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Old 02-15-2012, 10:23 PM   #51
Jan 2012
Missoula, Montana
Posts: 1,914
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So I went to get the goods for this Barleywine recipe at lunchtime today but my LHBS didn't have Flaked RYE.. so I had to settle for just RYE. Also for the .5 lbs each of Crystal they didn't have the 55L and the 90L listed below so i got .5 lbs each of C-60 and C-75. I was able to get the 2-row, Munich, and all the hops. I plan to use US-05 as i have a few packages on hand. As for the 1.50 lbs. Maple Syrup, I'm thinking of going with Honey instead but if i do get maple syrup is there anything special to check for, ie make sure there isn't any preservatives in it etc ? Thanks for your help and or thoughts on what i should consider before i start this recipe guys! Brew on my friends!

OPs Recipe:
% Amount Name Origin Potential SRM
52.6 10.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
21.1 4.00 lbs. Munich Malt Germany 1.03700 8
13.2 2.50 lbs. Flaked Rye America 1.03400 2
7.9 1.50 lbs. Maple Syrup Generic 1.03100 35
2.6 0.50 lbs. Crystal 55L Great Britian 1.03400 55
2.6 0.50 lbs. Crystal 90L America 1.03300 90

Amount Name Form Alpha IBU Boil Time
2.00 oz. Chinook Pellet 13.00 74.3 60 min.
1.33 oz. Northern Brewer Pellet 9.00 20.8 20 min.
1.00 oz. Northern Brewer Pellet 9.00 0.0 0 min.
1.00 oz. Northern Brewer Pellet 9.00 0.0 Dry Hop

White Labs WLP001 California Ale

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Old 02-23-2012, 07:20 PM   #52
Nierika's Avatar
Jan 2008
Philadelphia, PA
Posts: 78
Liked 2 Times on 2 Posts

I plan on brewing this up next week and was wondering if it would be possible to do a parti-gyle with my setup? I have a 10 gallon igloo mash tun that can hold 23lbs of grain at 1.25 qt/lb.

Anyone have advice on how to do this? I've never done a parti-gyle and am a little confused as to whether or not I need to up the grain bill/make a smaller batch of barley wine to get my 1st runnings where they need to be.
"Far better is it to dare mighty things, to win glorious triumphs, even though checked by failure...than to rank with those poor spirits who neither enjoy much nor suffer much, because they live in a gray twilight that knows not victory nor defeat." ~Theodore Roosevelt

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Old 03-19-2012, 02:37 AM   #53
Apr 2011
seattle, wa
Posts: 150
Liked 3 Times on 3 Posts

Just dry hopped this after three months (1:2). How long have people Been dry hopping? 1-2 weeks? Longer?

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Old 03-19-2012, 10:22 PM   #54
XXguy's Avatar
Dec 2008
Southeastern PA
Posts: 1,118
Liked 16 Times on 15 Posts

3 weeks on the last batch - but 1 or 2 should do it. I just tend to be lazy about moving stuff around.

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Old 04-05-2012, 05:49 AM   #55
Apr 2011
seattle, wa
Posts: 150
Liked 3 Times on 3 Posts

Just bottled this up tonight, meant to do it a bit sooner but I got sick and didn't feel up to it till now.

What do the NB hops do for the aroma? It tastes a bit more balanced now (but im guessing that's just from a few more weeks of aging), there was some aroma, but not much at all and with all the flavors in the beer its hard to pull out. This is only my second time using these hops and the first was in a California common so the flavors aren't really compatible.

Now we play the waiting game...

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Old 04-09-2012, 03:19 PM   #56
RCBIV's Avatar
Jan 2012
The Great North Woods, New Hampshire
Posts: 218
Liked 6 Times on 5 Posts

I plan to brew a 2.5g version this week. It's my first barleywine, so I'm pretty excited for it. I'll let you know how it goes.
PRIMARY: Subtle 1 (12, pale ale brewed with Warrior, Cascade, US-05), Subtle 2 (13, same beer but with Nottingham)

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Old 05-21-2012, 06:23 PM   #57
Dec 2010
Huntsville, AL
Posts: 2
Liked 1 Times on 1 Posts

I brewed this myself last month and I'm interested to hear what FG other people got. My OG was spot-on (about 1.11), and I pitched a 2 liter starter of WLP001. It finished at around 1.015 and seems a little dry. I mashed at 148 degrees per the recipe.

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Old 06-04-2012, 09:59 PM   #58
Jun 2011
Hayward, California
Posts: 1,515
Liked 58 Times on 53 Posts

Question in regards to the dry hop. How prevalent are the hops supposed to be from the dryhopping?

I plan on brewing this Wednesday, and let it ferment in a carboy till done, transfer to corny for long term storage till december, bottle, and enjoy next june. From my understanding anything gained from dryhopping will be lost in 6 months no?

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Old 06-05-2012, 09:26 AM   #59
Feb 2011
Somersworth, NH
Posts: 12

Dryhopphing will impart mostly aroma to any beer and you are correct, long term storage of beer will degrade the hop. The first to go are the most volatile (aroma), the last to go is the the least volatile (bittering). Personally, I would not spend the time or money dry hopping any beer that I intend to age. Also, if you're planning on kegging straight from the primary, you wont have a chance to dry hop, as that is accomplished in a secondary...

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Old 06-15-2012, 01:13 PM   #60
Apr 2012
New York City, New York
Posts: 5

When do you add the maple syrup in this recipe?

Brewing this bad boy this weekend, got an enormous starter chugging away right now!

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