Recently, I have decided that I want to do a barleywine and maybe have it ready in time to put it into a competition near the end of 2011. The grain bills are huge so it will be a substantial cost for a a beer recipe - even at my puny five gallon capacity. I want this recipe to be as perfect at possible.
After reading up on the malt used and the flavor profiling for barleywines, I used a simple Pale 2-row as my base at a lower lovibond so as to allow me to use some darker caramel malts to give a fruitier undertone without the beer being too dark. I'm also using Caramel 40L and a bit of Munich to add to the sweetness and bread/biscuit quality mentioned in the style (BJCP). Here's the recipe: http://hopville.com/recipe/447349/english-barleywine-recipes/barleywine
The "strange" thing in this recipe is I want to add a cup or so of bourbon - Makers Mark, preferably - in the boil (bourbon in the secondary takes over the beer). When reading through the BJCP style guidelines, I read of complexity and dark flavors. I think that the beer would benefit from the addition and it would assist in the port-like sweetness in the end, which leads me to my questions:
1. Is this recipe solid?
2. Is the bourbon too crazy of an idea?
2.2 If not, how much SHOULD I add and at what time in the boil?
2.3 Will the bourbon add enough sugars to increase the alcohol?
Keep in mind, I plan to mash at 150 degrees F for 65-70 minutes and boil for 75 minutes, so please let me know if there are too much hops for the style at the beginning of the boil among other things. Thanks!
Merry Christmas! Cheers!
After reading up on the malt used and the flavor profiling for barleywines, I used a simple Pale 2-row as my base at a lower lovibond so as to allow me to use some darker caramel malts to give a fruitier undertone without the beer being too dark. I'm also using Caramel 40L and a bit of Munich to add to the sweetness and bread/biscuit quality mentioned in the style (BJCP). Here's the recipe: http://hopville.com/recipe/447349/english-barleywine-recipes/barleywine
The "strange" thing in this recipe is I want to add a cup or so of bourbon - Makers Mark, preferably - in the boil (bourbon in the secondary takes over the beer). When reading through the BJCP style guidelines, I read of complexity and dark flavors. I think that the beer would benefit from the addition and it would assist in the port-like sweetness in the end, which leads me to my questions:
1. Is this recipe solid?
2. Is the bourbon too crazy of an idea?
2.2 If not, how much SHOULD I add and at what time in the boil?
2.3 Will the bourbon add enough sugars to increase the alcohol?
Keep in mind, I plan to mash at 150 degrees F for 65-70 minutes and boil for 75 minutes, so please let me know if there are too much hops for the style at the beginning of the boil among other things. Thanks!
Merry Christmas! Cheers!