Half-mashed barley wine - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Half-mashed barley wine

Reply
 
Thread Tools
Old 10-20-2005, 10:08 PM   #1
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts



Just got the ingredients for some Old Bog Water:

5 lbs pale malt
1 lb Crystal 80L
4 oz Rye malt
2 oz Peat smoked barley (used 1/2 lb in 2003 batch. Bad idea)

Single infusion mash @152F 2 gallons pH 5.2 60 minutes
Batch sparge at 165F two or three times to get 6 gallons

6 lbs Pale LME
2 lbs brown sugar

2 oz Columbus pellets &
1 oz Cascade 15 minutes after Hot Break
1 oz East Kent Golding after 45 minutes
Additional 30 minutes boil

WLP051 California V
(re-aireate ten minutes every hour for six hours)

Split for secondary
1 gallon test for Distiller's yeast @ 60F
Rest in keg with dry champaign yeast

Stash until late 2006




 
Reply With Quote
Old 10-21-2005, 12:09 AM   #2
Sir Sudster
 
Sir Sudster's Avatar
Recipes 
 
May 2005
Buda, Tx
Posts: 1,030
Liked 2 Times on 2 Posts


That champaign yeast is going to take you to some new heights.



 
Reply With Quote
Old 10-28-2005, 12:04 AM   #3
sdent
Recipes 
 
Oct 2005
Pullman WA
Posts: 15

Is there an easy converstion from extract to whole grain? And what would be the difference in using champagne yeast vs. a barley wine yeast? Taste?

 
Reply With Quote
Old 10-28-2005, 02:47 AM   #4
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


There are a number of calculators that will convert extract to grain and back. I'm using both mash and extract because my tun is too small to get the OG I want.

High gravity ale yeasts start dying when you hit 8-9% ABV. The champaign yeast is good to about 18% and adds nothing to the flavor, so I use it to finish the fermentation.

 
Reply With Quote
Old 10-28-2005, 04:00 AM   #5
Windaria
Recipes 
 
Oct 2005
Houston, TX
Posts: 166

What is the difference between barley wine and beer?

 
Reply With Quote
Old 10-28-2005, 04:24 AM   #6
Dude
Will work for beer
HBT_LIFETIMESUPPORTER.png
 
Dude's Avatar
Recipes 
 
Jan 2005
Knob Noster, Missouri
Posts: 8,770
Liked 87 Times on 70 Posts


What's the OG on that?
__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

 
Reply With Quote
Old 10-28-2005, 02:11 PM   #7
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


Barley wines are complex high ABV ales (OG's as high as 1120). I believe they are called wines just because of the high ABV. Long ago, most brewers did batch sparging and barley wine was brewed from the first run. The second run made the ordinary ales, the third and fourth runs produced small beers.

I haven't had a chance to do this yet, but the OG should be 1080-1090.

Friday 10 a.m. Finally, got this started. I decided to cut the Columbus to 2 oz and add 1 oz of Cascade. Also, I changed the yeast to California V.


 
Reply With Quote
Old 10-28-2005, 10:21 PM   #8
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


Got it in the can. OG 1091 @ 5 gallons. I was expecting 5.5 gallons, but the long boil cut it down. Lots of yellow jackets zooming around. Don't think there are any in the wort. The Yeast sprayed all over the place when I cracked the seal, hope I didn't lose too much.

Samples consumed:

During the mash: 2003 barley wine,
Wet hop IPA
During the boil: CoC Brown
Black & Blue (4 parts Palmer Porter, 1 part blackberry cider)
After brew: Roque Mocha Porter

 
Reply With Quote
Old 11-02-2005, 05:23 PM   #9
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


Weird ferment, very slow bubbler, but it's down to 1030 in less than 72 hours.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Aging my Barley wine with red wine soaked oak chips clept General Techniques 24 01-02-2011 09:56 PM
StarSan in Barley Wine (like a half gallon!) MSUConrad Equipment/Sanitation 9 10-28-2009 08:35 PM
Just mashed my first batch with my new Barley Crusher weirdboy All Grain & Partial Mash Brewing 1 07-18-2009 10:13 PM
transplanting from half barrel wine pots Brewhog Hops Growing 2 07-01-2008 01:16 PM
Drinking half brewed wine? Statigar Winemaking Forum 5 05-20-2008 04:50 PM


Forum Jump