InfiniteThought
Well-Known Member
Hey all, I am looking for input on a partial mash barley wine that I want to brew next month, here it is let me know what you think.
Minimash
6#millet
3#red rice
mash 145-150 for 1 hour
sparge 165
4#dememera sugar
3# honey
3# brown sugar
1#5oz rice malt syrup (the size the jar comes in)
boil for 2 hours
2 oz Zeus 60 min
4 oz Mt. Hood 30 min
2 oz Cascade 10 min
2 oz Cascade flameout
2 oz Mt. Hood flameout
beer calculus says OG 1.141 and 60.7 IBU, which is what I want.
my real questions are yeast and flavoring additives. I think that nottinghams would be good and I will have a cake available to use but I was wondering if it would work to mix two strains together, ideally to use the Nottinghams cake and a starter of T-58 to make it a little more interesting. I was planning on adding CL23 wine yeast in secondary to finish it off.
as far as flavoring go I want mild, mellow complementary flavors, I was thinking grains of paradise (<1gm) and a few oak cube that has been soaked in red wine.
let me have it, terrible idea?
Minimash
6#millet
3#red rice
mash 145-150 for 1 hour
sparge 165
4#dememera sugar
3# honey
3# brown sugar
1#5oz rice malt syrup (the size the jar comes in)
boil for 2 hours
2 oz Zeus 60 min
4 oz Mt. Hood 30 min
2 oz Cascade 10 min
2 oz Cascade flameout
2 oz Mt. Hood flameout
beer calculus says OG 1.141 and 60.7 IBU, which is what I want.
my real questions are yeast and flavoring additives. I think that nottinghams would be good and I will have a cake available to use but I was wondering if it would work to mix two strains together, ideally to use the Nottinghams cake and a starter of T-58 to make it a little more interesting. I was planning on adding CL23 wine yeast in secondary to finish it off.
as far as flavoring go I want mild, mellow complementary flavors, I was thinking grains of paradise (<1gm) and a few oak cube that has been soaked in red wine.
let me have it, terrible idea?