Barleywine SMaSH AG
I've done a lot on MO recipies in the past and I feel like I have a good handle on that flavor (that I love). I thought I'd see what Munich does in a large beer. I also want to see about Phoenix hops as my HB place has them.
I have a cake of wlp007 so I'm going for an out of style, perhaps, English Barleywine over a Belgian strong.
28 lbs Weyermann Munich I (Light)
.5 lbs sucrose
Mash 11.5 gal water @ 148 for 90 Min
Drain 8.5 first runnings
Boil 120 min
1 oz Phoenix @ 90 min
1 oz Phoenix @ 60 min
1 oz Phoenix @ 30 min
2 oz Phoemix @ 5 min
Est SRM 18-20 (Long boil)
Est IBU 70-80
Est OG 1.110
Est FG 1.022
wlp007 @ 68 until done or 3 weeks, ramp to 72 for a week
bulk age in secondary for 3-6 months
Bottle condition for 6 months.
Anyone use Phoenix before? I thought the malty sweet Munich with spicy Phoenix might turn out nice in a barleywine. I thought I'd try to dry out the Munich effect with a low mash temp and a little sugar.