SixFoFalcon
Well-Known Member
I have an American amber ale running in the primary right now. The Wyeast 1056 yeast should have a fairly low-stress life since the OG is only 1.045. I figure now would be a good time to put together a big barley wine recipe, brew it up in a week or two, and put it right on top of that yeast cake after I rack the American amber ale to secondary. I intend to leave the barley wine in secondary for several months, and then bottle condition it until next December or so. 
At any rate, I'd also like to use up some of the hop pellets I have in the freezer, left-over from previous batches. I really like most of the recipe kits I've gotten from Northern Brewer, and their Barley Wine extract kit has the following ingredients:
Specialty Grains:
.5 lb Dingemans Special B
.5 lb Dingemans Biscuit
Fermentables:
6 lbs Dark Malt Syrup
6 lbs Gold Malt Syrup (late addition)
Hops:
1 oz Summit hop pellets (60 min)
1 oz Kent Goldings hop pellets (10 min)
There is no shortage of the specialty grains or the LME. I think that part of the recipe looks pretty solid, although I am toying with the idea of adding another 3 lbs of LME as a late addition to boost the gravity. Summit hops have gone up in price but are available--Kent Goldings seem to be very scarce though. Time to consult my freezer...
As luck would have it, I do have some Kent Goldings... about 3/4 oz. I also have about 1/2 ounce of Target hops, 1/2 ounce Centennial, and about 1/4 ounce of Chinook. I'm thinking of the following:
1 oz Summit (60 min)
1/2 oz Centennial (15 min)
3/4 oz Kent Goldings (5 min)
I'm new to fooling with recipes. I winged an oatmeal stout that came out well, and I've tinkered with reducing the bittering hops to compensate for larger boil volumes, but that's about it. I don't want to create any flavor conflicts or make the recipe too "busy" (even though it is a barley wine).
What do you think?
At any rate, I'd also like to use up some of the hop pellets I have in the freezer, left-over from previous batches. I really like most of the recipe kits I've gotten from Northern Brewer, and their Barley Wine extract kit has the following ingredients:
Specialty Grains:
.5 lb Dingemans Special B
.5 lb Dingemans Biscuit
Fermentables:
6 lbs Dark Malt Syrup
6 lbs Gold Malt Syrup (late addition)
Hops:
1 oz Summit hop pellets (60 min)
1 oz Kent Goldings hop pellets (10 min)
There is no shortage of the specialty grains or the LME. I think that part of the recipe looks pretty solid, although I am toying with the idea of adding another 3 lbs of LME as a late addition to boost the gravity. Summit hops have gone up in price but are available--Kent Goldings seem to be very scarce though. Time to consult my freezer...
As luck would have it, I do have some Kent Goldings... about 3/4 oz. I also have about 1/2 ounce of Target hops, 1/2 ounce Centennial, and about 1/4 ounce of Chinook. I'm thinking of the following:
1 oz Summit (60 min)
1/2 oz Centennial (15 min)
3/4 oz Kent Goldings (5 min)
I'm new to fooling with recipes. I winged an oatmeal stout that came out well, and I've tinkered with reducing the bittering hops to compensate for larger boil volumes, but that's about it. I don't want to create any flavor conflicts or make the recipe too "busy" (even though it is a barley wine).
What do you think?
