Designing an English barley wine

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martinirish

martinirish

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I'm planning to brew an englsih barley wine during Christmas holiday.

Does this look good to you?

Batch size: 6.6 USG (25.0 L)
Efficiency: 75%
OG: 1.097
FG: 1.026
Color: 23 SRM
Bitterness: 90 IBU

Grain wt %
Marris Oters (3.0L) 8.8lbs (4.0kg) 47.1%
Aromatic malt (25.0L) 2.2lbs (1.0kg) 11.8%
Caramel 160L (153L) 0.55lbs (0.25kg) 2.9%
Special B (115L) 1.1lbs (0.5kg) 5.9%
Munich (10.41L) 4.4lbs (2.0kg) 23.5%
Flaked barley (2.2L) 0.55lbs (0.25kg) 2.9%
Carapils (3L) 1.1lbs (0.5kg) 5.9%

Mash at 154.0F (67.8C) for 90 minutes
Sparge at 178F (81C) for at least 60 minutes

Add 2.2lbs (1.0kg) of DME and 1.1lbs (0.5kg) of brown sugar during boil

2.00oz Target (12%) 60 minutes
1.00oz EKG (5%) 60 minutes
1.00oz EKG (5%) 30 minutes
1.00oz EKG (5%) 15 minutes
1.00oz Fuggle UK (4%) 15 minutes
1.5 table spoon irish moss 15 minutes
1.00oz Fuggle UK (4%) dry-hopping, 21 days

Wyeast 1968 London ESB Ale with sufficient starter
Primary: 28 days (4 weeks), 72F (22.2C)
Secondary: 140 days (20 weeks), 70-72F (21.1-22.2C)
Bottle conditioning: 91 days (13 weeks), +70F (+21.1C)
Click to expand...

How do you think it will turn out??
I never used aromatic malt before, is this too much?
Would it be better with dark British crystal malt instead of caramel 160L?
Should I lower down the IBUs?
Anything else??

note: I want a big, malty, sweet and fruity bw, but still hoppy bw.

Thanks!
 
looks pretty good. i agree that you're using a lot of aromatic malt. maybe cut that down to about 5% of the grain bill. i know you said you want sweet and malty, but with an OG that high, mashing at 154 AND using wyeast 1968, thats going to be a very sweet beer! I'd consider mashing lower and using a more attenuative yeast. with an OG that high, it will still be sweet but not cloying as it might be in the original recipe.
 
thanks!
but about the sweetness, wouldn't it be balanced by the bitterness?
I replaced half of the aromatic malt with some leftover 2 row and lowered down the mash temperature to 148F (64.4C).

Wyeast documentation say that 1968 has an alcohol tolerance of about 9% abv. So, I think I will ferment with 1968 then add brown sugar in the second half of primary with 1028. What do you think about that? (I did this with 1028 and 1762 for my imperial stout and it was awesome!)

Here's the modified recipe:
Batch size: 6.6 USG (25.0 L)
Efficiency: 75%
OG: 1.098
FG: 1.023
Color: 22 SRM
Bitterness: 89 IBU

Grain wt %
Marris Oters (3.0L) 8.8lbs (4.0kg) 47.1%
2 row (1.8L) 1.1lbs (0.5kg) 5.9% (leftover)
Aromatic malt (25.0L) 1.1lbs (0.5kg) 5.9%
Caramel 160L (153L) 0.55lbs (0.25kg) 2.9%
Special B (115L) 1.1lbs (0.5kg) 5.9%
Munich (10.41L) 4.4lbs (2.0kg) 23.5%
Flaked barley (2.2L) 0.55lbs (0.25kg) 2.9%
Carapils (3L) 1.1lbs (0.5kg) 5.9%

Mash at 148.0F (64.4C) for 90 minutes
Sparge at 178F (81C) for at least 60 minutes

Add 2.2lbs (1.0kg) of DME during boil
1.1lbs (0.5kg) of brown sugar (2nd half of primary with 1028)

2.00oz Target (12%) 60 minutes
1.00oz EKG (5%) 60 minutes
1.00oz EKG (5%) 30 minutes
1.00oz EKG (5%) 15 minutes
1.00oz Fuggle UK (4%) 15 minutes
1.5 table spoon irish moss 15 minutes
1.00oz Fuggle UK (4%) dry-hopping, 21 days

Wyeast 1968 London ESB Ale with sufficient starter
Wyeast 1028 London Ale (2nd half of primary)
Primary: 28 days (4 weeks), 72F (22.2C)
Secondary: 140 days (20 weeks), 70-72F (21.1-22.2C)
Bottle conditioning: 91 days (13 weeks), +70F (+21.1C)
Click to expand...
 
Williams Brewing 300

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