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Old 01-28-2009, 11:51 PM   #11
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Originally Posted by count barleywine View Post
Beastly grain bill. You should also extend your mash to 90 min at least to ensure conversion. There's always the ole iodine test too. Just did it for kicks the other day and was pumped to see no color change. Like a magic trick I say. I like your hop regiment too, I prefer mine barleywines to be on the bitter side as opposed to a sweeter, more malty recipe. Would you consider a dry-hopping or perhaps a little First Wort Hop action?
Interesting you mention that, I was think about FWH for some additional hop aroma. With the amount of malt this thing has, I definitely don't want to drown out the hops. How much, and with what hop would you FWH?


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Old 01-29-2009, 12:02 AM   #12
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Originally Posted by Got Trub? View Post
I think your grain bill is fine. I would second mmb about a lower mash temp +/- replacing some of the pale malt with sugar so you don't end up with a cloying sweet, poorly attenuated beer.
I agree with this. Simple sugar is crucial in a barley wine, IMO.

If you couple some simple sugar, US-05 yeast, and a relatively low mash temp, you will not have to worry about the beer being cloyingly sweet.


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Old 01-29-2009, 12:04 AM   #13
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Don't be afraid to throw a pound of table sugar into the boil while you're at it. Also, dropping 2oz of bourbon soaked oak chips into the secondary worked very well for me.
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Old 01-29-2009, 12:12 AM   #14
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I've got about 1-2# of turbinado sugar, would this work fine? As I understand it's just raw unrefined cane sugar.
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Old 01-29-2009, 01:52 AM   #15
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You could. I just use regular table sugar to save money.
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Old 01-29-2009, 02:04 AM   #16
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I have had really good results with adding some sugar later in the primary as fermentation slows. If you are planning on using it, it may help the yeast not be too shocked when you pitch, and it makes sure the yeast get through the maltose before they get lazy and get into the simple sugars.
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Old 02-07-2009, 03:34 AM   #17
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Well, the wheels are turning....I'm going to be brewing up a batch of Pale Ale this weekend in anticipation for ye olde Anniversary Barleywine! I plan on a nice healthy 1.056 beer fermented with Nottingham that should develop a nice yeast cake by the time I brew the BW. Should be right at 4 weeks, and I'll rack the pale ale to keg during the mash. Can't wait...this is going to be good! Thanks all for the recipe advice, don't hesitate to throw some more ideas at me!
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Old 02-08-2009, 01:11 AM   #18
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I've been FWHing one-third of my bittering regiment. My reasoning is that the traditional flavor and aroma additions are good as is, and FWHing gets you extra flavor/aroma from the typically less-flavorful and aromatic bittering addition.


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