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Old 02-05-2013, 11:05 PM   #1
Bisco_Ben
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Jun 2010
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Hey guys, so I have been wanting to work on a Barleywine for a while now, but the aging requirements have kept me from doing so, UNTIL NOW! I am trying to put together a recipe similar to Sierra Nevada's Bigfoot Barleywine. Just looking for a well-hopped, malty yet not too sweet Barleywine in the American tradition. This is what I have come up with off the top of my head, being totally uneducated/inexperienced with brewing barleywines. Any insight on how to make a great American Barleywine would be very much appreciated!

American Barleywine
Batch Size: 6 gallons
Efficiency: 70%

Ingredients
19 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 84.4 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 8.9 %
1 lbs 4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 5.6 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 1.1 %
1.50 oz Magnum [14.00 %] - Boil 60.0 min Hop 5 43.2 IBUs
1.50 oz Chinook [13.00 %] - Boil 30.0 min Hop 6 30.8 IBUs
1.50 oz Chinook [13.00 %] - Aroma Steep 30.0 min Hop 7 0.0 IBUs
1.00 oz Cascade [5.50 %] - Aroma Steep 30.0 min Hop 8 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 9 -
2.00 oz Cascade [5.50 %] - Dry Hop 0.0 Days Hop 10 0.0 IBUs
1.00 oz Chinook [13.00 %] - Dry Hop 0.0 Days Hop 11 0.0 IBUs

Mash @ 152 for 60 minutes.

Beer Profile
Est Original Gravity: 1.095
Est Final Gravity: 1.020
Estimated Alcohol by Vol: 9.9 %
Bitterness: 74.0 IBUs
Est Color: 13.3 SRM

 
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Old 02-06-2013, 04:39 AM   #2
BishopGary
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Mar 2012
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Overall I think the recipe looks good. I would be in favor if reducing the amount if crystal malt a bit, and perhaps increasing boil time to add complexity and color. Also how long do you plan to age this? You may want to increase overall IBUs and consider whether or not dry hoping and late aroma hop additions will be worth it as those attributes fade with aging. What yeast are you planning on?

 
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Old 02-06-2013, 04:58 AM   #3
Bisco_Ben
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Thanks for your input BishopGary, so I guess I will consider making it just 1 lb of crystal 60L plus the 4 oz of 120L, or do you think that i should even maybe reduce the crystal malts to just 1 lb all together? Also, was planning on a 90 minute boil, should I go for a full 2 hour boil, or is that not completely necessary? I may need to step down the batch size if 2 hour boil is needed since my kettle capacity is 8 gallons. Additionally, I am unsure as to how long I would need to age a beer like this, but i was figuring a 4-6 month minimum until I crack my first bottle. How long would you suggest aging a beer like this and also what sort of fermentation schedule would you suggest? I do not secondary at the moment, will I need to for a beer like this?

 
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Old 02-06-2013, 05:37 AM   #4
inhousebrew
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Depending on how long you plan on aging it I may or may not eliminate any aroma steep additions. Especially if planning a dryhope before keggin/bottling. If it's going to age for a year (which it could) it would just be a waste.

I personally would age four to six months and then dryhop right before bottling. For any extended aging I still use a secondary vessel.
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Old 02-06-2013, 05:54 AM   #5
Bisco_Ben
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How does moving the aroma hops addition to maybe 10 minutes sound? it could boost ibus and still leave some flavor. Good call on the dryhop right before bottling. ALSO if I wanted to keep this at a 6 gallon batch, assuming it would be about 5.5 gallons going into secondary what sort of vessel would I need to use for that? Will I need to scale the recipe to 5 gallons so that it will fit in a 5 gal carboy? All I have is 6.5 gal carboys at the moment.

 
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Old 02-06-2013, 06:07 AM   #6
daksin
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Do you typically get greater than 70% efficiency? Your efficiency will likely be much less with the larger grainbill.
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Old 02-06-2013, 11:55 PM   #7
Bisco_Ben
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@daksin, I usually get about 75-80% on batches with more standard gravities, and recently got 70% on a batch that was at 1.083 OG. Do you think I should maybe scale it down to 65%?

 
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Old 02-07-2013, 02:50 AM   #8
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Quote:
Originally Posted by Bisco_Ben View Post
@daksin, I usually get about 75-80% on batches with more standard gravities, and recently got 70% on a batch that was at 1.083 OG. Do you think I should maybe scale it down to 65%?
I definitely would. I did a barleywine that really stretched the extreme limits of my system and got 55% when I normally get 80 on moderate-high gravity beers.
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Old 02-07-2013, 02:51 AM   #9
tennesseean_87
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Even with a longer boil, you could top off some after the boil to get you back up to 6 gal. I do this with almost every beer to hit my volume exactly.
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Old 02-07-2013, 03:57 AM   #10
inhousebrew
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Scale down to 60-65% and then you'll more then likely hit your numbers or maybe overshoot.
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