danmdevries
Well-Known Member
It's already brewed so a bit too late but since there's going to be a long long time between today and when it's ready for consumption I wanted to check your input on my recipe and maybe brew a "corrected" batch if need be.
We just had our first kid at the end of August so I thought I'd brew some big beers for a party on his first birthday. I brewed this one as a "leftover" brew. I brewed two stout porters, both have been a staple in my brew schedule but I kicked em up a bit for a 10month aging. I made my bourbon-soaked oak aged porter and oaked vanilla porter but bumped the OG from 1.080 to 1.100 on both. I had a handful of specialty grains leftover so I figured I'd use the lighter grains to make a barleywine.
Style: English Barleywine ...kinda. Maybe a strong Belgian style barleywine? I don't tend to stick true to style guidelines.
OG (actual) 1.128
15# Maris Otter
~0.75# Caramel 80
~0.5# Special B
~0.5# Belgian Aromatic
~0.5# Flaked Barley
~0.5# Caramel 120
2# candy sugar adding to primary after initial fermentation settles
"Handful" (maybe 1oz, maybe less-no scale) Galena from my only 1st year flowering hop vine @ 75min
"Half handful" Galena @ 60min
1oz Chinook @ 45min
1oz Willamette @ 15min
Yeast: Wyeast Neobrittanica
Started the yeast in a 2L 1.040 starter, Added 1L 1.080 wort twice to make a 4L starter.
I've never "stepped up" a yeast starter and didn't really research it, or any part of this recipe so I don't know if I did that right. Kinda wanted to see if it would work out without outside input. Which is part of the reason I wanted to check after the fact to see what you think of this.
75 min boil
I'm planning two weeks in primary-1week for initial fermentation, 1week for candi sugar fermentation and then rack to secondary on 6oz oak cubes until around newyears and from there carbonate in keg and bottle age until August.
My rationale for the grain bill other than "that's what I had on hand" was to utilize "body adders" to combat the potential for drying out a barleywine using the belgian sugar. I suppose I could've skipped the sugar but it's been in the freezer for a while; had a belgian that I either pitched dead yeast or got massively infected somehow. Never fermented, just got a fuzzy oil slick on top, my only infected batch after 40+ batches.
So, think it'll work? It will work, but do you think it'll be worth drinking? If anything's way off or if you've got some suggestions, I may brew a second batch as a backup. I've got room for 40 gallons in fermenters (3 primaries and 5 secondaries) so with 3 tied up so far, I can still do one more big beer without hindering routine brewing.
We just had our first kid at the end of August so I thought I'd brew some big beers for a party on his first birthday. I brewed this one as a "leftover" brew. I brewed two stout porters, both have been a staple in my brew schedule but I kicked em up a bit for a 10month aging. I made my bourbon-soaked oak aged porter and oaked vanilla porter but bumped the OG from 1.080 to 1.100 on both. I had a handful of specialty grains leftover so I figured I'd use the lighter grains to make a barleywine.
Style: English Barleywine ...kinda. Maybe a strong Belgian style barleywine? I don't tend to stick true to style guidelines.
OG (actual) 1.128
15# Maris Otter
~0.75# Caramel 80
~0.5# Special B
~0.5# Belgian Aromatic
~0.5# Flaked Barley
~0.5# Caramel 120
2# candy sugar adding to primary after initial fermentation settles
"Handful" (maybe 1oz, maybe less-no scale) Galena from my only 1st year flowering hop vine @ 75min
"Half handful" Galena @ 60min
1oz Chinook @ 45min
1oz Willamette @ 15min
Yeast: Wyeast Neobrittanica
Started the yeast in a 2L 1.040 starter, Added 1L 1.080 wort twice to make a 4L starter.
I've never "stepped up" a yeast starter and didn't really research it, or any part of this recipe so I don't know if I did that right. Kinda wanted to see if it would work out without outside input. Which is part of the reason I wanted to check after the fact to see what you think of this.
75 min boil
I'm planning two weeks in primary-1week for initial fermentation, 1week for candi sugar fermentation and then rack to secondary on 6oz oak cubes until around newyears and from there carbonate in keg and bottle age until August.
My rationale for the grain bill other than "that's what I had on hand" was to utilize "body adders" to combat the potential for drying out a barleywine using the belgian sugar. I suppose I could've skipped the sugar but it's been in the freezer for a while; had a belgian that I either pitched dead yeast or got massively infected somehow. Never fermented, just got a fuzzy oil slick on top, my only infected batch after 40+ batches.
So, think it'll work? It will work, but do you think it'll be worth drinking? If anything's way off or if you've got some suggestions, I may brew a second batch as a backup. I've got room for 40 gallons in fermenters (3 primaries and 5 secondaries) so with 3 tied up so far, I can still do one more big beer without hindering routine brewing.