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Old 02-15-2012, 06:55 PM   #11
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The last time I did a barleywine, I had a big starter going 48 hours prior in a growler... though I was just using a single Wyeast smack pack, that I needed to scale up.
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Old 06-30-2012, 01:18 PM   #12
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still happy with the recipe? i've never done a barley wine before and am doing all the research now...anything you would do different or any tips/tricksyou could offer? looks like a good recipe, are you happy with the IBUs? thannks!
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Old 07-07-2012, 01:44 PM   #13
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70.2 20 lb Pale Malt(2-row)
10.5 3.00 lb Munich Malt
3.5 1.00 lb Crystal 90L
1.8 0.50 lb Crystal 60L
3.5 1.00 lb Victory Malt
1.8 0.50 lb Cara-Pils Dextrine Malt
1.8 0.50 lb Flaked Soft White Wheat
7.0 2.00 lb Dark Brown Sugar Generic

Even with a finishing gravity of 1.025 I would prefer a more dry version of this beer. This could be due to the use of too much crystal or dextrin. I would also cut out some flaked wheat. It really doesn't take much of the stuff to give your beer a bit more body. That being said it is a great beer that has been aging very well and is developing a velvet dark cherry character. Of course be sure to oxygenate your wort and use plenty of healthy active yeast, also it being summer - maintain a temperature around 70 or just below.
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Old 08-12-2012, 04:08 PM   #14
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Im gonna do this, but I think I will have to scale it back a little bit to fit in a 10Gal MLT. Or are there procedures to get around that to still get a 5.5gal batch?

nevermind, at 1qt/lb I can do it.
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Old 08-14-2012, 10:30 PM   #15
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Little trouble here, Beersmith gives me -0.11 qt for the mash-out. I'm using a cooler for my steep process. Is 1 qt/lb good or is it for boiler type steeping?
If i use light body single step batch sparge and enter your ratio,it tells me that 2 step,(1.88l,14.95l) of 168 f sparge water to be added. How am i suppose to get 170 f if i use lower temp sparge water?
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Old 09-05-2012, 08:47 PM   #16
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Brewing this this weekend going to add about 5lbs of home smoked 2 row and bump up the hopps a bit to see how long I can age it. Goal is to make till my newborn 21st birthday.
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Old 09-13-2012, 07:35 PM   #17
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At what point do you add that sugar? right into the boil I assume?

Thanks
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Old 09-18-2012, 02:43 PM   #18
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I added got corn sugar directly to the primary on day 2 once and wow that really kicked the ferment into a frenzy, got the 1.090 wort down to 1.010. Which is pretty dry on my palate but I like it. Its easy to drink.
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Old 10-02-2012, 02:01 AM   #19
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Ive had this in the primary for almost three weeks now I am going to add some bourbon thats been soaked in ashed oak chips for two weeks to it then bottle.
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