American Barleywine AG - Water Into Barleywine

[XXguy]

I just brewed this up in anticipation of the 2010 Holiday season.

First time ever brewing a beer this big - but seems everything went well. I hit 1.100 OG & oxygenated the bejeezus out of it. Added some old yeast to the boil as nutrient. Did a 90 minute boil & threw in the first hops at 60 mins.

Cross fingers & collect some sparkling cider bottles.....

 

[BigWhitey_FrostBox]

I brewed this last February, before the birth of my daughter, with the idea that I would enjoy some on her first birthday. I had my first taste of it last night when I opened the keg to dry hop it. It is simply sublime! I used the same grain bill and adjusted the hops to what I had on hand, Magnum for bittering and Amarillo the rest of the way. Thanks BP for the wonderful recipe:rockin: This is a very tasty American barleywine!

 

[twelfthman01]

orange, change your name to orangedoo. That is more accurate, lol.
Looking forward to tasting it too!

Looks like my brew queue just got longer.

 

[cbird01]

I was wondering for people who brewed this...how much sparge water and how many batches did you do for each? I do not want to do a 8 hr boil as one poster did. BS is giving me about 5 gal mash and about 4 gal for sparge.

 

[cbird01]

I was wondering why the IBU's for your Chinook on the first page of thread read only contributing 74 ibu's.

I ran it with 2 oz of 13 pellet Chinook and got 106 IBU's total That is a 32 IBU difference - pretty big for the same hop.

This is putting my BU:GU around 1.34. Wondering if I should cut it down to keep the good balance that this recipe seems to have but I would like to find the source of the discrepancy.

I like balance

 

[humann_brewing]

I am wanting to brew this next weekend and make a small beer out of the second runnings. Can't wait

 

[humann_brewing]

is the flaked rye going to lead to a stuck sparge or would that only be with malted rye?

 

[humann_brewing]

is the flaked rye going to lead to a stuck sparge or would that only be with malted rye?

The answer is no, I am half way through my mash and running full boar on the RIMs

 

[humann_brewing]

This is off and going now

lowered the rye by .5 and raised the 2 row by .5 and had to adjust the hops a little but hit 1.106 on the nose

 

[ImperialLover]

I'm going to brew this up this week. I've got to put my yeast starter on tonight and I think I'll brew Thursday. The one thing that I'm going to change in the recipe is I'm going to use Breiss Extra Special instead of 90L. I'm hoping it will give it even more of a kick. It might backfire on me considering the 4 lbs of Munich!!! I'll post the details starting thursday and I'll keep it updated. Happy brewing all!

 

[valicious]

I saw you typed that it should be in the primary for 1 week and secondary for a month, did you mean the other way around? Only one week in the primary seems kinda short to me...

 

[cbird01]

I had this in the primary for 1 month and secondary 3 months. I would like to bottle it now.

Any special considerations for carbing? (3.5 oz corn sugar for 2.2 volumes)
Do I need to add more yeast?

thx

 

[Red_Zeppelin]

Brewed a 5 gallon batch of this on monday, can't wait! Thanks for the recipe, Brewpastor

 

[Zixxer10R]

Looks good, i added a bit more 2-row to boost the ABV over 10% but i'm keeping your recipe otherwise. I'll probably let you guys know in January how this bad boy turned out.

 

[america]

I had this in the primary for 1 month and secondary 3 months. I would like to bottle it now.

Any special considerations for carbing? (3.5 oz corn sugar for 2.2 volumes)
Do I need to add more yeast?

thx

I'd like to know this as well. Brewed this on Saturday and she's bubbling away still. I've made apple wine that was this strong and waited 4 months to bottle and they turned out fine without more yeast but I'm not sure if its the same with this yeast.

 

[CrackShotHolmes]

--

 

[CrackShotHolmes]

I had this in the primary for 1 month and secondary 3 months. I would like to bottle it now.

Any special considerations for carbing? (3.5 oz corn sugar for 2.2 volumes)
Do I need to add more yeast?

thx

Any suggestions yet?

 

[Native302]

depending on the alcohol content, time in secondary, temperature, etc....

1. I would pitch more fresh yeast in the bottling bucket

2. Make sure said yeast can tollerate the high alcohol

3. Give it a month mimimum to carbonate. 2 months would be great.

I had a issue with a 15% RIS and did not add any yeast. No carbonation after 6 months. opened the bottles, rehydrated some champagne yeast and use a syringe to add yeast to the bottles, re-capped and now it is carbonated correctly. This all is IMHO

 

[doobliebop]

Brewed this up yesterday. Beautiful color. Cheers!

 

[america]

Brewed this up yesterday. Beautiful color. Cheers!

Just transferred this this secondary after a month and I'd have to agree with you. The color on this is amazing! Best looking beer I've made to date... The taste on the other hand is a bit harsh still, but that's to be expected.

 

[LoloMT7]

So I went to get the goods for this Barleywine recipe at lunchtime today but my LHBS didn't have Flaked RYE.. so I had to settle for just RYE. Also for the .5 lbs each of Crystal they didn't have the 55L and the 90L listed below so i got .5 lbs each of C-60 and C-75. I was able to get the 2-row, Munich, and all the hops. I plan to use US-05 as i have a few packages on hand. As for the 1.50 lbs. Maple Syrup, I'm thinking of going with Honey instead but if i do get maple syrup is there anything special to check for, ie make sure there isn't any preservatives in it etc ? Thanks for your help and or thoughts on what i should consider before i start this recipe guys! Brew on my friends!

OPs Recipe:
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
52.6 10.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
21.1 4.00 lbs. Munich Malt Germany 1.03700 8
13.2 2.50 lbs. Flaked Rye America 1.03400 2
7.9 1.50 lbs. Maple Syrup Generic 1.03100 35
2.6 0.50 lbs. Crystal 55L Great Britian 1.03400 55
2.6 0.50 lbs. Crystal 90L America 1.03300 90

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Chinook Pellet 13.00 74.3 60 min.
1.33 oz. Northern Brewer Pellet 9.00 20.8 20 min.
1.00 oz. Northern Brewer Pellet 9.00 0.0 0 min.
1.00 oz. Northern Brewer Pellet 9.00 0.0 Dry Hop

Yeast
-----
White Labs WLP001 California Ale

 

[Nierika]

I plan on brewing this up next week and was wondering if it would be possible to do a parti-gyle with my setup? I have a 10 gallon igloo mash tun that can hold 23lbs of grain at 1.25 qt/lb.

Anyone have advice on how to do this? I've never done a parti-gyle and am a little confused as to whether or not I need to up the grain bill/make a smaller batch of barley wine to get my 1st runnings where they need to be.

 

[america]

Just dry hopped this after three months (1:2). How long have people Been dry hopping? 1-2 weeks? Longer?

 

[XXguy]

3 weeks on the last batch - but 1 or 2 should do it. I just tend to be lazy about moving stuff around.

 

[america]

Just bottled this up tonight, meant to do it a bit sooner but I got sick and didn't feel up to it till now.

What do the NB hops do for the aroma? It tastes a bit more balanced now (but im guessing that's just from a few more weeks of aging), there was some aroma, but not much at all and with all the flavors in the beer its hard to pull out. This is only my second time using these hops and the first was in a California common so the flavors aren't really compatible.

Now we play the waiting game...

 

[RCBIV]

I plan to brew a 2.5g version this week. It's my first barleywine, so I'm pretty excited for it. I'll let you know how it goes.

 

[evilkalla]

I brewed this myself last month and I'm interested to hear what FG other people got. My OG was spot-on (about 1.11), and I pitched a 2 liter starter of WLP001. It finished at around 1.015 and seems a little dry. I mashed at 148 degrees per the recipe.

 

[phoenixs4r]

Question in regards to the dry hop. How prevalent are the hops supposed to be from the dryhopping?

I plan on brewing this Wednesday, and let it ferment in a carboy till done, transfer to corny for long term storage till december, bottle, and enjoy next june. From my understanding anything gained from dryhopping will be lost in 6 months no?

 

[roadkill611]

Dryhopphing will impart mostly aroma to any beer and you are correct, long term storage of beer will degrade the hop. The first to go are the most volatile (aroma), the last to go is the the least volatile (bittering). Personally, I would not spend the time or money dry hopping any beer that I intend to age. Also, if you're planning on kegging straight from the primary, you wont have a chance to dry hop, as that is accomplished in a secondary...

 

[TheNoni]

When do you add the maple syrup in this recipe?

Brewing this bad boy this weekend, got an enormous starter chugging away right now!