I Hate My Barleywine - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > I Hate My Barleywine

Thread Tools
Old 11-25-2012, 11:33 PM   #1
Feb 2012
Highland Park, NJ
Posts: 212
Liked 7 Times on 7 Posts

I brewed the recipe below on 6/6 of this year. Primary for 61 days, 67 in secondary with whiskey soaked oak spirals and vanilla beans...Even threw in some home grown centennial..Bottled on 10/12.

Tried one today, and it's not good, not really drinkable. There is a lot going on here, I know. I used waay too much molasses.

Is there any chance this becomes drinkable after some serious aging? I did I over do it?

Title: CutThroat Barleywine
Author: KR

Brew Method: Extract
Style Name: American Barleywine
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.25 gallons
Efficiency: 70% (steeping grains only)

Original Gravity: 1.126
Final Gravity: 1.031
ABV (standard): 12.36%
IBU (tinseth): 167.72
SRM (morey): 38.91

7 lb - Dry Malt Extract - Light (45.2%)
6 lb - Dry Malt Extract - Dark - (late addition) (38.7%)
1 lb - Molasses - (late addition) (6.5%)

1 lb - Caramel / Crystal 120L (6.5%)
0.25 lb - Carafa I (1.6%)
0.25 lb - Chocolate (1.6%)

2 oz - Magnum (AA 15) for 60 min, Type: Pellet, Use: Boil
1 oz - Chinook (AA 13) for 20 min, Type: Pellet, Use: Boil
1 oz - Columbus (AA 15) for 10 min, Type: Pellet, Use: Boil
2 oz - Fuggles (AA 4.5) for 5 min, Type: Pellet, Use: Boil
1 oz - Columbus (AA 15) for 0 min, Type: Pellet, Use: Aroma
1 oz - Chinook (AA 13) for 0 min, Type: Pellet, Use: Aroma
0.25 oz - Centennial (AA 10) for 12 days, Type: Leaf/Whole, Use: Dry Hop

1 each - Whirfloc, Time: 10 min, Type: Fining, Use: Boil

White Labs - Dry English Ale Yeast WLP007
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temperature: 65 F - 70 F

Big Starter: 67 oz water + 7oz DME

2 vials WLP007

Brew Day:

-Steep grains @ 155 for 30 mins

-7 lbs LDME + 2oz Magnum @ 60

-1oz Chinook @ 20

-6 lbs DDME + 1 lb Molasses @ 15

-1oz Columbus + 1 tab Whirfloc @ 10

-2oz Fuggles @ 5

-1oz Chinook + 1oz Columbus @ 0

Reply With Quote
Old 11-26-2012, 12:23 AM   #2
HBT Berry Puncher
Billy-Klubb's Avatar
Nov 2012
Windom, MN
Posts: 11,608
Liked 5898 Times on 3469 Posts

describe the taste(s) that you don't like.
There is a difference between pride and arrogance. Which do you hold in your heart?
Originally Posted by Helen Williams View Post
"If ceramic squirrels are banned, only druks will have ceramic squirrels!"
Originally Posted by Randar View Post
I've plenty of legit material... No need to go making up quotes for your sig.

Reply With Quote
Old 11-26-2012, 12:31 AM   #3
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,204
Liked 7712 Times on 5418 Posts

Well, fermented molasses tastes pretty bad to me. But some people use a little bit and like it. I don't like brown sugar fermented either- it has a molasses flavor but without the sweetness and it's really unpleasant to me. You did use a lot. I think a couple of ounces is pushing it so a whole pound will take a while to fade.

Put it away for at least 6 months, and maybe it will fade and meld into something drinkable.
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Reply With Quote
Old 11-26-2012, 12:40 AM   #4
Senior Member
ajf's Avatar
Oct 2005
Long Island
Posts: 4,646
Liked 105 Times on 99 Posts

I made a few barley wines when I was starting out. They tasted pretty rough 12 months after brewing (when I tasted the first samples), but were pretty good after 2 - 3 years.

There are only 10 types of people in this world. Those that understand binary, and those that don't.

Reply With Quote
Old 11-26-2012, 12:56 AM   #5
Dec 2009
Posts: 1,885
Liked 158 Times on 134 Posts

The only time I used molasses was 4 ounces in a 2.5 gallon batch. It tasted like the bark of the molasses tree when it was done. Never again.
"Anything worth doing, is worth doing slowly." ~~ Mae West

Reply With Quote
Old 11-26-2012, 01:15 AM   #6
Feb 2012
Highland Park, NJ
Posts: 212
Liked 7 Times on 7 Posts

Originally Posted by Billy-Klubb View Post
describe the taste(s) that you don't like.
Syrupy sweet, strong alcohol (10% ABV), this bottle had zero carbonation.

Gave me a headache...lol

Reply With Quote
Old 11-26-2012, 01:19 AM   #7
Dec 2010
Posts: 11,995
Liked 491 Times on 427 Posts

Originally Posted by MrEggSandwich View Post
Syrupy sweet, strong alcohol (10% ABV), this bottle had zero carbonation.

Gave me a headache...lol
Lets see...

Syrupy sweet: FG of 1.031 -- check
Strong alcohol: well, yeah at 12.7% (use this site to get your actual numbers).
No carbonation: At just over 6 weeks in bottles, I'm not at all surprised. I also wouldn't be surprised if it took 6 months (or more) to bottle carbonate (if kept at 70F). Did you at least chill the bottle for 5-7 days (or more) before opening/pouring it??

I say set it aside for a year and then see what it's like. Chill a bottle for a month before you pour any at that point.
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

Reply With Quote
Old 11-26-2012, 01:29 AM   #8
Registered User
Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,848
Liked 417 Times on 367 Posts

Wow, some 8-9% barelywines I made still took at least 4-6 mo after bottle before I even began to like those. I would say thats some heavy molassis that may take a fair amount of time to mild out some,if it does. Molassis is some strong stuff. A little goes far. I would have used a higher attenuating yeast or some the better known high abv tolerant yeast for that big of a beer. Personally I havent had luck using Malt extract for stong beers or barleywines either but maybe I did something else wrong also,like not pitch enough yeast,I used dried yeast though,didnt finish that high but I still thought mine was too high.

Reply With Quote
Old 11-26-2012, 02:15 AM   #9
Nov 2012
Kentwood, Michigan
Posts: 33
Liked 1 Times on 1 Posts

Big beers tend to take a long time to age. I brewed a Tripple one time with honey in it. It came out at about 11%. It took that beer about a year after bottling before it was good. But man was it good after a year!

Reply With Quote
Old 11-26-2012, 04:09 AM   #10
Jun 2011
Bedford, New Hampshire
Posts: 227
Liked 26 Times on 20 Posts

Give it a year. My first big barley too 3 months to carb up and didn't taste good at all for 6 months. I'm at a year now and it's very different, nice strong flavor. I'm excited to see what it is another year from now.. if I have any left. I try and trick myself a bit and store it in the bottom box of my cases, hard to dig out.

Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
don't you hate it when... barrog General Beer Discussion 36 07-19-2011 09:44 PM
I hate to ask this..... JoshuaWhite5522 Mead Forum 12 09-19-2010 08:22 AM
I hate to ask this?????? Ericbene Beginners Beer Brewing Forum 7 05-25-2010 03:30 AM
I hate HBT!!!!!! mullimat Bottling/Kegging 20 03-08-2008 03:56 AM

Forum Jump