I'm Thinking... 09/09/09 Barleywine

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BierMuncher

...My Junk is Ugly...
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I mean c'mon...

The 888RIS event is coming along nicely and before you know it, we'll be looking for something to ring in the magic day of 2009.

This time we brew on (or as close as possible to) 09-09-08 in order to swap, open and enjoy for 09-09-09. This gives a full year for the barleywine to ripen.

I'd suggest we (again) look to the Pastor for a recipe (IE - Water to Barleywine).

Just throwing out an idea, but I'm looking for a reason to brew a barleywine.
 
Water Barley wine is awesome.. I have a year old batch that is still great. I still think HBT needs to do a group Lambic or Flanders red/brown.. A year gives it a enough time to get ready.
 
For a guy that proudly gives the world the finger....











That's effing brilliant. Tons of time to plan, brew, age and enjoy. Right on Bier. :rockin: :mug:

BP yer up! ;)

Ize
 
I like the Barleywine idea, sounds very good.
I like Ryan's idea too obviously, but realize its not very likely any kind of 'majority' would decide to brew a sour beer.
 
EdWort said:
Sounds good! I'm brewing it on 9/11, my birthday. Can't think of a better way to spend my day.
Birthday Barleywine...nice...

We'll step up the heat on this idea over the next 3 months and see if we can lock down some participants.
 
I like barleywine, and you know what? I've never brewed one, which I can hardly believe, myself. This sounds like a good reason to get started.


TL
 
I'm in.

Regarding the sour.

If I win the lottery, I will drive a barrel across this great earth of ours in my specially designed Jeep and collect everyone's 5 gallons and then redistribute it a year later.
 
Sounds like a great idea. I've havn't done a barleywine yet either and I should.
The problem is I have a 5gal cooler MLT. So how much DME am I going to need to get to barley wine strength?

I guess I have some time to purchase a larger cooler and change over the bulkhead.
:rockin:
Craig
 
Im in, what's better than an all grain n00b trying not to scarf down a beer that needs a year to age?
 
I think a barleywine might be out of my league in terms of patience and grain bill. Mostly patience. Maybe my Black Bow Belgian Strong Dark (quite a mouthful) will be ready by then.
 
Sounds like there's enough early interest to keep the thread bumped up a bit to get some other players.

We'll think through the details a bit.

We've all summer to get ready "mentally".
 
BierMuncher said:
Sounds like there's enough early interest to keep the thread bumped up a bit to get some other players.

We'll think through the details a bit.

We've all summer to get ready "mentally".

I am in!!! Ya want to do this one together, I am local, and my birthday is the 7th of Sept. Sounds just about perfect!!

John
 
Count me in as well. I had some Gnarlywine and it was most excellent. I would love more of the same thanks.
 
BierMuncher said:
We've all summer to get ready "mentally".
That assumes I have the patience to wait that long to brew it. Once we decide on a recipe I'm likely to brew it soon after. :D
After all a few more months of aging on a Barleywine should not be a problem :)

Craig
 
In. Never made a barleywine. Sounds like a good labor day activity.

EDIT - I also haven't had too many different varieties, but like EVILtoj, had the Lagunitas version a couple of weeks ago and enjoyed it.
 
Alright, I'm in.

Let's start thinking about how to approach this. Basic first question; American-style barleywine or English as the base?
 
I think I am in, but what happened to the 9-9-9 dopplebock idea? just curious, I kinda stoped keeping up with that thread thinking it was a done deal.
 
For 9/9/9? Probably not. I like the idea of a barleywine that's jacked up somehow; Americanize it, be a little flexible with it. I love the idea of the smoked barleywine that David_42 made (although I wouldn't use peat malt). I like the idea of different base malts melding together.

Weizenbock's just not a favorite style for me, and dopplebocks I almost think of wanting to be brewed in a more-traditional manner. An American barleywine, though - much more flexible.
 
I figured it might be nice to post the BJCP style guidelines so people can review them. My personal vote is for American Style.

English Barleywine
Code:
19B. English Barleywine
Aroma: Very rich and strongly malty, often with a caramel-like
aroma. May have moderate to strong fruitiness, often with a
dried-fruit character. English hop aroma may range from mild
to assertive. Alcohol aromatics may be low to moderate, but
never harsh, hot or solventy. The intensity of these aromatics
often subsides with age. The aroma may have a rich character
including bready, toasty, toffee, molasses, and/or treacle notes.
Aged versions may have a sherry-like quality, possibly vinous
or port-like aromatics, and generally more muted malt aromas.
Low to no diacetyl.
Appearance: Color may range from rich gold to very dark
amber or even dark brown. Often has ruby highlights, but
should not be opaque. Low to moderate off-white head; may
have low head retention. May be cloudy with chill haze at
cooler temperatures, but generally clears to good to brilliant
clarity as it warms. The color may appear to have great depth,
as if viewed through a thick glass lens. High alcohol and viscosity
may be visible in “legs” when beer is swirled in a glass.
Flavor: Strong, intense, complex, multi-layered malt flavors
ranging from bready and biscuity through nutty, deep toast,
dark caramel, toffee, and/or molasses. Moderate to high malty
sweetness on the palate, although the finish may be moderately
sweet to moderately dry (depending on aging). Some
oxidative or vinous flavors may be present, and often complex
alcohol flavors should be evident. Alcohol flavors shouldn’t be
harsh, hot or solventy. Moderate to fairly high fruitiness, often
with a dried-fruit character. Hop bitterness may range from
just enough for balance to a firm presence; balance therefore
ranges from malty to somewhat bitter. Low to moderately
high hop flavor (usually UK varieties). Low to no diacetyl.
Mouthfeel: Full-bodied and chewy, with a velvety, luscious
texture (although the body may decline with long conditioning).
A smooth warmth from aged alcohol should be present,
and should not be hot or harsh. Carbonation may be low to
moderate, depending on age and conditioning.
Overall Impression: The richest and strongest of the English
Ales. A showcase of malty richness and complex, intense flavors.
The character of these ales can change significantly over
time; both young and old versions should be appreciated for
what they are. The malt profile can vary widely; not all examples
will have all possible flavors or aromas.
History: Usually the strongest ale offered by a brewery, and in
recent years many commercial examples are now vintagedated.
Normally aged significantly prior to release. Often associated
with the winter or holiday season.
Comments: Although often a hoppy beer, the English Barleywine
places less emphasis on hop character than the American
Barleywine and features English hops. English versions can be
darker, maltier, fruitier, and feature richer specialty malt flavors
than American Barleywines.
Ingredients: Well-modified pale malt should form the backbone
of the grist, with judicious amounts of caramel malts.
Dark malts should be used with great restraint, if at all, as
most of the color arises from a lengthy boil. English hops such
as Northdown, Target, East Kent Goldings and Fuggles. Characterful
English yeast.
Vital Statistics:
OG: 1.080 – 1.120
IBUs: 35 – 70
FG: 1.018 – 1.030
SRM: 8 – 22
ABV: 8 – 12%
Commercial Examples: Thomas Hardy’s Ale, Burton Bridge
Thomas Sykes Old Ale, J.W. Lee’s Vintage Harvest Ale, Robinson’s
Old Tom, Fuller’s Golden Pride, AleSmith Old Numbskull,
Young’s Old Nick (unusual in its 7.2% ABV), Whitbread
Gold Label, Old Dominion Millenium, North Coast Old Stock
Ale (when aged), Weyerbacher Blithering Idiot

American Barleywine
Code:
19C. American Barleywine
Aroma: Very rich and intense maltiness. Hop character moderate
to assertive and often showcases citrusy or resiny American
varieties (although other varieties, such as floral, earthy or
spicy English varieties or a blend of varieties, may be used).
Low to moderately strong fruity esters and alcohol aromatics.
Malt character may be sweet, caramelly, bready, or fairly neutral.
However, the intensity of aromatics often subsides with
age. No diacetyl.
Appearance: Color may range from light amber to medium
copper; may rarely be as dark as light brown. Often has ruby
highlights. Moderately-low to large off-white to light tan head;
may have low head retention. May be cloudy with chill haze
at cooler temperatures, but generally clears to good to brilliant
clarity as it warms. The color may appear to have great depth,
as if viewed through a thick glass lens. High alcohol and viscosity
may be visible in “legs” when beer is swirled in a glass.
Flavor: Strong, intense malt flavor with noticeable bitterness.
Moderately low to moderately high malty sweetness on the
palate, although the finish may be somewhat sweet to quite
dry (depending on aging). Hop bitterness may range from
moderately strong to aggressive. While strongly malty, the
balance should always seem bitter. Moderate to high hop flavor
(any variety). Low to moderate fruity esters. Noticeable
alcohol presence, but sharp or solventy alcohol flavors are
undesirable. Flavors will smooth out and decline over time,
but any oxidized character should be muted (and generally be
masked by the hop character). May have some bready or
caramelly malt flavors, but these should not be high. Roasted
or burnt malt flavors are inappropriate. No diacetyl.
Mouthfeel: Full-bodied and chewy, with a velvety, luscious
texture (although the body may decline with long conditioning).
Alcohol warmth should be present, but not be excessively
hot. Should not be syrupy and under-attenuated. Carbonation
may be low to moderate, depending on age and conditioning.
Overall Impression: A well-hopped American interpretation
of the richest and strongest of the English ales. The hop character
should be evident throughout, but does not have to be
unbalanced. The alcohol strength and hop bitterness often
combine to leave a very long finish.
History: Usually the strongest ale offered by a brewery, and in
recent years many commercial examples are now vintagedated.
Normally aged significantly prior to release. Often associated
with the winter or holiday season.
Comments: The American version of the Barleywine tends to
have a greater emphasis on hop bitterness, flavor and aroma
than the English Barleywine, and often features American hop
varieties. Differs from an Imperial IPA in that the hops are not
extreme, the malt is more forward, and the body is richer and
more characterful.
Ingredients: Well-modified pale malt should form the backbone
of the grist. Some specialty or character malts may be
used. Dark malts should be used with great restraint, if at all,
as most of the color arises from a lengthy boil. Citrusy American
hops are common, although any varieties can be used in
quantity. Generally uses an attenuative American yeast.
Vital Statistics:
OG: 1.080 – 1.120
IBUs: 50 – 120
FG: 1.016 – 1.030
SRM: 10 – 19
ABV: 8 – 12%
Commercial Examples: Sierra Nevada Bigfoot, Great Divide
Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean,
Avery Hog Heaven Barleywine, Bell’s Third Coast Old Ale,
Anchor Old Foghorn, Three Floyds Behemoth, Stone Old
Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie
Claws, Lagunitas Olde GnarleyWine, Smuttynose Barleywine,
Flying Dog Horn Dog
 
It would be kind of interesting to do 2 swaps and make a small beer off the second runnings and swap it. Im in for the Barley wine This will be a nice challenge.
 
blacklab said:
The bird's smoked variant sounds interesting, too.

Kinda thinking in the vein of a new 666-type recipe.

The wife has given me *permission* to buy my father's-day present (smoker) ahead of time, so I might be brewing up something in this vein ahead of time... got a full sack of pilsner malt and a lot of different hops kicking around... :D
 
I really like the smoked BW idea. little bit of smokey roastyness in it would be great I think. And the good thing about a September brew is that some of our hop harvests might just be ready depending on your location.
 
2.00 oz. Chinook Pellet 13.00 74.3 60 min.
1.33 oz. Northern Brewer Pellet 9.00 20.8 20 min.
1.00 oz. Northern Brewer Pellet 9.00 0.0 0 min.
1.00 oz. Northern Brewer Pellet 9.00 0.0 Dry Hop

Hmmm...thinkin about mixing up the hop sked a bit from BP's and making it West Coast Barleywine with some Centennial and Cascade. Or, maybe tryin' to figure out what they use in Gnarly Wine-it's described as 'piney'.
 
I am in, but have a concern that if we go with the equation of 9 we will be making a BW on the small end of the spectrum. I suppose we could go for a 1.099 OG with 99 IBUs, but maybe this is the 10/10/10 style, which we can always make way ahead of time.

The 9/9/9 may be better lived out as a different style. I still like the blond dopplebock myself. But will brew with the crowd and help with the recipe. Water into Barleywine is a nice starting place but I have some suggested changes if the forum is interested.
 
EAC said:
I am in, but have a concern that if we go with the equation of 9 we will be making a BW on the small end of the spectrum. I suppose we could go for a 1.099 OG with 99 IBUs, but maybe this is the 10/10/10 style, which we can always make way ahead of time.

The 9/9/9 may be better lived out as a different style. I still like the blond dopplebock myself. But will brew with the crowd and help with the recipe. Water into Barleywine is a nice starting place but I have some suggested changes if the forum is interested.

This is the point where several confused people should exclaim... Aha!
 
I knew the dopplebock idea would come back around:D Personally I was kinda looking foward to doing it as my first lager.

I do agree with EAC about maybe making the barley wine for 10/10/10, or even 11/11/11, and saving a big honking tripel for 12/12/12
 
the_bird said:
Kinda thinking in the vein of a new 666-type recipe.

The wife has given me *permission* to buy my father's-day present (smoker) ahead of time, so I might be brewing up something in this vein ahead of time... got a full sack of pilsner malt and a lot of different hops kicking around... :D

Time to put that smoker to unintended uses! ;)

I like the idea of a hoppy smoked BW with a hefty amount of rye. Not to style, and properly American.
 
blacklab said:
2.00 oz. Chinook Pellet 13.00 74.3 60 min.
1.33 oz. Northern Brewer Pellet 9.00 20.8 20 min.
1.00 oz. Northern Brewer Pellet 9.00 0.0 0 min.
1.00 oz. Northern Brewer Pellet 9.00 0.0 Dry Hop

Hmmm...thinkin about mixing up the hop sked a bit from BP's and making it West Coast Barleywine with some Centennial and Cascade. Or, maybe tryin' to figure out what they use in Gnarly Wine-it's described as 'piney'.
Mention of Centennial, Cascades and fresh hops has me thinking about my plot.
I have a Chinnok, Centennial and Cascades plant growing like gang busters right now. All second year rhizomes so I should have a good crop. With an American style Barleywine I could drop a good chunk of my harvest into this beer fresh from the vine. Saves me the effort of drying. :D

As for the problem of fitting it in with 9's. Surely we can figure out something. 1.099 would be a decent place to start. I suppose a good 1.120 would be even better but I'm not going to wait that long for my first Barleywine.

Dopplebocks sound good but I won't be making one. I don't have or need temp control for my ales and I don't have enough interest in lagers to justify investing in one.

Craig
 
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