brewolero
Member
I brewed the recipe below, but I'm having a hard time deciding how to classify it. Input would be much appreciated! More on it here.
Bolivian Tarragon Braggot Barleywine
Details:
Batch Size (L): 5
Total Grain (kg): 1.5
Anticipated OG: 1.103
Wort Boil Time: 60 Minutes
Anticipated IBU: 45.4
Fermentables:
1.5 kg (67%) Pilsener Malt
400 g (18%) Honey
300 g (13%) Raw Sugar
30 g (1%) Dark Amber/Chocolate? Home Malt
Boil:
8 g Palisade hops @ 60 mins
3 g Cluster hops @ 35 mins
2 g Willamette hops @ 30 mins
3 g Tarragon @ 5 mins
2 g Willamette hops @ 5 mins
Yeast:
-Two weeks in primary with Coopers Ale Yeast, second generation, from the dregs of a GWA Small Beer
-Racked for one week onto Safbrew T-58 trub from a dubbel
Notes:
-Brewed on June 2, 2012. OG: 1.094
-Racked onto T-58 trub on June 17, 2012. SG at 1.022 (9.6% ABV).
I called this a Bolivian Tarragan Braggot Barleywine. I wouldnt mind some input on the style descriptor. Braggots are a pretty vague style, so I only add it to acknowledge the significant proportion of honey in it, but the (English) Barleywine designation hints at the high OG, as well as the English yeast I started it on. Perhaps Belgian Dark Strong Ale would be a better designation (as it went onto the T-58 trub of the dubbel after two weeks), but then it has to do with which yeast to emphasize. My thinking is that the English yeast ought to dominate the flavor because it spent two weeks in primary and did the bulk of fermentation at temperatures that generally suited it. It then went onto the T-58 and 1/2 tsp yeast nutrient after the primary fermentation to try and finish out as much as it can handle. And the temperatures have been in the 60s F here lately, so it should avoid going crazy with fruity flavors.
Bolivian Tarragon Braggot Barleywine
Details:
Batch Size (L): 5
Total Grain (kg): 1.5
Anticipated OG: 1.103
Wort Boil Time: 60 Minutes
Anticipated IBU: 45.4
Fermentables:
1.5 kg (67%) Pilsener Malt
400 g (18%) Honey
300 g (13%) Raw Sugar
30 g (1%) Dark Amber/Chocolate? Home Malt
Boil:
8 g Palisade hops @ 60 mins
3 g Cluster hops @ 35 mins
2 g Willamette hops @ 30 mins
3 g Tarragon @ 5 mins
2 g Willamette hops @ 5 mins
Yeast:
-Two weeks in primary with Coopers Ale Yeast, second generation, from the dregs of a GWA Small Beer
-Racked for one week onto Safbrew T-58 trub from a dubbel
Notes:
-Brewed on June 2, 2012. OG: 1.094
-Racked onto T-58 trub on June 17, 2012. SG at 1.022 (9.6% ABV).
I called this a Bolivian Tarragan Braggot Barleywine. I wouldnt mind some input on the style descriptor. Braggots are a pretty vague style, so I only add it to acknowledge the significant proportion of honey in it, but the (English) Barleywine designation hints at the high OG, as well as the English yeast I started it on. Perhaps Belgian Dark Strong Ale would be a better designation (as it went onto the T-58 trub of the dubbel after two weeks), but then it has to do with which yeast to emphasize. My thinking is that the English yeast ought to dominate the flavor because it spent two weeks in primary and did the bulk of fermentation at temperatures that generally suited it. It then went onto the T-58 and 1/2 tsp yeast nutrient after the primary fermentation to try and finish out as much as it can handle. And the temperatures have been in the 60s F here lately, so it should avoid going crazy with fruity flavors.
