brewt00l
Well-Known Member
So I have decided on a barleywine for the next brew and I have started doing some preliminary review of the online recipes and thinking about what I want to shoot for. Bigfoot, Third Coast Old Ale & Victory's Old Horizontal are some favorites so my preferences go in the 19c/American barleywine direction. Online recipes are all over the place from simple to kitchen sink style.
Citrusy American-style hops are in along with some caramel/crystal malts. Heavy roasted and dark grains out. What about sugars like jaggery and muscovado? I would like to get that toffee & deep brown sugar flavor mixed in for some additional complexity. Right now I am thinking about a rather simple recipe of pale malt with a little caramel 60, a touch of biscuit or aromatic & a small % of jaggery/muscovado. Thoughts on hopping and feedback?
Citrusy American-style hops are in along with some caramel/crystal malts. Heavy roasted and dark grains out. What about sugars like jaggery and muscovado? I would like to get that toffee & deep brown sugar flavor mixed in for some additional complexity. Right now I am thinking about a rather simple recipe of pale malt with a little caramel 60, a touch of biscuit or aromatic & a small % of jaggery/muscovado. Thoughts on hopping and feedback?