I've got an Old Ale in primary. I'm thinking of reusing the yeast cake for a English Barley Wine. (I mean, where else can you go up from an Old Ale?) I was looking at the Brew House kits (The brew house
) and figured I could use one as an easy barley wine.
There are two options - Using the Cream Ale kit, without added water (15 L of concentrated wort). Keep in mind that these figures are for wort that would have 8L of water added, to make 6 US gallons
A west coast style Cream Ale with the perfect balance of malt sweetness and hop character. A great introduction into the world of richly complex beers, without the heaviness of darker beer.
Colour: copper (Deg.Lovibond) - 10-12
Bitterness: 22 IBU
Malts: Canadian 2 row pale malt and crystal malt
Hops: Northern Brewer( bitterness)Goldings( aroma)
Alternatively, I could use the Pale Ale kit, also without added water:
Although there are many different examples of this beer style, our take is modeled after 'West Coast' Pale Ale - with emphasis on crisp, clean flavours and plenty of robust Cascade hop character and aroma.
Colour: amber (Deg.Lovibond) - 14.0
Bitterness: 30 IBU
Malts: Crystal 70L and Honey Malt
Hops: Northern Brewer (bittering) Cascade (aroma)
I'd like to aim for 1.100 SG, with probably 80% attenuation, finishing at 1.020. I'd take the OG, and add some adjuncts as necessary. What would be recommended? Lyle's Golden Syrup?
Any other help?