coolitamigo
Member
My goal at some point is to create a 15-20% abv barley wine using the methods in the dogfish 120 ipa clone. The use of 11 lbs of dextrose per 5 gallon batch and only about 16 lbs of pilsner makes me wonder what that corn sugar will do to the taste. Will this be productive to making that overpowering sweet alcohol taste? Seems odd but I really appreciate that in the 120, and find some barley wines lacking the boozy burn.
Also curious on if I should just use an english or american standard 2 row instead of the pilsner, since I think that is more typical of the style? Another thing is instead of following the insane hop schedule of the 120 I was thinking of trying the warrior/willamette combo that stone uses in Old guardian (only about 75 percent sure it was willamette, but sounds good to me with warrior bittering). Let me know any suggestions you may have.
Also curious on if I should just use an english or american standard 2 row instead of the pilsner, since I think that is more typical of the style? Another thing is instead of following the insane hop schedule of the 120 I was thinking of trying the warrior/willamette combo that stone uses in Old guardian (only about 75 percent sure it was willamette, but sounds good to me with warrior bittering). Let me know any suggestions you may have.