INWarner413
Well-Known Member
I'm going to be making my first barleywine on Saturday. This is the basic recipe I'm going with, courtesy of Defalco's:
Grains
18 lbs. Domestic Special Pale malt
1 lb. Munich malt
1 lb. Light Crystal malt
Hops
1 oz. Columbus or Summit hops (bittering)
1 oz. Centennial hops (flavoring)
1 oz. Willamette hops (finishing)
1 oz. Cascades (dry hop after after primary fermentation)
Misc.
1 cup light brown sugar (end of boil)
Yeast
Wyeast #1056
Now, what other things have y'all done with barleywines? I'm kicking around the idea of doing some oak & bourbon during secondary, but wanted to see if there's any unique ideas out there.
Grains
18 lbs. Domestic Special Pale malt
1 lb. Munich malt
1 lb. Light Crystal malt
Hops
1 oz. Columbus or Summit hops (bittering)
1 oz. Centennial hops (flavoring)
1 oz. Willamette hops (finishing)
1 oz. Cascades (dry hop after after primary fermentation)
Misc.
1 cup light brown sugar (end of boil)
Yeast
Wyeast #1056
Now, what other things have y'all done with barleywines? I'm kicking around the idea of doing some oak & bourbon during secondary, but wanted to see if there's any unique ideas out there.