TheZymurgist
Well-Known Member
I'm trying to formulate a Rye-based Barleywine, that emphasizes the spicy/pepperiness of the Rye. I'd like it to be a deep ruby/purple color, but not brown or amber, if possible. I've seen beers with this color, but I'm not quite sure how to achieve it. The hops are on the earthy/spicy end to compliment the rye (there's also a theme.) Here's what I have so far:
Batch size: 5.25 gallons
Boil time: 120 minutes
OG: 1.102
FG: 1.018
IBU: 69
SRM: 13
Mash Temp: 149 degrees
Fermentables:
10 lb Maris Otter
10 lb Rye Malt
4 oz Crystal 40
4 oz Chocolate Rye
1 lb Clear Candi Sugar
Hops:
Progress - 1 oz First Wort Hop
Pilgrim - 1 oz 60 minutes
Progress - 1 oz 15 minutes
Pilgrim - 1 oz 15 minutes
Progress - 2 oz Dry Hop
Pilgrim - 2 oz Dry Hop
Yeast: White Labs WLP099 Super High Gravity Yeast
My first question would be whether to use Maris Otter or 2-Row. I really want the rye to shine through, and I also wonder if I should use a higher ratio of rye to MO/2-Row rather than 50/50.
Next, I'd like this to be a nice ruby/purple color, but I'm not sure if I can achieve that only from the Crystal 40 and Chocolate Rye. If anyone has input on how to get that color, let me know.
Finally, the yeast. The only reason I choose the WLP099 is for its attenuation. In my experience, it tends to be neutral at best, or produce a slight amount of diacetyl. If there are any other recommendations on well attenuating yeast, I'm open. I tend to enjoy the fruity esters, and I think that could add some nice complexity, but I don't want to take away from the rye.
Batch size: 5.25 gallons
Boil time: 120 minutes
OG: 1.102
FG: 1.018
IBU: 69
SRM: 13
Mash Temp: 149 degrees
Fermentables:
10 lb Maris Otter
10 lb Rye Malt
4 oz Crystal 40
4 oz Chocolate Rye
1 lb Clear Candi Sugar
Hops:
Progress - 1 oz First Wort Hop
Pilgrim - 1 oz 60 minutes
Progress - 1 oz 15 minutes
Pilgrim - 1 oz 15 minutes
Progress - 2 oz Dry Hop
Pilgrim - 2 oz Dry Hop
Yeast: White Labs WLP099 Super High Gravity Yeast
My first question would be whether to use Maris Otter or 2-Row. I really want the rye to shine through, and I also wonder if I should use a higher ratio of rye to MO/2-Row rather than 50/50.
Next, I'd like this to be a nice ruby/purple color, but I'm not sure if I can achieve that only from the Crystal 40 and Chocolate Rye. If anyone has input on how to get that color, let me know.
Finally, the yeast. The only reason I choose the WLP099 is for its attenuation. In my experience, it tends to be neutral at best, or produce a slight amount of diacetyl. If there are any other recommendations on well attenuating yeast, I'm open. I tend to enjoy the fruity esters, and I think that could add some nice complexity, but I don't want to take away from the rye.