Chaos_Being
Well-Known Member
A few weeks ago I started a thread (https://www.homebrewtalk.com/showthread.php?t=55515) about some ideas I had concerning "jazzing up" a barleywine kit from NB. Since then though, they increased the prices of their kits, and my LHBS (which I was planning to use to supply some of the extra hops I wanted to use) is now out of exactly those hops I was interested in So, in light of all this, I think I am just going to start from scratch and make my own recipie. I did some thinking today, and some looking around to see what hops are available where, and came up with a new plan. Luckily, Austin HB still has a halfway decent selection of hops...
I've had a few beers lately that had a lot of American "C" hops in them which I've really enjoyed, so I think I'm going to shoot for an American barleywine (maybe a little less hoppy than some, but in the same spirt. Citrusy and floral.)
Here's what I'm thinking of so far:
Goblin Rocket Fuel- American Barleywine
Steeping Grains:
1 lb Crystal 60
1/2 lb Special B
Fermentables:
13 lbs Munich LME (described as 20% Munich, 80% two-row)
2 lbs Turbinado sugar
Hops:
1/2 oz Nugget (60min)
1 oz Columbus (60 min)
2 oz Amarillo (20 and 5 min)
1 oz Cascade (20 min)
Yeast:
2 packages S-05, additional yeast added at bottling
Steep grains in 2 gallons of 160F water for 30 minutes, sparge with 1/2 gallon of water of the same temp. Add 3 lbs of LME, and bring to a boil. Once a boil is achieved, add the .5oz of Nugget, and 1 oz of Columbus. 40 minutes later, add 1 oz of Amarillo and 1 oz of Cascade. 5 minutes after that, add the rest of the LME (10 lbs) and bring back to a boil. Add 1 oz of Amarillo with 5 minutes left in the boil. Chill, add water up to 4.5 gallons, and pitch yeast. A few days later (just as fermentation is starting to slow,) bring 1/2 gallon of water to a boil, and dissolve the 2 lbs of Turbinado sugar into it. Chill, and add to the primary fermenter. Let it ferment in the primary for 3-4 weeks, then transfer to secondary for a few months of bulk aging. Bottle with fresh yeast (probably more S-05) in the bottling bucket.
If anyone is wondering about the seemingly funky addition of Nugget, I just happen to have a half ounce of it sitting around, and I'd like to use it I'm also using the late extract method to increase hop utilization- color is secondary, as barleywines are supposed to be a little dark. I'm guessing this one will turn out to be a very dark red/brown color. I've also put the wort "step up" in the plan to avoid having a really high OG, as I'm worried that so many fermentables would just choke the yeast. I'm not entirely sure if I need to do this, but it makes sense to me anyways.
Thoughts?
I've had a few beers lately that had a lot of American "C" hops in them which I've really enjoyed, so I think I'm going to shoot for an American barleywine (maybe a little less hoppy than some, but in the same spirt. Citrusy and floral.)
Here's what I'm thinking of so far:
Goblin Rocket Fuel- American Barleywine
Steeping Grains:
1 lb Crystal 60
1/2 lb Special B
Fermentables:
13 lbs Munich LME (described as 20% Munich, 80% two-row)
2 lbs Turbinado sugar
Hops:
1/2 oz Nugget (60min)
1 oz Columbus (60 min)
2 oz Amarillo (20 and 5 min)
1 oz Cascade (20 min)
Yeast:
2 packages S-05, additional yeast added at bottling
Steep grains in 2 gallons of 160F water for 30 minutes, sparge with 1/2 gallon of water of the same temp. Add 3 lbs of LME, and bring to a boil. Once a boil is achieved, add the .5oz of Nugget, and 1 oz of Columbus. 40 minutes later, add 1 oz of Amarillo and 1 oz of Cascade. 5 minutes after that, add the rest of the LME (10 lbs) and bring back to a boil. Add 1 oz of Amarillo with 5 minutes left in the boil. Chill, add water up to 4.5 gallons, and pitch yeast. A few days later (just as fermentation is starting to slow,) bring 1/2 gallon of water to a boil, and dissolve the 2 lbs of Turbinado sugar into it. Chill, and add to the primary fermenter. Let it ferment in the primary for 3-4 weeks, then transfer to secondary for a few months of bulk aging. Bottle with fresh yeast (probably more S-05) in the bottling bucket.
If anyone is wondering about the seemingly funky addition of Nugget, I just happen to have a half ounce of it sitting around, and I'd like to use it I'm also using the late extract method to increase hop utilization- color is secondary, as barleywines are supposed to be a little dark. I'm guessing this one will turn out to be a very dark red/brown color. I've also put the wort "step up" in the plan to avoid having a really high OG, as I'm worried that so many fermentables would just choke the yeast. I'm not entirely sure if I need to do this, but it makes sense to me anyways.
Thoughts?