Hey all,
I brewed some bigger 1.080ish beers before but this is a first. Thinking a malt forward barleywine that gets a solid year of age. Possibley introduce some brettanomyces in secondary of bottling, but maybe not.
Here's what I'm thinking
3 gallons finished
1.1 og
1.027 fg
6lbs 2row
5lbs maris otter
2lbs munich 10l
1oz roasted barley or black patent
planning to mash 145-155 40 minutes each then mash out 168
bitter to 55-60ibus and throw in a few oz of cascades near the end.
Thinking low 60's with s05 or s04(wy1099) for a few weeks then secondary for about 6 months Oak cubes?
give a name like 'old saggy'
thanks,
Ari
I brewed some bigger 1.080ish beers before but this is a first. Thinking a malt forward barleywine that gets a solid year of age. Possibley introduce some brettanomyces in secondary of bottling, but maybe not.
Here's what I'm thinking
3 gallons finished
1.1 og
1.027 fg
6lbs 2row
5lbs maris otter
2lbs munich 10l
1oz roasted barley or black patent
planning to mash 145-155 40 minutes each then mash out 168
bitter to 55-60ibus and throw in a few oz of cascades near the end.
Thinking low 60's with s05 or s04(wy1099) for a few weeks then secondary for about 6 months Oak cubes?
give a name like 'old saggy'
thanks,
Ari