bmoritzasu
Active Member
- Joined
- Dec 6, 2013
- Messages
- 44
- Reaction score
- 2
- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- Nope
- Additional Yeast or Yeast Starter
- Two Packs
- Batch Size (Gallons)
- 3.33
- Original Gravity
- 1.115
- Final Gravity
- ??
- Boiling Time (Minutes)
- 75
- IBU
- 95
- Color
- 22
- Primary Fermentation (# of Days & Temp)
- 30
- Secondary Fermentation (# of Days & Temp)
- 180
- Additional Fermentation
- Bottles 20 Years
- Tasting Notes
- none yet
All,
This is my first attempt at a barleywine that I plan on aging a long time (hence the name). My wife and I will be having our first child soon and I thought that it would be killer to make a beer I could have every year on our kids birthday with the hope that one their 21st birthday he/she could enjoy one with me. Anyway this is what did...
Amt Name Type # %/IBU
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 36.8 %
5 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 2 30.7 %
1 lbs Crystal Rye Malt (Thomas Fawcett) (80.0 Grain 3 6.1 %
1 lbs Munich 10L (Briess) (10.0 SRM) Grain 4 6.1 %
12.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5 4.6 %
8.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 6 3.1 %
5.0 oz Special B Malt (180.0 SRM) Grain 7 1.9 %
1 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 8 6.1 %
12.0 oz Brown Sugar, Light (8.0 SRM) Sugar 9 4.6 %
1.25 oz Warrior [15.00 %] - Boil 75.0 min Hop 10 65.5 IBUs
0.60 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
1.00 oz Simcoe [12.70 %] - Boil 15.0 min Hop 12 21.1 IBUs
1.00 oz Simcoe [12.70 %] - Boil 5.0 min Hop 13 8.5 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) [ Yeast 14 -
I was able to get my OG @ 1.115, and primary is settling down (krausen has fallen). My question to you all is I would like to add some Brett to secondary to help the beer thin with time. What would you suggest as far as Brett strains go?
This is my first attempt at a barleywine that I plan on aging a long time (hence the name). My wife and I will be having our first child soon and I thought that it would be killer to make a beer I could have every year on our kids birthday with the hope that one their 21st birthday he/she could enjoy one with me. Anyway this is what did...
Amt Name Type # %/IBU
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 36.8 %
5 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 2 30.7 %
1 lbs Crystal Rye Malt (Thomas Fawcett) (80.0 Grain 3 6.1 %
1 lbs Munich 10L (Briess) (10.0 SRM) Grain 4 6.1 %
12.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5 4.6 %
8.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 6 3.1 %
5.0 oz Special B Malt (180.0 SRM) Grain 7 1.9 %
1 lbs DME Golden Light (Briess) (4.0 SRM) Dry Extract 8 6.1 %
12.0 oz Brown Sugar, Light (8.0 SRM) Sugar 9 4.6 %
1.25 oz Warrior [15.00 %] - Boil 75.0 min Hop 10 65.5 IBUs
0.60 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 11 -
1.00 oz Simcoe [12.70 %] - Boil 15.0 min Hop 12 21.1 IBUs
1.00 oz Simcoe [12.70 %] - Boil 5.0 min Hop 13 8.5 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) [ Yeast 14 -
I was able to get my OG @ 1.115, and primary is settling down (krausen has fallen). My question to you all is I would like to add some Brett to secondary to help the beer thin with time. What would you suggest as far as Brett strains go?