So, here's my recipe straight from Beersmith. The 2-row will be the last of what's left in my sack of plain 2-row plus some Maris Otter to make up the difference up to 10 lbs. I'm thinking of this as essentially a barley wine with a whole bunch of oats. According to Beersmith the stats (OG, IBU, SRM, ABV) are right down the middle of the style guidelines for an English Barleywine.
Boil Size: 6.40 gal
Post Boil Volume: 4.68 gal
Batch Size (fermenter): 4.50 gal
Estimated OG: 1.098 SG
Estimated Color: 16.2 SRM
Estimated IBU: 48.5 IBUs
Boil Time: 90 Minutes
Ingredients:
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10 lbs - Brewers Malt 2-Row (Briess) (1.8 SRM) - 62.5 %
5 lbs - Oats, Flaked (1.0 SRM) - 31.3 %
8.0 oz - Brown Malt (65.0 SRM) - 3.1 %
8.0 oz - Special B Malt (180.0 SRM) - 3.1 %
Protein Rest - Add 18.20 qt of water at 132.9 F - 122.0 F - 30 min
Saccharification - Add 12.20 qt of water at 207.5 F - 152.0 F - 75 min
Batch sparge with 0.87gal of 168.0 F water
1.00 oz - Pilgrim [9.10 %] - Boil 60.0 min - 32.4 IBUs
1.00 oz - Pilgrim [9.10 %] - Boil 15.0 min - 16.1 IBUs
Thames Valley Ale II (Wyeast #1882-PC) - yeast cake from a batch of Ol' Bitter Bastard
1.00 Items - Cinnamon Stick (fermenter 7.0 days)
1.00 Items - Nutmeg (fermenter 7.0 days)
5.00 lb - Apples, carmelized (fermenter 14.0 days or until fermented out)
The apples, cinnamon, and nutmeg are meant to be light accents, reminiscent of a steaming bowl of oatmeal on a cold morning. I'd rather they be hard to detect than to forward in the aroma/flavor. I'm guessing I'll have to keep a close eye on how the flavor is extracted from the cinnamon and nutmeg, so I may do the carmelized apples first and then when that is fermented out, add the others. That way I can bottle it up as soon as it hits the flavor I'm aiming for.
Any feedback would be cool.
Thanks.
Boil Size: 6.40 gal
Post Boil Volume: 4.68 gal
Batch Size (fermenter): 4.50 gal
Estimated OG: 1.098 SG
Estimated Color: 16.2 SRM
Estimated IBU: 48.5 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
10 lbs - Brewers Malt 2-Row (Briess) (1.8 SRM) - 62.5 %
5 lbs - Oats, Flaked (1.0 SRM) - 31.3 %
8.0 oz - Brown Malt (65.0 SRM) - 3.1 %
8.0 oz - Special B Malt (180.0 SRM) - 3.1 %
Protein Rest - Add 18.20 qt of water at 132.9 F - 122.0 F - 30 min
Saccharification - Add 12.20 qt of water at 207.5 F - 152.0 F - 75 min
Batch sparge with 0.87gal of 168.0 F water
1.00 oz - Pilgrim [9.10 %] - Boil 60.0 min - 32.4 IBUs
1.00 oz - Pilgrim [9.10 %] - Boil 15.0 min - 16.1 IBUs
Thames Valley Ale II (Wyeast #1882-PC) - yeast cake from a batch of Ol' Bitter Bastard
1.00 Items - Cinnamon Stick (fermenter 7.0 days)
1.00 Items - Nutmeg (fermenter 7.0 days)
5.00 lb - Apples, carmelized (fermenter 14.0 days or until fermented out)
The apples, cinnamon, and nutmeg are meant to be light accents, reminiscent of a steaming bowl of oatmeal on a cold morning. I'd rather they be hard to detect than to forward in the aroma/flavor. I'm guessing I'll have to keep a close eye on how the flavor is extracted from the cinnamon and nutmeg, so I may do the carmelized apples first and then when that is fermented out, add the others. That way I can bottle it up as soon as it hits the flavor I'm aiming for.
Any feedback would be cool.
Thanks.