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Old 11-28-2009, 12:59 AM   #31
XXguy
 
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Dec 2008
Southeastern PA
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I just brewed this up in anticipation of the 2010 Holiday season.

First time ever brewing a beer this big - but seems everything went well. I hit 1.100 OG & oxygenated the bejeezus out of it. Added some old yeast to the boil as nutrient. Did a 90 minute boil & threw in the first hops at 60 mins.

Cross fingers & collect some sparkling cider bottles.....

 
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Old 12-30-2009, 01:50 PM   #32
BigWhitey_FrostBox
 
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Mar 2008
Texas Hill Country
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I brewed this last February, before the birth of my daughter, with the idea that I would enjoy some on her first birthday. I had my first taste of it last night when I opened the keg to dry hop it. It is simply sublime! I used the same grain bill and adjusted the hops to what I had on hand, Magnum for bittering and Amarillo the rest of the way. Thanks BP for the wonderful recipe This is a very tasty American barleywine!

 
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Old 12-30-2009, 08:28 PM   #33
twelfthman01
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Oct 2008
Buda
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orange, change your name to orangedoo. That is more accurate, lol.
Looking forward to tasting it too!

Looks like my brew queue just got longer.

 
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Old 02-17-2010, 01:51 AM   #34
cbird01
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Oct 2006
Posts: 166

I was wondering for people who brewed this...how much sparge water and how many batches did you do for each? I do not want to do a 8 hr boil as one poster did. BS is giving me about 5 gal mash and about 4 gal for sparge.

 
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Old 02-18-2010, 11:35 PM   #35
cbird01
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Oct 2006
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I was wondering why the IBU's for your Chinook on the first page of thread read only contributing 74 ibu's.

I ran it with 2 oz of 13 pellet Chinook and got 106 IBU's total That is a 32 IBU difference - pretty big for the same hop.

This is putting my BU:GU around 1.34. Wondering if I should cut it down to keep the good balance that this recipe seems to have but I would like to find the source of the discrepancy.

I like balance


 
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Old 04-02-2010, 09:35 PM   #36
humann_brewing
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Oct 2008
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I am wanting to brew this next weekend and make a small beer out of the second runnings. Can't wait

 
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Old 04-12-2010, 10:28 PM   #37
humann_brewing
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is the flaked rye going to lead to a stuck sparge or would that only be with malted rye?

 
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Old 04-24-2010, 06:00 PM   #38
humann_brewing
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Quote:
Originally Posted by humann_brewing View Post
is the flaked rye going to lead to a stuck sparge or would that only be with malted rye?
The answer is no, I am half way through my mash and running full boar on the RIMs

 
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Old 04-26-2010, 02:46 PM   #39
humann_brewing
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This is off and going now

lowered the rye by .5 and raised the 2 row by .5 and had to adjust the hops a little but hit 1.106 on the nose

 
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Old 05-02-2010, 05:27 PM   #40
ImperialLover
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I'm going to brew this up this week. I've got to put my yeast starter on tonight and I think I'll brew Thursday. The one thing that I'm going to change in the recipe is I'm going to use Breiss Extra Special instead of 90L. I'm hoping it will give it even more of a kick. It might backfire on me considering the 4 lbs of Munich!!! I'll post the details starting thursday and I'll keep it updated. Happy brewing all!
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