Call for Barleywine recipe

[chimchim5040]

Hopleaf is in Evanston, I believe. You're going to be in the heart of the Loop. too bad Berghoff has closed, you'd be close to there.

Million bars in that area, but not a lot of brewpubs. You're going to need to cab it anywhere you go. What days will you be there? If you're bored, up past 9:00pm and feel like walking a few blocks, I can meet you tonight or Thursday.

You definitely want to hit Goose Island!! Their Honker's Ale is really good.

http://www.gooseisland.com

 

[Cheesefood]

Just today racked my barleywine into the secondary. Must have been about a 4.5" krausen ring around the top of the bucket, and close to 1.5" of break/yeast at the bottom of the bucket.

OG of 1.085
FG of 1.010

10% ABV. Nice.

You can really taste the rye in it, barely a hint of honey, and good hop profile.

Thanks for the recipe BP, I've modified it a bit but it's downright awesome. I imagine that by the Holidays it'll be unbelievable.

I didn't dry hop. What are your thoughts? Should I dryhop now even though I won't drink it for about 8 months?

 

[Brewpastor]

I would let it sit and age as is. Let all the malt go sherry-like. I look forward to hearing how it turned out.

 

[skifast1]

You definitely want to hit Goose Island!! Their Honker's Ale is really good.

http://www.gooseisland.com

The Goose Island location is also the home of the famous Siebel Institute of brewing

And there's a Rock Bottom brewery just north of the river - they list the IBUs of all their brews on the board.

The bar attached to the old Berghoff is still open, but I'd avoid it like the plague - only 2 varieties on tap and the place is so empty there are tumbleweeds blowing through it.

 

[Cheesefood]

I would let it sit and age as is. Let all the malt go sherry-like. I look forward to hearing how it turned out.

Kegged it last weekend and pumped about 30psi into it, then put it in my basement to age. I'm going to crack it around X-mas time and only drink it for a week or two before I put it back in the basement for next year. I honestly doubt I'll put a huge dent in a 10% BW in only a week or two.

Did you brew another one up, BP?

 

[uuurang]

Just today racked my barleywine into the secondary. Must have been about a 4.5" krausen ring around the top of the bucket, and close to 1.5" of break/yeast at the bottom of the bucket.

OG of 1.085
FG of 1.010

10% ABV. Nice.

You can really taste the rye in it, barely a hint of honey, and good hop profile.
...

Cheese, what recipe did you end up going with? BP's water to barleywine(no honey in this recipe) or the other one ?

I went with BP's water to barleywine with a substituting maple syrup with 1# belgian candy and using wyeast 3787.

Any thoughts?

 

[KopyKat]

Ooooh, so many choices. I will be brewing something this fall but don't know what yet. I will be following this thread to see if something pushes me over the edge on one recipe over the others.

 

[Cheesefood]

[size=+2]Barley Wine[/size]
[size=+1]19-C American Barleywine[/size]

Size: 3.92 gal
Efficiency: 60%
Attenuation: 75.0%
Calories: 381.6 per 12.0 fl oz

Original Gravity: 1.113 (1.080 - 1.120)
|=====================#==========|
Terminal Gravity: 1.028 (1.016 - 1.030)
|=====================#==========|
Color: 18.8 (10.0 - 19.0)
|=======================#========|
Alcohol: 11.32% (8.0% - 12.0%)
|=====================#==========|
Bitterness: 157.27 (50.0 - 120.0)
|================================|

[size=+1]Ingredients:[/size]
10 lbs 2-Row Brewers Malt
.5 lbs Caramel Malt 60L
.5 lbs Caramel Malt 80L
5 lbs Munich 10L Malt
3.5 lbs Rye Malt
1.5 lbs Honey
2 oz Chinook (12.0%) - added during boil, boiled 60 min
1 oz Northern Brewer (6.5%) - added during boil, boiled 40 min
1 oz Northern Brewer (6.5%) - added during boil, boiled 20 min
1 oz Northern Brewer (6.5%) - added during boil, boiled 0.0 min
1 ea WYeast 1056 American Ale

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:33:00 Mash In - Liquor: 6.09 gal; Strike: 166.7 °F; Target: 150.0 °F
02:03:00 Saccharification Rest - Rest: 90 min; Final: 142.7 °F
02:14:02 Mash Out - Heat: 11.0 min; Target: 142 °F
02:59:02 Sparge - Sparge: 1.77 gal sparge @ 170.0 °F, 5.58 gal collected, 45.0 min; Total Runoff: 5.68 gal

[size=-1]Results generated by BeerTools Pro 1.0.27[/size]

 

[uuurang]

Ok I see what you did...honey in place of maple syrup, added another hop addition, different yeast(but really the same, just different company IIRC). Neat-o!

Curious what the longer mash time (90 min vs. 60 min) accomplished? Original recipe from Brewpastor called for 60 min. Better efficiency?

 

[uuurang]

...Also, r u direct firing your mash tun? I'm trying to figure out how you got...Ok I see you ended up with a 3.92 gal batch. I'll figure this stuff some day.

By the way, nice pic of 4 girls with nothing but cardboard on!

 

[Cheesefood]

The beer tastes fantastic, but I got really crappy efficiency on it and it's got REALLY high IBUs.