Cloud Surfer
Well-Known Member
I’m about to do a Barley Wine, and have built this recipe list-
80% Maris Otter
5% Medium Crystal
5% Munich II
5% Flaked Wheat
5% Dextrose
For those who’ve done Barley Wines, what are your thoughts about using Munich? I use it in most of my beers, and like the extra grainy, malty character it provides.
Also, I’ve tried Flaked Barley in my big beers for some head retention, but it’s been marginally successful. Thought I would try Flaked Wheat this time. Anyone have experience with this in Barley Wines? Thanks
80% Maris Otter
5% Medium Crystal
5% Munich II
5% Flaked Wheat
5% Dextrose
For those who’ve done Barley Wines, what are your thoughts about using Munich? I use it in most of my beers, and like the extra grainy, malty character it provides.
Also, I’ve tried Flaked Barley in my big beers for some head retention, but it’s been marginally successful. Thought I would try Flaked Wheat this time. Anyone have experience with this in Barley Wines? Thanks