I happened upon a good deal of mild malt recently, and inspired by the following link I decided to try an English Barleywine with Mild Malt as the base. I plan on bulk (keg) aging it one year after primary, and opening it on my daughter's first birthday.
I don't care that my IBUs are above style, but I'll probably end up changing the hop schedule anyway.
I figure on mashing a bit low.
Planning on adding the brown sugar to the primary in liquid, boiled form.
Think I should add some wheat for head?
I'm thinking an English yeast, and then maybe add some high gravity yeast after 3 days.
This is what I'm thinking:
Mild Malt Barleywine
A ProMash Recipe Report
BJCP Style and Style Guidelines
19-B Strong Ale, English Barleywine
Min OG: 1.080 Max OG: 1.144
Min IBU: 35 Max IBU: 70
Min Clr: 8 Max Clr: 22 Color in SRM, Lovibond
Batch Size (Gal): 5.50
Wort Size (Gal): 5.50
Total Grain (Lbs): 24.07
Anticipated OG: 1.113 Plato: 26.52
Anticipated SRM: 19.7
Anticipated IBU: 90.2
Brewhouse Efficiency: 68 %
Wort Boil Time: 90 Minutes
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.087 SG 20.98 Plato
% Amount Name Origin Potential SRM
83.4 20.07 lbs. Mild Malt Great Britain 1.037 4
4.2 1.00 lbs. Brown Sugar Generic 1.046 4
4.2 1.00 lbs. Caramel/Crystal Malt 40L America 1.034 40
2.1 0.50 lbs. Special B Malt Belgian 1.030 120
6.2 1.50 lbs. Biscuit Malt Great Britain 1.035 35
Potential represented as SG per pound per gallon.
Amount Name Form Alpha IBU Boil Time
1.00 oz. Fuggle Whole 5.00 15.3 First WH
3.00 oz. Goldings - E.K. Whole 4.75 48.6 90 min
1.00 oz. Goldings - E.K. Whole 4.75 14.7 60 min
1.00 oz. Goldings - E.K. Whole 4.75 7.5 30 min
0.25 oz. Goldings - E.K. Whole 4.75 4.0 90 min
Water Profile: Burton on Trent
Mash Type: Single Step
Grain Lbs: 23.07
Water Qts: 22.87 Before Additional Infusions
Water Gal: 5.72 Before Additional Infusions
Qts Water Per Lbs Grain: 0.99 Before Additional Infusions
Rest Temp Time
Saccharification Rest: 148 60 Min
Mash-out Rest: 169 0 Min
Sparge: 169 0 Min