ImperialStout
Well-Known Member
Looking for opinions of Barley Wine by Fal Allen & Dick Cantwell. The reviews on Amazon include the following. I am looking for good book of recipes with in-depth tips on how to brew this particular style. Not much interested in the history. What has been your experience with this book?
discusses the unique problems, and solutions, in brewing high gravity beers, and includes 11 (mostly) all grain recipes. The approach is thorough, but practical, and does not dwell on scientific technical minutiae. Also included is a section with details of the ingredients and brewing processes used in 20 commercially produced Barley Wines. This book will allow you to approach your next batch of Barley Wine with confidence.
I found the discussion of fermentation of BW to be helpful addressing the longer duration and the issues concerning attenuation of such a high gravity beer.
The author give good information on various brewing techniques that can help people to master this style - split lautering (for making both barley wine and mild ale from the same mash), wort concentration/caramelization by long boils, using multiple yeast strains (a base strain for flavor, and other strains for higher attenuation/flocculation),
This book is a must read for any amateur homebrewer who wants to attempt this style with improved chances of success and satisfaction.
discusses the unique problems, and solutions, in brewing high gravity beers, and includes 11 (mostly) all grain recipes. The approach is thorough, but practical, and does not dwell on scientific technical minutiae. Also included is a section with details of the ingredients and brewing processes used in 20 commercially produced Barley Wines. This book will allow you to approach your next batch of Barley Wine with confidence.
I found the discussion of fermentation of BW to be helpful addressing the longer duration and the issues concerning attenuation of such a high gravity beer.
The author give good information on various brewing techniques that can help people to master this style - split lautering (for making both barley wine and mild ale from the same mash), wort concentration/caramelization by long boils, using multiple yeast strains (a base strain for flavor, and other strains for higher attenuation/flocculation),
This book is a must read for any amateur homebrewer who wants to attempt this style with improved chances of success and satisfaction.
