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Old 12-03-2009, 11:03 AM   #1
mrbowenz
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Default Critique this Old English Barleywine recipe

Notes
Age in Oak Barrel including additional 10oz of hops ( EKG and Fuggles) for 26 weeks



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Old 12-03-2009, 04:13 PM   #2
wonderbread23
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Seems way too heavy for my tastes. Between the crystal and mashing @ 153* there will be a ton of dextrins. I like to mash my big beers below 150* in order to get as fermentable a wort as possible. With that much alcohol, it'll be tough to get great attenuation.

*Edit* Also, with that much dark malts, your beer will basically be black. The black patent really has no place in a barley wine.



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Old 12-03-2009, 05:57 PM   #3
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It does seem a little dark, a fair bit sweet and on the outer limits of bitterness to style, but that is ifyou are going to style.

What yeast are you looking at? Is it straight sacc?
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Old 12-03-2009, 10:25 PM   #4
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grain in a 10 gallon batch ....yikes

Reason: add info
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Old 12-03-2009, 10:35 PM   #5
Matt Up North
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You know, I am only commenting on the FG and the IBU, but a friend of mine makes his barleywine at 1.100 with a FG of 1.035 and a bitterness of about 60-70IBU and that beer really takes well to both oak and time. It is a great beer. I was amazed completely when he said that he will mash at 153-155*f. I asked if he would try to get it down to about 149 and he said "nope, I like my barleywine to have a higher FG so that it tastes interesting and malty as time goes on". I really like that beer, so do what you do when you do it. He used a British yeast that isn't known for its high attenuation either.
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Old 12-03-2009, 10:58 PM   #6
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Quote:
but this recipe other wise is from 1851
They just don't know you well enough to have recognized the old historic recipes.
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Old 12-04-2009, 12:00 AM   #7
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Quote:
Originally Posted by mrbowenz View Post
no one mentioned the 27 ozs of hops ? for 10 gallons ..
I should get partial credit.

Quote:
Originally Posted by Ryan_PA
and on the outer limits of bitterness
I think for those of us that know your history, knew this was a semi-loaded question. I was curious what your angle was, and now I am glad I know. I am in the planning stages of an English barlywine myself once I get through a few more moderate octane brews on some 1275.
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Old 12-04-2009, 01:03 AM   #8
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Well I am in good company here (my PA brew friends
Ryan gets credit for hops and Fly18 get's credit for the fact I am wierd ...



Reason: enough already
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