doggage
Well-Known Member
I found a recipe in a book for J.W. Lees Harvest Ale (Barley Wine). This will be only my sixth all-grain beer. The recipe in the book is way too basic so I need some help.
Recipe Type: All Grain
Yeast: Wyeast 1084 Irish ale yeast
Yeast Starter: Big
Batch Size (Gallons): 5.00
Original Gravity: 1.117 - 1.120
Final Gravity: 1.027 - 1.030
IBU: 70
Boiling Time (Minutes): 60
Color: ?
Primary Fermentation (# of Days & Temp): ?
Additional Fermentation: ?
Secondary Fermentation (# of Days & Temp): ?
Size: 5
Efficiency: ~70%
Attenuation: ?
Ingredients:
21 lb Maris Otter 2-row pale malt
0.675 lb British crystal malt (specialty grains)
--
My questions:
Mash Questions:
Would mashing 150^F for 90 minutes sound about right? How much water should I use for my strike water?
I don't have a sparge arm, so I was planning on just dumping in my sparge water. Would that work or would I be better off making a sparge arm? Would 170^F water work?
Hop Questions:
I have 8 ounces of English Kent Goldings in the freezer. I'm obviously not planning on using all of it. What would you recommend on the hop additions (time and amounts)? Would you do a pre-boil hop addition? Dry hop?
I've heard of increasing the length of the boil to 90 minutes or even longer when you're going for that biscuity/bready taste, which I like in a Barley Wine. Would that be a good idea on this?
Thanks in advance!
Recipe Type: All Grain
Yeast: Wyeast 1084 Irish ale yeast
Yeast Starter: Big
Batch Size (Gallons): 5.00
Original Gravity: 1.117 - 1.120
Final Gravity: 1.027 - 1.030
IBU: 70
Boiling Time (Minutes): 60
Color: ?
Primary Fermentation (# of Days & Temp): ?
Additional Fermentation: ?
Secondary Fermentation (# of Days & Temp): ?
Size: 5
Efficiency: ~70%
Attenuation: ?
Ingredients:
21 lb Maris Otter 2-row pale malt
0.675 lb British crystal malt (specialty grains)
--
My questions:
Mash Questions:
Would mashing 150^F for 90 minutes sound about right? How much water should I use for my strike water?
I don't have a sparge arm, so I was planning on just dumping in my sparge water. Would that work or would I be better off making a sparge arm? Would 170^F water work?
Hop Questions:
I have 8 ounces of English Kent Goldings in the freezer. I'm obviously not planning on using all of it. What would you recommend on the hop additions (time and amounts)? Would you do a pre-boil hop addition? Dry hop?
I've heard of increasing the length of the boil to 90 minutes or even longer when you're going for that biscuity/bready taste, which I like in a Barley Wine. Would that be a good idea on this?
Thanks in advance!