strongly suggest that you start over now. Adjust your numbers and take the hit...imho, but it's your thing.

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Old 03-29-2012, 02:00 AM   #13
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Uh. I'm sure he's saying 1.030 FG. Reread the post.

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Old 04-04-2012, 02:55 AM   #14
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yeah im saying that the 1.030 is FG

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Old 04-04-2012, 03:13 AM   #15
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Where is the Recipe?

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Old 04-12-2012, 01:57 AM   #16
Hrahn1995
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my recipe was as simple as it gets, i dont have the ability to do a boil so i had to 3/4 of a gallon water with 1.5 lbs of Dark Malt Extract and .3 oz of Cascade hopps steeped in very hot water for 30 minutes. The malt has a low efficiency due to the large number of larger polysaccardides which wouldnt have been a problem if i had been able to boil it.

Its in a tertiary atm and its about a month into the brewing, its still clearing so i will probably rack it one more time. its around 9% and im happy with it. its sitting on some oak chips at the moment and has been for about 2 weeks

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