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Old 11-25-2012, 11:33 PM   #1
MrEggSandwich
 
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Feb 2012
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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?



HOME BREW RECIPE:
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)

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

FERMENTABLES:
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%)

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

HOPS:
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

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

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

NOTES:
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

 
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Old 11-26-2012, 12:23 AM   #2
Billy-Klubb
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describe the taste(s) that you don't like.
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Old 11-26-2012, 12:31 AM   #3
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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.
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Old 11-26-2012, 12:40 AM   #4
ajf
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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.

-a.
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Old 11-26-2012, 12:56 AM   #5
frazier
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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.
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Old 11-26-2012, 01:15 AM   #6
MrEggSandwich
 
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Quote:
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

 
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Old 11-26-2012, 01:19 AM   #7
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Quote:
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.
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Old 11-26-2012, 01:29 AM   #8
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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.

 
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Old 11-26-2012, 02:15 AM   #9
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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!

 
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Old 11-26-2012, 04:09 AM   #10
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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.

 
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