INWarner413
Well-Known Member
I brewed a Barleywine with this recipe:
18 lbs. US 2-Row
1 lb. Light Munich malt
1 lb. Light Crystal malt
1 oz. Columbus hops (bittering) - 45 Min
1 oz. Centennial hops (flavoring) - 10 Min
1 oz. Willamette hops (finishing)
1 cup light brown sugar (end of boil)
1 pkg. High Gravity Yeast
I ended up with an OG of 1.060. As I was hoping for a beer that would have 10%+ ABV after a year of aging, the OG was fairly disappointing.
I think I did everything right, but this was just my second AG batch. My first AG batch, a Rauchbier, also turned out a little below expectations ABV wise. Am I being overparanoid, or is there something I've been messing up?
18 lbs. US 2-Row
1 lb. Light Munich malt
1 lb. Light Crystal malt
1 oz. Columbus hops (bittering) - 45 Min
1 oz. Centennial hops (flavoring) - 10 Min
1 oz. Willamette hops (finishing)
1 cup light brown sugar (end of boil)
1 pkg. High Gravity Yeast
I ended up with an OG of 1.060. As I was hoping for a beer that would have 10%+ ABV after a year of aging, the OG was fairly disappointing.
I think I did everything right, but this was just my second AG batch. My first AG batch, a Rauchbier, also turned out a little below expectations ABV wise. Am I being overparanoid, or is there something I've been messing up?