here is what i have so far
OG 1.153
FG 1.046
IBU 158
ABV 13.8 %
SRM 15
% Weight Weight (lbs) Grain
90.2% 55.00 Canadian Two-row Pale
3.3% 2.00 American Crystal 60L
3.3% 2.00 Canadian Honey Malt
3.3% 2.00 British Peated
Hops
% Wt Weight (oz) AA% Boil Time
16.7% 2.00 Hallertau 4.0 5
33.3% 4.00 Nugget 13.0 120
16.7% 2.00 Hallertau 4.0 15
16.7% 2.00 Nugget 13.0 90
16.7% 2.00 Nugget 13.0 60
I am trying to somewhat recreate doggie claws from hotd but with a few changes. I have the hops in my freezer and want to use them up. I love the taste that the peat malt gives their beer Adam and was hoping to get a little "smoke" taste in my barley wine.
I am unsure on what mash temp and style to use. I plan on running off the grain till i am not really getting anymore good sugar and doing a very extended boil (4-6) hrs to reduce the volume and concentrate tastes.
I plan on using Scottish ale yeast and finishing with something like ec1118 or the super high gravity yeast. The beer will then be oaken and aged for at least a year before it is consumed. I have oxygen and a stirplate so the beer will be heavily oxygenated and a lot of yeast will be pitched
Are there any changes to the grain or pointers you guys could give me? How would you mash it to maximize ferment ability so the beer might kinda dry out...
Thanks for your help
OG 1.153
FG 1.046
IBU 158
ABV 13.8 %
SRM 15
% Weight Weight (lbs) Grain
90.2% 55.00 Canadian Two-row Pale
3.3% 2.00 American Crystal 60L
3.3% 2.00 Canadian Honey Malt
3.3% 2.00 British Peated
Hops
% Wt Weight (oz) AA% Boil Time
16.7% 2.00 Hallertau 4.0 5
33.3% 4.00 Nugget 13.0 120
16.7% 2.00 Hallertau 4.0 15
16.7% 2.00 Nugget 13.0 90
16.7% 2.00 Nugget 13.0 60
I am trying to somewhat recreate doggie claws from hotd but with a few changes. I have the hops in my freezer and want to use them up. I love the taste that the peat malt gives their beer Adam and was hoping to get a little "smoke" taste in my barley wine.
I am unsure on what mash temp and style to use. I plan on running off the grain till i am not really getting anymore good sugar and doing a very extended boil (4-6) hrs to reduce the volume and concentrate tastes.
I plan on using Scottish ale yeast and finishing with something like ec1118 or the super high gravity yeast. The beer will then be oaken and aged for at least a year before it is consumed. I have oxygen and a stirplate so the beer will be heavily oxygenated and a lot of yeast will be pitched
Are there any changes to the grain or pointers you guys could give me? How would you mash it to maximize ferment ability so the beer might kinda dry out...
Thanks for your help