Cheesefood
Well-Known Member
I haven't found any on the Recipe board. Can someone post up a good AG Barleywine recipe? I'd like to get mine started soon so it's ready for winter.
zoebisch01 said:Hey that's not a bad idea cheese. I need to start thinking about one and an Imperial Stout as well....
btw, are there any good places in downtown Chicago? I'll be taking a few day courses and will be staying on W Adams. The Map Room, Hopleaf, etc look nice...but I think they might be too far. thx
Cobra's Recipe said:Big Ole Barleywine
By Cobra
A blue ribbon winning Barleywine.
OG:1.113
FG:1.030
6.5 gallons
~17 SRM
10.7%ABV
60% efficiency
Grains:
10 lb. American 2-row
1 lb. Carafoam
1 lb. Wheat malt
1 lb. Vienna
1 lb. Crystal 60L
1 lb. Gambrinus Honey Malt
8 oz. Special B
7 lb. Light malt extract
3 lb. Cane sugar
Hops:
3.0 oz. Warrior (15.6% AA, 90 min.)
3.0 oz. Columbus (14.2% AA, 60 min.)
1 oz. Simcoe (10.4% AA, 30 min.)
1 oz. Centennial (10.5% AA, 10 min.)
1 oz. Simcoe (10.4% AA, 10 min.)
1 oz. Centennial (aroma)
1 oz. Centennial (Dry hop)
Add 1t. Gypsum to mash water.
Mash at 152°F for 90 mins.
Mash in water temp-175°F.
5 gals needed for mash ratio of 1.25 qts./ lb. of grain. Mash volume 6.1 gals.
90 minute boil.
White Labs WLP 007 yeast used in a 1 gallon starter.
Carbonation 2.3 volumes Keg: 10.1 psi @ 40°F
Corn Sugar: 4.33 oz. for 5.5 gallons @ 70°F
Cheesefood said:I'm thinking some Candi sugar to give it that nice wine-like Belgian quality.
Do you think that a yeast alternative to Cali might ferment it down more?
Interesting. Well, I think that the sub to Candi sugar is the only I'll make if I decide to go with this recipe. I'll let you know if I go with it or not. Thanks!Brewpastor said:It smacked it right down with my batch, although I would have to hunt to give the actual numbers. But there are yeasts that have better reputations for attenuation. Candi sugar might be nice in cutting the thickness of this brew, which is why the monks use it in the first place.
skeeordye11 said:There is a Bigfoot recipe in the "North American Clone Brews" book. I can post it if anyone wants it and doesn't have access to that particular book.
Brewpastor said:It is 15 months old now, but I was drinking it at 3 months. Pitch a **** load of yeast and aerate like crazy.. Mine was "done" in 2 weeks.
I was kind of going for a monster steam beer with the hopping.
AleHole said:I would be interested in the recipe so go ahead and post it.
skeeordye11 said:Partial Mash:
bring 2.5 Gal to 164, steep @ 152 90min.
6# Pale Malt
1.25 20L Crystal
Sparge with 3 Gal 168, add:
7# Light LME
8oz. Amber DME
Boil 30 min, add:
10 AAUs Nugget
7AAUs Cascade
Boil 90 min, top to 5.25 Gal
Wyeast 1056
Primary 2 wks @ 68 rack to secondary and then add:
4 AAUs Cascade
6 AAUs Centennial
1/5oz Champagne Yeast
Condition cool 50-55 for 6-8 wks.
Prime with 3/4 C pale DME
Bottle and age @ 45-50 8 months
*Book also includes extract and all-grain methods*
AleHole said:I just came up with this, hows it look?
Hairy Sasquatch
Beer Profile Estimated Original Gravity: 1.097 SG (1.080-1.125 SG)
Estimated Final Gravity: 1.023 SG (1.020-1.035 SG)
Estimated Color: 8.6 SRM (10.0-22.0 SRM)
Bitterness: 86.6 IBU (50.0-100.0 IBU) Alpha Acid Units: 6.0 AAU
Estimated Alcohol by Volume: 9.8 % (8.0-13.0 %)
Actual Calories: 43 cal/pint
Cheesefood said:Another beast! 21 ounces of hops! and 22 pounds of fermentables.
Barley Wine
Recipe for 5 gallons
O.G. 1.100
T.G. 1.035
Fermentable, weight (lbs.)
Pale Ale Malt,10
Light Crystal, 0.5
Cara Munich, 1
Dextrin, 1
Aromatic, 2
Victory, 1
Briess Amber Syrup, 3.3
Briess Weizen Syrup, 3.3
Grains mashed at 152 to 155 deg F for 90 minutes.
Hops, ounces, boil time
Perle, 4, 135 minutes
Perle, 3, 45 minutes
Perle, 2, 30 minutes
Cascade, 3, 30 minutes
Perle, 2, 5 minutes
Cascade, 3, 5 minutes
Cascade, 2, steep 15 minutes
Perle, 1, steep 15 minutes
Cascade, 1, dry hop 2 weeks
Other Ingredients:
Gypsum 3 tsp - in boil
Citrid Acid 1 tsp - in boil
Salt 1/4 tsp - in boil
Epsom Salts 1/8 tsp - in boil
Yeast: Wyeast 1056 (American Ale Yeast)
http://www.allaboutbeer.com/homebrew/recipes/realfest.html#barley
AleHole said:Have you decided on a recipe yet or still hunting? I am still looking. Kinda want to stick with an AG recipe.
Cheesefood said:Hopleaf is in Evanston, I believe. You're going to be in the heart of the Loop. too bad Berghoff has closed, you'd be close to there.
Million bars in that area, but not a lot of brewpubs. You're going to need to cab it anywhere you go. What days will you be there? If you're bored, up past 9:00pm and feel like walking a few blocks, I can meet you tonight or Thursday.
chimchim5040 said:You definitely want to hit Goose Island!! Their Honker's Ale is really good.
http://www.gooseisland.com
Brewpastor said:I would let it sit and age as is. Let all the malt go sherry-like. I look forward to hearing how it turned out.
Cheesefood said:Just today racked my barleywine into the secondary. Must have been about a 4.5" krausen ring around the top of the bucket, and close to 1.5" of break/yeast at the bottom of the bucket.
OG of 1.085
FG of 1.010
10% ABV. Nice.
You can really taste the rye in it, barely a hint of honey, and good hop profile.
...
Enter your email address to join: