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Old 02-10-2013, 03:27 AM   #1
TwinsBrewers81
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Feb 2013
South MPLS, Minny
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Hey All, first timer here.

I've done a couple AG batches and did my first Barleywine last Sunday. It was pretty standard 5 gallon recipe:

18.5# Pale Ale Malt
1.5# C-60
4 oz Carapils
4 oz Wheat Malt

I mashed a little lower then I wanted, 150F for 75 min, batch sparge, 75 min boil. I wound up with 5.25g of 1.091 Wort which I pitched onto a WY1056 cake from a previous pale ale batch. Fermented for 6 days, around 66-68F. I checked it today and its at 1.012, so a lllllittle dry!

I am going to dry hop it for 10 days and then transfer to a secondary for 2-3 months and then bottle and age until Fall/Winter 2013.

My questions - I would like to add some lactose at bottling, or to the secondary to sweeten it a bit and add some body. From what I understand 1# of Lactose in a 5 gallon batch will add about 6 points of gravity, is this correct? Can someone explain to me how to calculate lactose affect on gravity?

Also, this beer is about 10.3% ABV. After 3 months in the secondary, will I need to add some fresh yeast at bottling?

Thanks in advance for your help. I've really enjoyed I'll I've read in the last few months.

Chris

 
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Old 02-10-2013, 04:56 AM   #2
coosabrew
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Dec 2012
escondido, california
Posts: 54


Well, I would skip the dry hop, the age will disperse the aroma. If you really need to dry hop, wait untill prior to bottle. My last barleywine finished at 1.014 with 12% ABV, myself and lots of others thought it was great. The extended boil gives body and character. Have you tried it? Does it taste bland? Personally, I have never used lactose, so I cannot help there. Maybe some age on oak or cherrywood instead?

 
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Old 02-10-2013, 03:03 PM   #3
TwinsBrewers81
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Feb 2013
South MPLS, Minny
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Coosabrew -

I did try the hydrometer sample, but after 6 days and ~80 points it pretty much only tasted like hot alcohol. It didn't have much hop or malt character. Did you find this with the BW you did? I'm sure it will be good with age, just trying to find out what to expect.

Also, what aging schedule did you use? Did you have any problems bottle carbing, or do you keg?

 
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Old 02-10-2013, 04:44 PM   #4
shelly_belly
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Lactose will yield 43 gravity points per pound per gallon. 1 lb in a 5.25 gallon batch would be expressed as 43 gravity points x 1 lb ÷ 5.25 gallons = 8.2 or an increase of .008.

 
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Old 02-12-2013, 03:06 AM   #5
coosabrew
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Dec 2012
escondido, california
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Yes, I do remember the heat of alcohol and not much else. Primary for 1 month, secondary one month, aged on cherrywood chips for 3 months, then bottled with 2/3 cup dextrose sugar, and carbed up nice. 1 year from boil to mouth. Made 10 gallons and handed out as Christmas presents. Did not add yeast for bottle.

 
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Old 02-12-2013, 03:56 AM   #6
TwinsBrewers81
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Feb 2013
South MPLS, Minny
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Very cool, thanks for the responses! I'm intrigued by adding wood, thinking about oak. Like a dry, malty chardonnay Did you add wood to the secondary, or rack to a tertiary?

 
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Old 02-13-2013, 02:09 AM   #7
coosabrew
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Dec 2012
escondido, california
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Racked to a corny keg and kept it under the house. Boil the wood for a bit if you go that route, to sanitize. Wood is cool, helps to smooth things out. Could also add an alcohol, like brandy or whisky or even wine to the wood.

 
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Old 02-13-2013, 06:25 AM   #8
TwinsBrewers81
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Feb 2013
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I'm thinking bourbon and oak...how much cherry did you use and after 3 months was it a real pronounced flavor?

 
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Old 02-14-2013, 03:05 AM   #9
coosabrew
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Dec 2012
escondido, california
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I like the cherry. Does not taste like cherry, just gives it a smooth flavor. Did about 3 handfulls per 5 gallon keg. Got it from a BBQ store. They were little chunks. Bourban and oak would be awesome. Working on a imperial oatmeal stout recipe that will sit on oak and bourban.

 
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Old 02-15-2013, 03:27 AM   #10
TwinsBrewers81
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Feb 2013
South MPLS, Minny
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I'm gonna rack to secondary next week, and add two ounces of oak (don't know what the LHBS has yet), soaked in bourbon (not sure what type yet, i only have irish whisky at home) for about 3-4 days. Plan is to tasted it every 2 weeks until I get the oak flavor I like, then let it go 2 more weeks and bottle. Age until September/October.

I'm going to bottle one sample when I get the oak flavor and see what happens in 2 weeks at room temp. If there is not any carb in the sample I will added a tsp or 2 of dry yeast when I bottle the main batch 2 weeks later. This is a fun addiction, er hobby...

 
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