I got this crazy idea in my head that I'd like to make a smoked English barleywine. The last few recipes I've done have been low to medium gravity beers with a fairly simply grain bills because I think you can get pretty complex flavors from 3 or 4 ingredients, but I decided to try going all out on this one. Take a look and let me know what you think!
5 Gallon Batch:
Malt & Fermentables
53% 10lb Warminster Floor-Malted Maris Otter
16% 3lb Munich Liquid Malt Extract (late boil)
16% 3lb Smoked Malt
5% 1lb Candi Sugar, Amber (Homemade - late boil)
5% 1lb Golden Naked Oats
3% 8oz Special B Malt
3% 8oz Gambrinus Honey Malt
Hops
boil 90 min 1 Yakima Magnum ~ pellet 13.0 » 36.0 IBU
boil 20 min 1 Northern Brewer ~ pellet 8.5 » 13.3 IBU
boil 5 min 2 US Golding ~ pellet 5.5 » 5.7 IBU
post-boil 1 min 1 Northern Brewer ~ pellet 8.5 » 0.0 IBU
Yeast
Safale S-04 Dry Yeast
Additives
1 tsp Irish Moss 15 minutes
1 oz Port Soaked Oak Chips 45 days
Specific Gravity
1.102 OG (70% Mash Efficiency)
1.027 FG (73% Attenuation)
Color: 24° SRM
Bitterness: 55.0 IBU
BU:GU: 0.54
Alcohol: 10.0% ABV
Calories: 337
Mash at 149*F for 60 minutes
Primary ferment at 65*F for 60 days
Cold crash at 32*F for 2 days
Bottle and condition for at least 6 months (could you put a little bit of oak in each bottle to really emulate that barrel-aged flavor?)
Here is my line of thinking:
I wanted a complex fruity flavor, so I have three really unique caramel malts and will be using port soaked oak chips in the primary fermenter. Since there will be an oak flavor, it might as well be a smoky oak flavor. I think this should actually go pretty well with the dark fruit flavors from the special b. I added Munich LME because I will be maxing out my tun space at 15 lbs of grain and a water to grist ratio of 1.5 qts/lb, but I wanted to get the ABV up to about 10%. Is munich a good addition to this grist bill, or will I just end up making the flavor too muddied?
5 Gallon Batch:
Malt & Fermentables
53% 10lb Warminster Floor-Malted Maris Otter
16% 3lb Munich Liquid Malt Extract (late boil)
16% 3lb Smoked Malt
5% 1lb Candi Sugar, Amber (Homemade - late boil)
5% 1lb Golden Naked Oats
3% 8oz Special B Malt
3% 8oz Gambrinus Honey Malt
Hops
boil 90 min 1 Yakima Magnum ~ pellet 13.0 » 36.0 IBU
boil 20 min 1 Northern Brewer ~ pellet 8.5 » 13.3 IBU
boil 5 min 2 US Golding ~ pellet 5.5 » 5.7 IBU
post-boil 1 min 1 Northern Brewer ~ pellet 8.5 » 0.0 IBU
Yeast
Safale S-04 Dry Yeast
Additives
1 tsp Irish Moss 15 minutes
1 oz Port Soaked Oak Chips 45 days
Specific Gravity
1.102 OG (70% Mash Efficiency)
1.027 FG (73% Attenuation)
Color: 24° SRM
Bitterness: 55.0 IBU
BU:GU: 0.54
Alcohol: 10.0% ABV
Calories: 337
Mash at 149*F for 60 minutes
Primary ferment at 65*F for 60 days
Cold crash at 32*F for 2 days
Bottle and condition for at least 6 months (could you put a little bit of oak in each bottle to really emulate that barrel-aged flavor?)
Here is my line of thinking:
I wanted a complex fruity flavor, so I have three really unique caramel malts and will be using port soaked oak chips in the primary fermenter. Since there will be an oak flavor, it might as well be a smoky oak flavor. I think this should actually go pretty well with the dark fruit flavors from the special b. I added Munich LME because I will be maxing out my tun space at 15 lbs of grain and a water to grist ratio of 1.5 qts/lb, but I wanted to get the ABV up to about 10%. Is munich a good addition to this grist bill, or will I just end up making the flavor too muddied?