Jebu1788
Well-Known Member
- Joined
- Sep 15, 2009
- Messages
- 443
- Reaction score
- 18
So I'm thinking about trying something really crazy (at least crazy for me). I really like big beers, and I really like barrel aged beers. One thing I don't see too often is wine-barrel aged beers, but the few I've had I've liked a lot. So I was thinking I would like to make a big barley wine, really sweet, with a solid backing of hops and age it for a long time before bottling. I probably won't get around to this for a month or two, but was hoping for some feedback. Here's what I'm thinking:
3-gallons
OG: 1.145 (75% efficiency)
112 IBUs
SRM: 19.5
Boil for 120 min
Amount Item Type % or IBU
9.90 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.00 %
2.70 lb Munich Malt (9.0 SRM) Grain 18.00 %
0.60 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.00 %
0.30 lb Toasted Malt (27.0 SRM) Grain 2.00 %
1.50 lb Dememera Sugar (added after boil) (2.0 SRM) Sugar 10.00 %
1.20 oz Warrior [15.00 %] (90 min) Hops 75.7 IBU
0.60 oz Centennial [10.00 %] (30 min) Hops 18.1 IBU
0.60 oz Williamette [5.50 %] (30 min) Hops 10.0 IBU
0.60 oz Williamette [5.50 %] (5 min) Hops 2.6 IBU
0.60 oz Centennial [10.00 %] (5 min) Hops 4.7 IBU
0.60 oz Oak Cubes, in Red Wine (Secondary 16.0 weeks) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
1 Pkgs Super High Gravity Ale (White Labs #WLP099) Yeast-Ale
1 Pkgs Pasteur Champagne (Red Star #-) Yeast-Champagne
I would add the dememera sugar at a rate of 0.3lbs per day after 1 week of fermentation at 62 degrees with the 1056 yeast. At that time I would add the WLP099 and bump the temperature up to 65, and over the course of a week or so let it get up to 70. As fermentation nears completion, I would drop the temperature down to 60 and after 5 weeks or so, rack to a secondary to add the oak cubes and the wine (only as much as it takes to cover the cubes) to the beer.
Of course, I would aerate the hell out of the beer and use huuuge starters, and yeast nutrient. Lastly, the Champagne yeast would only be added at bottling (since I don't keg, and I figure it'll need an extra kick of yeast to carb), after which I would leave for another 3 months or so.
So what do you think? Any suggestions, ideas, or comments?
Lastly, I also have some palo santo wood, and was thinking that could be interesting in this beer, but not sure if I would want to blend with the oak or sub out the oak completely, or what, if at all. Anyone have any experience? (I've heard it's powerful stuff-- a little for a short time goes a long way.)
3-gallons
OG: 1.145 (75% efficiency)
112 IBUs
SRM: 19.5
Boil for 120 min
Amount Item Type % or IBU
9.90 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.00 %
2.70 lb Munich Malt (9.0 SRM) Grain 18.00 %
0.60 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.00 %
0.30 lb Toasted Malt (27.0 SRM) Grain 2.00 %
1.50 lb Dememera Sugar (added after boil) (2.0 SRM) Sugar 10.00 %
1.20 oz Warrior [15.00 %] (90 min) Hops 75.7 IBU
0.60 oz Centennial [10.00 %] (30 min) Hops 18.1 IBU
0.60 oz Williamette [5.50 %] (30 min) Hops 10.0 IBU
0.60 oz Williamette [5.50 %] (5 min) Hops 2.6 IBU
0.60 oz Centennial [10.00 %] (5 min) Hops 4.7 IBU
0.60 oz Oak Cubes, in Red Wine (Secondary 16.0 weeks) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
1 Pkgs Super High Gravity Ale (White Labs #WLP099) Yeast-Ale
1 Pkgs Pasteur Champagne (Red Star #-) Yeast-Champagne
I would add the dememera sugar at a rate of 0.3lbs per day after 1 week of fermentation at 62 degrees with the 1056 yeast. At that time I would add the WLP099 and bump the temperature up to 65, and over the course of a week or so let it get up to 70. As fermentation nears completion, I would drop the temperature down to 60 and after 5 weeks or so, rack to a secondary to add the oak cubes and the wine (only as much as it takes to cover the cubes) to the beer.
Of course, I would aerate the hell out of the beer and use huuuge starters, and yeast nutrient. Lastly, the Champagne yeast would only be added at bottling (since I don't keg, and I figure it'll need an extra kick of yeast to carb), after which I would leave for another 3 months or so.
So what do you think? Any suggestions, ideas, or comments?
Lastly, I also have some palo santo wood, and was thinking that could be interesting in this beer, but not sure if I would want to blend with the oak or sub out the oak completely, or what, if at all. Anyone have any experience? (I've heard it's powerful stuff-- a little for a short time goes a long way.)