The-Baron-of-Charnwood
Active Member
Hey there, first post on HBT!
A couple friends and I just brewed an English Barleywine this weekend (it's off to a wild fermentation!) and I thought I'd post the recipe here for some feedback.
Batch Size: 4.25 gallons
Boil Length: 120 minutes
Mash Efficiency: 60%
Yeast: Safale S-04 (two packets)
Malt Bill
9 lbs Maris Otter 3L (51%)
2 lbs Light DME 4L (22%)
4 lbs Vienna 4L (21%)
12 oz Crystal 40L (4%)
6 oz Special B 180L (2%)
Hops
2 oz Northern Brewer 10.6% AA 90 minutes
1.5 oz Goldings 5.5% AA 20 minutes
1.5 oz Goldings 5.5% AA 0 minutes
OG: 1.100
(Expected) FG: 1.025
(Expected) ABV: 9.7%
IBU: 100
SRM: 18
*I use my own equations in an excel worksheet to generate stats, so it might be a bit off what other programs say
-Mash for 75 minutes @ 150 degrees F with 1.7 qt/lb
-Mash-out at 165 degrees F
-Added the DME with 15 minutes left in the boil
We were going for a more-balanced barleywine, but our initial impressions were that we overdid it on the hops and that it tasted too bitter. We're hoping the bitterness mellows out over time, planning on aging this guy for a while. Also, we're planning on adding about 1 ounce of untoasted American oak (all our LHBS had) in the secondary for a week or two.
Let me know what you think!
A couple friends and I just brewed an English Barleywine this weekend (it's off to a wild fermentation!) and I thought I'd post the recipe here for some feedback.
Batch Size: 4.25 gallons
Boil Length: 120 minutes
Mash Efficiency: 60%
Yeast: Safale S-04 (two packets)
Malt Bill
9 lbs Maris Otter 3L (51%)
2 lbs Light DME 4L (22%)
4 lbs Vienna 4L (21%)
12 oz Crystal 40L (4%)
6 oz Special B 180L (2%)
Hops
2 oz Northern Brewer 10.6% AA 90 minutes
1.5 oz Goldings 5.5% AA 20 minutes
1.5 oz Goldings 5.5% AA 0 minutes
OG: 1.100
(Expected) FG: 1.025
(Expected) ABV: 9.7%
IBU: 100
SRM: 18
*I use my own equations in an excel worksheet to generate stats, so it might be a bit off what other programs say
-Mash for 75 minutes @ 150 degrees F with 1.7 qt/lb
-Mash-out at 165 degrees F
-Added the DME with 15 minutes left in the boil
We were going for a more-balanced barleywine, but our initial impressions were that we overdid it on the hops and that it tasted too bitter. We're hoping the bitterness mellows out over time, planning on aging this guy for a while. Also, we're planning on adding about 1 ounce of untoasted American oak (all our LHBS had) in the secondary for a week or two.
Let me know what you think!