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Old 07-01-2010, 05:20 PM   #1
Galapagos9
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Sep 2009
Bay Area, CA
Posts: 16


I am going to try my hand at an American Barleywine. I've just taken pieces from other recipies and commercial examples; here is the recipe that I put together:

OG 1.097
FG 1.024
IBU 99

Boil Volume 7.0 gal
Batch Size 6.0 gal

% Weight Weight (lbs) Grain Gravity Points Color
94.1 % 20.00 American Two-row Pale 92.5 6.0
1.2 % 0.25 American Crystal 120L 1.0 5.0
2.4 % 0.50 American Crystal 60L 2.1 5.0
2.4 % 0.50 American Chocolate 1.8 29.2

% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
30.0 % 1.50 Simcoe Pellet 13.0 19.5 60 0.188 45.8
40.0 % 2.00 Amarillo Pellet 7.5 15.0 60 0.188 35.3
10.0 % 0.50 Simcoe Pellet 13.0 6.5 20 0.114 9.3
10.0 % 0.50 Amarillo Pellet 7.5 3.8 20 0.114 5.3
10.0 % 0.50 Amarillo Whole/Plug 7.5 3.8 10 0.062 2.9

Yeast: 1056 cake from pale ale currently fermenting


Anyone have any suggestions on what I should change or does everything look good? Also, I may consider putting an oak cube in the secondary.

 
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Old 07-01-2010, 05:27 PM   #2
Oldsock
 
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Sep 2007
DC, Washington DC
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Looks tasty to me, but I would back down on the chocolate unless you are aiming for a Brown Barleywine.
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Old 07-02-2010, 05:08 PM   #3
Galapagos9
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Sep 2009
Bay Area, CA
Posts: 16

Thanks for the input. Should I drop the chocolate down to .25 lbs? And if I do that, should I raise the c120 up to .5lbs?

 
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Old 07-02-2010, 05:25 PM   #4
dcp27
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Jan 2010
Medford, MA
Posts: 4,125
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You could raise the C120 to 0.5lb if you wanted, and you may want to drop the chocolate even more than that. Dark malts aren't really typical of barleywines. I'd add a pretty big dry hop too if you plan on aging this.

 
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Old 07-03-2010, 04:01 PM   #5
Galapagos9
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Sep 2009
Bay Area, CA
Posts: 16

DCP27, you mentioned that dark malts are not typical in barleywines. What other character malts would you recomend instead of the chocolate?

 
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Old 07-03-2010, 04:24 PM   #6
dcp27
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Jan 2010
Medford, MA
Posts: 4,125
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From BJCP description ( http://www.bjcp.org/2008styles/style19.php#1c ):
Ingredients: Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast.

basically anything other than dark/roasted malts, usually varied crystals, honey, or toasted malts. technically its just not fitting of style, but part of the fun of homebrewing is doing what you want, so you certainly can use it if you want

 
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