lastsecondapex
Well-Known Member
Some backstory: I brewed a Barleywine with a friend back in April.
The Grist was:
30lbs Maris Otter
4lbs Melanoidin Malt
2lbs Caramel 40
2lbs Caramel 80
180min boil
13gal boil
After some bad efficiency, we yielded 7.5gal at 1.105 OG and pitched some washed Bruery Duvel yeast.
After 2 installments of pure maple syrup (Bringing the OG up to 1.21), and a month of whiskey barrel aging, our beer is at 12 brix with the refractometer / .998 FG with the hydrometer- 16.5% ABV
It is obviously very hot and dry right now, and we will be bottle conditioning it. Would you backsweeten?
The Grist was:
30lbs Maris Otter
4lbs Melanoidin Malt
2lbs Caramel 40
2lbs Caramel 80
180min boil
13gal boil
After some bad efficiency, we yielded 7.5gal at 1.105 OG and pitched some washed Bruery Duvel yeast.
After 2 installments of pure maple syrup (Bringing the OG up to 1.21), and a month of whiskey barrel aging, our beer is at 12 brix with the refractometer / .998 FG with the hydrometer- 16.5% ABV
It is obviously very hot and dry right now, and we will be bottle conditioning it. Would you backsweeten?
