mash temp for barleywine PM

Recommended temp for a barley wine partial mash? Higher for fuller body or lower for higher attenuation?

i mashed mine at 150, turned out great

can you post the recipe.. I've been looking to do a Barley Wine PM

syd138 said:

can you post the recipe.. I've been looking to do a Barley Wine PM

Click to expand...

Sure, BUT I have never made a barley wine so I cannot vouch for this recipe. I am experimenting. I want to try this with peat-smoked malt (again, I'm experimenting). The non-peat smoked malt is in here because of a mistake but the grains are already milled with the MO, so I have no choice but to use them - https://www.homebrewtalk.com/f12/smoked-malt-vs-peat-smoked-malt-119807/

For a 3-gallon batch:

3 lbs Pale Malt, Maris Otter (3.0 SRM)
8.0 oz Honey Malt (25.0 SRM)
2.0 oz Smoked Malt (9.0 SRM)
2.0 oz Peat Smoked Malt (2.8 SRM)
3 lbs Extra Light Dry Extract (3.0 SRM)
1 lbs Turbinado Sugar (10 SRM)

1.00 oz Northdown [10.50 %] (60 min)
0.50 oz Challenger [7.50 %] (30 min)
0.50 oz Goldings, East Kent [5.00 %] (15 min)
0.50 oz Goldings, East Kent [5.00 %] (5 min)
0.50 oz Challenger [7.50 %] (2 min)

Burton Ale (White Labs #WLP023)