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shagington

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Alright, so my birthday is coming up in 4 months and I'm turning the big 25. Yea car insurance reduction and the ability to rent a freaking car. I want to brew two big beers...A big old barleywine and a knock your socks off tripel. Can everyone take a look at my recipes and let me know what they think...

Barleywine
Recipe Type: All Grain
Yeast: Safale S05 American Ale Yeast
Yeast Starter: Gigantic
Batch Size (Gallons): 5
Brewhouse Efficiency: 68%
Original Gravity: 1.106
Final Gravity: 1.027
IBU: 99
Boiling Time (Minutes): 90
Color: 21 SRM
Primary Fermentation (# of Days & Temp): 1 week @ 70 F
Secondary Fermentation (# of Days & Temp): 1 month @ 70 F

Grains
-------
15 lbs. American Pale Malt(2-row)
3 lbs. American Munich Malt(Light)
2 lbs. Flaked Wheat
.5 lbs. American Crystal 90L Malt
.5 lbs. American Crystal 60L Malt
.5 lbs. American Victory Malt
.25 lbs. American Chocolate Malt

Hops
-----
1 oz. Centennial Pellet (10.5% AAU) 90 min.
1 oz. Centennial Pellet (10.5% AAU) 60 min.
1 oz. Chinook Pellet (12% AAU) 25 min.
1 oz. Chinook Pellet (12% AAU) 15 min.
2 oz. Centennial Pellet (10.5% AAU) 0 min.

Yeast
-----
Safale S05 - American Ale Yeast

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 21.75

Saccharification Rest Temp : 154 Time: 60min.


Tripel
Recipe Type: All Grain
Yeast: WLP550 Belgian Ale Yeast
Yeast Starter: Gigantic
Batch Size (Gallons): 5
Brewhouse Efficiency: 68%
Original Gravity: 1.090
Final Gravity: 1.018
IBU: 28
Boiling Time (Minutes): 90
Color: 8 SRM
Primary Fermentation (# of Days & Temp): 1 week @ 68 F
Secondary Fermentation (# of Days & Temp): 1 month @ 68 F

Grains
-------
13 lbs. American Pilsner Malt
2 lbs. American Munich Malt(Light)
1 lbs. Caravienne Malt
2 lbs. Wild Flower Honey (Last 15 minutes)
2 lbs. American Soft White Wheat

Hops
-----
2 oz. Hallertau Pellet (3.1% AAU) 60 min.
1 oz. Saaz Pellet (3.5% AAU) 15 min.
1 oz. Saaz Pellet (3.5% AAU) 5 min.

Yeast
-----
WLP550 - Belgian Ale Yeast

Mash Schedule
-------------
Grain Lbs: 20

Protein Rest Temp : 131 Time: 30min. then slowly raise to 148 rest 2min.
Saccharification Rest Temp : 154 Time: 60min.


Let me know what you think. Thanks!
 

Freezeblade

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For the triple, I suggest adding the Honey directly into the carboy right when the krausen falls, around day 4, it will help for a healthier fermentation, it will also leave you with all the good honey flavors and aromas that would be lost if you boil the honey.
 

s3n8

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In the Barleywine, I would use the Chinook @90 and 60 and the Centennial at 25 and 15. Then again, I really like the flavor and aroma of Centennial.

What are you going for with the Flaked Wheat? That should have plenty of body without the wheat.

I wouldn't bother making a starter for this one either, but I would double-pitch. US-05 can handle that.
 

DeathBrewer

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Yeah, I'd cut down on the Munich malt in the triple to maybe a pound and add a few ounces of aromatic malt. I'd leave the caravienne (maybe cut it down to 1/2) and wheat, tho, especially the wheat...very good in a triple and good for head retention.

Hops additions look great and the WLP550 is my goto for cleaner belgian ales.
 

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