NuclearRich
Well-Known Member
I have been planning a big birthday barleywine to be ready in about a year and a half. The more reading I have dnoe, the more excitement I have, and the more reading I do. I happened upon some party-gyle threads and have been even more enthralled. I haven't been this excited since I started my first batch.
I want a big english style barley wine. I have a huge MLT, so I will have no problem with the giant grainbill. I am guessing that I will have a good 1.100+ gravity from the first runnings in appx my boil volume. That leaves plenty of sugar in the tun. Enter party-gyle. I am hoping I can sparge 10gals and split into 2 batches, potentially using different yeast or hops on the 2nd runnings and ferment them out seperately (boil them seperate as well... kettle isn't big enough to boil 11-12gals)
Obviously I am still in the early stages of development. I have a few questions to ponder while the recipe comes to life.
1) What would make a good 2nd runnings style off of an english barleywine base? There will likely be a ton of maris otter, some munich, and a bit of crystal. Capping is always an option. Porter? Brown Ale? IPA? The mash will be conducted at ~149F to keep the BW fermentable.
2)Is 10gals a pipe dream? I don't want to oversparge, and I will monitor the gravity of the sparge and TOS if need be. I would like to plan this to be epic if possible, so is it?
3)crap... I know I had more... I'll be sure to ask!
Any and all input is appreciated!
I want a big english style barley wine. I have a huge MLT, so I will have no problem with the giant grainbill. I am guessing that I will have a good 1.100+ gravity from the first runnings in appx my boil volume. That leaves plenty of sugar in the tun. Enter party-gyle. I am hoping I can sparge 10gals and split into 2 batches, potentially using different yeast or hops on the 2nd runnings and ferment them out seperately (boil them seperate as well... kettle isn't big enough to boil 11-12gals)
Obviously I am still in the early stages of development. I have a few questions to ponder while the recipe comes to life.
1) What would make a good 2nd runnings style off of an english barleywine base? There will likely be a ton of maris otter, some munich, and a bit of crystal. Capping is always an option. Porter? Brown Ale? IPA? The mash will be conducted at ~149F to keep the BW fermentable.
2)Is 10gals a pipe dream? I don't want to oversparge, and I will monitor the gravity of the sparge and TOS if need be. I would like to plan this to be epic if possible, so is it?
3)crap... I know I had more... I'll be sure to ask!
Any and all input is appreciated!