Call for Barleywine recipe

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Cheesefood

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I haven't found any on the Recipe board. Can someone post up a good AG Barleywine recipe? I'd like to get mine started soon so it's ready for winter.
 
Hey that's not a bad idea cheese. I need to start thinking about one and an Imperial Stout as well....

:off: btw, are there any good places in downtown Chicago? I'll be taking a few day courses and will be staying on W Adams. The Map Room, Hopleaf, etc look nice...but I think they might be too far. thx
 
zoebisch01 said:
Hey that's not a bad idea cheese. I need to start thinking about one and an Imperial Stout as well....

:off: btw, are there any good places in downtown Chicago? I'll be taking a few day courses and will be staying on W Adams. The Map Room, Hopleaf, etc look nice...but I think they might be too far. thx

Hopleaf is in Evanston, I believe. You're going to be in the heart of the Loop. too bad Berghoff has closed, you'd be close to there.

Million bars in that area, but not a lot of brewpubs. You're going to need to cab it anywhere you go. What days will you be there? If you're bored, up past 9:00pm and feel like walking a few blocks, I can meet you tonight or Thursday.
 
I was thinking the same thing. I have a carboy that needs to be filled. Maybe something based on Sierra Nevada Bigfoot Barleywine. How bout the HBT Barleywine?

Bigfoot
 
Look at this beast:

http://www.ratebeer.com/Recipe.asp?RecipeID=72

Cobra's Recipe said:
Big ’Ole Barleywine
By Cobra

A blue ribbon winning Barleywine.
OG:1.113
FG:1.030
6.5 gallons
~17 SRM
10.7%ABV
60% efficiency

Grains:
10 lb. American 2-row
1 lb. Carafoam
1 lb. Wheat malt
1 lb. Vienna
1 lb. Crystal 60L
1 lb. Gambrinus Honey Malt
8 oz. Special B
7 lb. Light malt extract
3 lb. Cane sugar
Hops:
3.0 oz. Warrior (15.6% AA, 90 min.)
3.0 oz. Columbus (14.2% AA, 60 min.)
1 oz. Simcoe (10.4% AA, 30 min.)
1 oz. Centennial (10.5% AA, 10 min.)
1 oz. Simcoe (10.4% AA, 10 min.)
1 oz. Centennial (aroma)
1 oz. Centennial (Dry hop)

spacer.gif
dot.gif
Add 1t. Gypsum to mash water.
Mash at 152°F for 90 mins.
Mash in water temp-175°F.
5 gals needed for mash ratio of 1.25 qts./ lb. of grain. Mash volume 6.1 gals.
90 minute boil.
White Labs WLP 007 yeast used in a 1 gallon starter.
Carbonation 2.3 volumes Keg: 10.1 psi @ 40°F
Corn Sugar: 4.33 oz. for 5.5 gallons @ 70°F
 
That is frickin burly! I suppose the cane sugar is just for fermentables? Also I noticed there is 7lbs of extract which I guess makes that a ginormous partial mash.
 
There is a Bigfoot recipe in the "North American Clone Brews" book. I can post it if anyone wants it and doesn't have access to that particular book.
 
Water Into Barleywine

A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 19.00
Anticipated OG: 1.10628 Plato: 25.119
Anticipated SRM: 18.2
Anticipated IBU: 95.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
52.6 10.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
21.1 4.00 lbs. Munich Malt Germany 1.03700 8
13.2 2.50 lbs. Flaked Rye America 1.03400 2
7.9 1.50 lbs. Maple Syrup Generic 1.03100 35
2.6 0.50 lbs. Crystal 55L Great Britian 1.03400 55
2.6 0.50 lbs. Crystal 90L America 1.03300 90

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Chinook Pellet 13.00 74.3 60 min.
1.33 oz. Northern Brewer Pellet 9.00 20.8 20 min.
1.00 oz. Northern Brewer Pellet 9.00 0.0 0 min.
1.00 oz. Northern Brewer Pellet 9.00 0.0 Dry Hop

Yeast
-----
White Labs WLP001 California Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 17.50

Saccharification Rest Temp : 148 Time: 60
 
It is 15 months old now, but I was drinking it at 3 months. Pitch a **** load of yeast and aerate like crazy.. Mine was "done" in 2 weeks.

I was kind of going for a monster steam beer with the hopping.
 
How well does the maple come through? Maple syrup is about as expensive a fermentable as you can find, I'd hate to add it and then not get any real character from it (which is what happened to one of my early batches).
 
I think it adds a sub-tone. Anchor uses 10% maple diuted to the OG of the brew in their Old Foghorn. That is basically what I do as well.
 
I may forgo the maple and use another fermentable in its place. I have to think about using maple since it's such a distinct flavor.

Sounds like a few others may be interested in making their barleywines soon too. I'd be up for a barleywine exchange around Christmas, if anyone else wants in.
 
I'm thinking some Candi sugar to give it that nice wine-like Belgian quality.

Do you think that a yeast alternative to Cali might ferment it down more?
 
Cheesefood said:
I'm thinking some Candi sugar to give it that nice wine-like Belgian quality.

Do you think that a yeast alternative to Cali might ferment it down more?

It smacked it right down with my batch, although I would have to hunt to give the actual numbers. But there are yeasts that have better reputations for attenuation. Candi sugar might be nice in cutting the thickness of this brew, which is why the monks use it in the first place.
 
Brewpastor said:
It smacked it right down with my batch, although I would have to hunt to give the actual numbers. But there are yeasts that have better reputations for attenuation. Candi sugar might be nice in cutting the thickness of this brew, which is why the monks use it in the first place.
Interesting. Well, I think that the sub to Candi sugar is the only I'll make if I decide to go with this recipe. I'll let you know if I go with it or not. Thanks!
 
skeeordye11 said:
There is a Bigfoot recipe in the "North American Clone Brews" book. I can post it if anyone wants it and doesn't have access to that particular book.


I would be interested in the recipe so go ahead and post it.

Cheese I would definately be interested in a barleywine swap. I am thinking of maybe doing 2 different batches but who knows. If we get enough people interested maybe we could organize a HBT 2007 holiday barleywine swap
 
Brewpastor said:
It is 15 months old now, but I was drinking it at 3 months. Pitch a **** load of yeast and aerate like crazy.. Mine was "done" in 2 weeks.

I was kind of going for a monster steam beer with the hopping.

How long in primary and secondary?
 
So, do I go for the 2003 or the 2005 Old Bog Water?

These were both pitched on a cake & in the primary for a month, then kegged for six months with champaign yeast, before filtering to another keg. The 2003 used 8 oz. of peat smoked and was undrinkable for a year, I cut that to 4 oz. in 2005.
 
AleHole said:
I would be interested in the recipe so go ahead and post it.

Partial Mash:
bring 2.5 Gal to 164, steep @ 152 90min.
6# Pale Malt
1.25 20L Crystal
Sparge with 3 Gal 168, add:
7# Light LME
8oz. Amber DME
Boil 30 min, add:
10 AAUs Nugget
7AAUs Cascade
Boil 90 min, top to 5.25 Gal
Wyeast 1056
Primary 2 wks @ 68 rack to secondary and then add:
4 AAUs Cascade
6 AAUs Centennial
1/5oz Champagne Yeast
Condition cool 50-55 for 6-8 wks.
Prime with 3/4 C pale DME
Bottle and age @ 45-50 8 months

*Book also includes extract and all-grain methods*
 
skeeordye11 said:
Partial Mash:
bring 2.5 Gal to 164, steep @ 152 90min.
6# Pale Malt
1.25 20L Crystal
Sparge with 3 Gal 168, add:
7# Light LME
8oz. Amber DME
Boil 30 min, add:
10 AAUs Nugget
7AAUs Cascade
Boil 90 min, top to 5.25 Gal
Wyeast 1056
Primary 2 wks @ 68 rack to secondary and then add:
4 AAUs Cascade
6 AAUs Centennial
1/5oz Champagne Yeast
Condition cool 50-55 for 6-8 wks.
Prime with 3/4 C pale DME
Bottle and age @ 45-50 8 months

*Book also includes extract and all-grain methods*

Thanks for the post! I would do the AG version what does it call out for all the Malts?
:ban:
 
All-grain:
15# Pale malt and crystal malt as in main recipe in 5 gal @ 152. Sparge with 4 gal.
 
I just came up with this, hows it look?


Hairy Sasquatch
Brew Type: All Grain
Style: American Barleywine
Batch Size: 5.00 gal
Boil Volume: 7.00 gal Boil Time: 75 min
Brewhouse Efficiency: 75.0 %
Actual Efficiency: 7.7 %

Ingredients Amount Item Type % or IBU

Malts
16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.9 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.6 %
1.00 lb Caramel/Crystal Malt - 30L (30.0 SRM) Grain 5.6 %

Hops
2.50 oz Chinook [12.00%] (60 min) Hops 86.6 IBU
2.00 oz Cascade [5.20%] (10 min) (Aroma Hop-Steep) Hops -
2.00 oz Centennial [10.00%] (0 min) (Aroma Hop-Steep) Hops -

Dry Hop
1.00 oz Cascade [5.20%] (Dry Hop 21 days) Hops -
1.00 oz Centennial [10.00%] (Dry Hop 21 days) Hops -
1.00 oz Chinook [13.00%] (Dry Hop 21 days) Hops

Yeast
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.097 SG (1.080-1.125 SG)
Estimated Final Gravity: 1.023 SG (1.020-1.035 SG)
Estimated Color: 8.6 SRM (10.0-22.0 SRM)
Bitterness: 86.6 IBU (50.0-100.0 IBU) Alpha Acid Units: 6.0 AAU
Estimated Alcohol by Volume: 9.8 % (8.0-13.0 %)
Actual Calories: 454 cal/pint


Mash Profile Name: Single Infusion, Full Body, Batch Sparge
Mash Grain Weight: 18.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 3.43 gal
Name Description Step Temp Step Time
Mash In Add 23.94 qt of water at 163.0 F 152.0 F 45 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.5-2.4 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F
 
AleHole said:
I just came up with this, hows it look?


Hairy Sasquatch

Beer Profile Estimated Original Gravity: 1.097 SG (1.080-1.125 SG)
Estimated Final Gravity: 1.023 SG (1.020-1.035 SG)
Estimated Color: 8.6 SRM (10.0-22.0 SRM)
Bitterness: 86.6 IBU (50.0-100.0 IBU) Alpha Acid Units: 6.0 AAU
Estimated Alcohol by Volume: 9.8 % (8.0-13.0 %)
Actual Calories: 43 cal/pint

How the hell is this possible?
 
I wondered that myself....
Beersmith software

other than being a diet barleywine how do you think the recipe looks?

edit= I figured it out. the readings for actual OG and FG were way low. I typed in 1.097 and 1.023 for
454 calories
 
Another beast! 21 ounces of hops! and 22 pounds of fermentables.

Barley Wine
Recipe for 5 gallons

O.G. 1.100
T.G. 1.035

Fermentable, weight (lbs.)
Pale Ale Malt,10
Light Crystal, 0.5
Cara Munich, 1
Dextrin, 1
Aromatic, 2
Victory, 1
Briess Amber Syrup, 3.3
Briess Weizen Syrup, 3.3

Grains mashed at 152 to 155 deg F for 90 minutes.

Hops, ounces, boil time
Perle, 4, 135 minutes
Perle, 3, 45 minutes
Perle, 2, 30 minutes
Cascade, 3, 30 minutes
Perle, 2, 5 minutes
Cascade, 3, 5 minutes
Cascade, 2, steep 15 minutes
Perle, 1, steep 15 minutes
Cascade, 1, dry hop 2 weeks

Other Ingredients:
Gypsum 3 tsp - in boil
Citrid Acid 1 tsp - in boil
Salt 1/4 tsp - in boil
Epsom Salts 1/8 tsp - in boil

Yeast: Wyeast 1056 (American Ale Yeast)

http://www.allaboutbeer.com/homebrew/recipes/realfest.html#barley
 
Cheesefood said:
Another beast! 21 ounces of hops! and 22 pounds of fermentables.

Barley Wine
Recipe for 5 gallons

O.G. 1.100
T.G. 1.035

Fermentable, weight (lbs.)
Pale Ale Malt,10
Light Crystal, 0.5
Cara Munich, 1
Dextrin, 1
Aromatic, 2
Victory, 1
Briess Amber Syrup, 3.3
Briess Weizen Syrup, 3.3

Grains mashed at 152 to 155 deg F for 90 minutes.

Hops, ounces, boil time
Perle, 4, 135 minutes
Perle, 3, 45 minutes
Perle, 2, 30 minutes
Cascade, 3, 30 minutes
Perle, 2, 5 minutes
Cascade, 3, 5 minutes
Cascade, 2, steep 15 minutes
Perle, 1, steep 15 minutes
Cascade, 1, dry hop 2 weeks

Other Ingredients:
Gypsum 3 tsp - in boil
Citrid Acid 1 tsp - in boil
Salt 1/4 tsp - in boil
Epsom Salts 1/8 tsp - in boil

Yeast: Wyeast 1056 (American Ale Yeast)

http://www.allaboutbeer.com/homebrew/recipes/realfest.html#barley

Have you decided on a recipe yet or still hunting? I am still looking. Kinda want to stick with an AG recipe.
 
AleHole said:
Have you decided on a recipe yet or still hunting? I am still looking. Kinda want to stick with an AG recipe.

BP's is still in the lead, due to my enormous respect for the man and his brewing prowess. I'm going to mod it to use candi sugar instead of syrup.

Still thinking about doing it tomorrow, but I might do a hefe instead, along with my amarillo cream ale.
 
Cheesefood said:
Hopleaf is in Evanston, I believe. You're going to be in the heart of the Loop. too bad Berghoff has closed, you'd be close to there.

Million bars in that area, but not a lot of brewpubs. You're going to need to cab it anywhere you go. What days will you be there? If you're bored, up past 9:00pm and feel like walking a few blocks, I can meet you tonight or Thursday.

You definitely want to hit Goose Island!! Their Honker's Ale is really good.

http://www.gooseisland.com :mug:
 
Just today racked my barleywine into the secondary. Must have been about a 4.5" krausen ring around the top of the bucket, and close to 1.5" of break/yeast at the bottom of the bucket.

OG of 1.085
FG of 1.010

10% ABV. Nice.

You can really taste the rye in it, barely a hint of honey, and good hop profile.

Thanks for the recipe BP, I've modified it a bit but it's downright awesome. I imagine that by the Holidays it'll be unbelievable.

I didn't dry hop. What are your thoughts? Should I dryhop now even though I won't drink it for about 8 months?
 
chimchim5040 said:
You definitely want to hit Goose Island!! Their Honker's Ale is really good.

http://www.gooseisland.com :mug:

The Goose Island location is also the home of the famous Siebel Institute of brewing

And there's a Rock Bottom brewery just north of the river - they list the IBUs of all their brews on the board.

The bar attached to the old Berghoff is still open, but I'd avoid it like the plague - only 2 varieties on tap and the place is so empty there are tumbleweeds blowing through it.
 
Brewpastor said:
I would let it sit and age as is. Let all the malt go sherry-like. I look forward to hearing how it turned out.

Kegged it last weekend and pumped about 30psi into it, then put it in my basement to age. I'm going to crack it around X-mas time and only drink it for a week or two before I put it back in the basement for next year. I honestly doubt I'll put a huge dent in a 10% BW in only a week or two.

Did you brew another one up, BP?
 
Cheesefood said:
Just today racked my barleywine into the secondary. Must have been about a 4.5" krausen ring around the top of the bucket, and close to 1.5" of break/yeast at the bottom of the bucket.

OG of 1.085
FG of 1.010

10% ABV. Nice.

You can really taste the rye in it, barely a hint of honey, and good hop profile.
...

Cheese, what recipe did you end up going with? BP's water to barleywine(no honey in this recipe) or the other one:D ?

I went with BP's water to barleywine with a substituting maple syrup with 1# belgian candy and using wyeast 3787.

Any thoughts?
 
Ooooh, so many choices. I will be brewing something this fall but don't know what yet. I will be following this thread to see if something pushes me over the edge on one recipe over the others.:tank:
 
[size=+2]Barley Wine[/size]
[size=+1]19-C American Barleywine[/size]

18.jpg


Size: 3.92 gal
Efficiency: 60%
Attenuation: 75.0%
Calories: 381.6 per 12.0 fl oz

Original Gravity: 1.113 (1.080 - 1.120)
|=====================#==========|
Terminal Gravity: 1.028 (1.016 - 1.030)
|=====================#==========|
Color: 18.8 (10.0 - 19.0)
|=======================#========|
Alcohol: 11.32% (8.0% - 12.0%)
|=====================#==========|
Bitterness: 157.27 (50.0 - 120.0)
|================================|

[size=+1]Ingredients:[/size]
10 lbs 2-Row Brewers Malt
.5 lbs Caramel Malt 60L
.5 lbs Caramel Malt 80L
5 lbs Munich 10L Malt
3.5 lbs Rye Malt
1.5 lbs Honey
2 oz Chinook (12.0%) - added during boil, boiled 60 min
1 oz Northern Brewer (6.5%) - added during boil, boiled 40 min
1 oz Northern Brewer (6.5%) - added during boil, boiled 20 min
1 oz Northern Brewer (6.5%) - added during boil, boiled 0.0 min
1 ea WYeast 1056 American Ale

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:33:00 Mash In - Liquor: 6.09 gal; Strike: 166.7 °F; Target: 150.0 °F
02:03:00 Saccharification Rest - Rest: 90 min; Final: 142.7 °F
02:14:02 Mash Out - Heat: 11.0 min; Target: 142 °F
02:59:02 Sparge - Sparge: 1.77 gal sparge @ 170.0 °F, 5.58 gal collected, 45.0 min; Total Runoff: 5.68 gal

[size=-1]Results generated by BeerTools Pro 1.0.27[/size]
 
Ok I see what you did...honey in place of maple syrup, added another hop addition, different yeast(but really the same, just different company IIRC). Neat-o!

Curious what the longer mash time (90 min vs. 60 min) accomplished? Original recipe from Brewpastor called for 60 min. Better efficiency?
 
...Also, r u direct firing your mash tun? I'm trying to figure out how you got...Ok I see you ended up with a 3.92 gal batch. I'll figure this stuff some day.

By the way, nice pic of 4 girls with nothing but cardboard on!
 
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