user 115818
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- Joined
- Apr 2, 2012
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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.
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.