Hi, all. I'm fairly new to barleywine but wanted to give it a shot. I'd like to make one that I can brew every year and do vertical tastings or even blends. And I'd like it if some hop characteristic stuck around for awhile. Here is what I came up with, but am open to changing things:
5.5gal batch
Grains:
20# pale ale malt
2# biscuit malt
1.5# carapils
0.5# black
predicted OG=1.115
Mash 1.25qt/# @ 156F = 7.5gal @ 172F
Batch Sparge 3 gal
I usually do 60 min boil, but will probably do 90 min boil for this one and may up the sparge volume.
Hops:
1# Warrior total-
FWH 4oz
2oz at 75, 60, 45, and 30 min
1oz at 15, 10, 5, and flameout
Should I get another 4oz or so for dry hopping? I plan on it being in the secondary for 6 months or so.
Yeast:
I was planning on Wyeast 3787 (High Gravity Trappist) or WLP500 Trappist Ale Yeast, depending on what is available at my LHBS. Is there a yeast that would be better suited?
Happy Labor Day!
5.5gal batch
Grains:
20# pale ale malt
2# biscuit malt
1.5# carapils
0.5# black
predicted OG=1.115
Mash 1.25qt/# @ 156F = 7.5gal @ 172F
Batch Sparge 3 gal
I usually do 60 min boil, but will probably do 90 min boil for this one and may up the sparge volume.
Hops:
1# Warrior total-
FWH 4oz
2oz at 75, 60, 45, and 30 min
1oz at 15, 10, 5, and flameout
Should I get another 4oz or so for dry hopping? I plan on it being in the secondary for 6 months or so.
Yeast:
I was planning on Wyeast 3787 (High Gravity Trappist) or WLP500 Trappist Ale Yeast, depending on what is available at my LHBS. Is there a yeast that would be better suited?
Happy Labor Day!
