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Old 07-02-2006, 08:01 PM   #1
ericj551
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Jul 2006
Posts: 4



How does this look for a barleywine? I'm planning to mini-mash and hoping it will be ready by around the end of the year. I will pitch on a yeast cake of 1056.

Grain bill:
2 Maris Otter
1 # Crystal 60
.5 # Carahell
8 # Light DME
1 # Brown sugar
Shooting for around 1.100 OG

Hops:
90 min: 1 oz Chinook, 1 oz Columbus
15 min: 1 oz Centeninial
Flameout: 1 oz Amarillo
Dry hop: 1 ounce Amarillo, 1 ounce Columbus

Qbrew tells me this is will give me 110 IBU's but I will only be boiling about 4 gallons, so I figure I will fall a bit short of that, I'm hoping for closer to 80 or 90. Any comments or suggestions will be greatly appreciated.



 
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Old 07-02-2006, 09:25 PM   #2
david_42
 
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Oct 2005
Willamina & Oak Grove, Oregon, USA
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Six months should be enough for this bill. Plan on a major blowout. Rack to a secondary in two weeks and add a high gravity yeast, I like champagne, but white wine yeasts and distiller's yeasts also work.
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Old 07-03-2006, 12:46 AM   #3
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May 2005
Vancouver, WA
Posts: 210

Quote:
Originally Posted by ericj551
How does this look for a barleywine? I'm planning to mini-mash and hoping it will be ready by around the end of the year. I will pitch on a yeast cake of 1056.

Grain bill:
2 Maris Otter
1 # Crystal 60
.5 # Carahell
8 # Light DME
1 # Brown sugar
Shooting for around 1.100 OG

Hops:
90 min: 1 oz Chinook, 1 oz Columbus
15 min: 1 oz Centeninial
Flameout: 1 oz Amarillo
Dry hop: 1 ounce Amarillo, 1 ounce Columbus

Qbrew tells me this is will give me 110 IBU's but I will only be boiling about 4 gallons, so I figure I will fall a bit short of that, I'm hoping for closer to 80 or 90. Any comments or suggestions will be greatly appreciated.

The first couple of batches of barleywine that I made used brown suger. The third batch I left out the brown sugar and liked it WAY better. Other than that it looks good to me.
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