frittsbier
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- Mar 21, 2016
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Recipe Type: All Grain
Yeast: Dry English Ale (WLP007)
Yeast Starter: Huuuuge
Batch Size (Gallons): 5.5
Original Gravity: 1.100
Final Gravity: 1.021
IBU: 40
Boiling Time (Minutes): 90 or 120?
Color: 20 SRM
Primary Fermentation (# of Days & Temp): 31 at 67
Secondary Fermentation (# of Days & Temp): 6 mo - 1 year on oak cubes
21 lbs Pale Malt, Maris Otter 92%
12.0 oz Caramel/Crystal Malt - 60L 3.5%
8.0 oz Caramel/Crystal Malt - 120L 2.5%
6.0 oz Special B 2%
1.00 oz Target (60 min) 31.0 IBU
1.00 oz Bramling Cross (20 min) 9.0 IBU
Dry English Ale (WLP007)
Age on 2 oz oak cubes
I had a barrel aged barleywine from Dry Dock a few weeks ago that was delicious and wanted to do something similar. I'm looking for a complex, very malt forward barleywine. Really want to get those dark fruit, raisin, licorice flavors to come through. I also plan on adding another level of complexity by aging the beer for 6 months - 1 year on oak cubes I've soaked in bourbon. Please provide any suggestions or critiques you have to the recipe! I have a few specific questions:
1. Is that the right amount of crystal? If I boil for 90 or 120 mins, will that create enough melanoidens and sweetness that I should reduce the amount of crystal malt used? I was also considering using an extra dark (150L) crystal in place of the crystal 120, to again contribute to those dark fruit flavors. Also have some molasses I was considering adding, but thought that might be a little overkill.
2. Any suggestions on the toast of oak? Medium toast? Dark toast? How about the type of oak? American? French?
3. Hops - I kind of wanted to get away from the standard EKG, Fuggles, etc. and try something new for a change. I feel like Bramling Cross might play nice here. Any thoughts for those who are familiar with it? Will it be masked by all the malt anyway? Is that enough to come through?
I'm open to ANY suggestions of what you would change. Thanks a ton for your time and input! Cheers!
Yeast: Dry English Ale (WLP007)
Yeast Starter: Huuuuge
Batch Size (Gallons): 5.5
Original Gravity: 1.100
Final Gravity: 1.021
IBU: 40
Boiling Time (Minutes): 90 or 120?
Color: 20 SRM
Primary Fermentation (# of Days & Temp): 31 at 67
Secondary Fermentation (# of Days & Temp): 6 mo - 1 year on oak cubes
21 lbs Pale Malt, Maris Otter 92%
12.0 oz Caramel/Crystal Malt - 60L 3.5%
8.0 oz Caramel/Crystal Malt - 120L 2.5%
6.0 oz Special B 2%
1.00 oz Target (60 min) 31.0 IBU
1.00 oz Bramling Cross (20 min) 9.0 IBU
Dry English Ale (WLP007)
Age on 2 oz oak cubes
I had a barrel aged barleywine from Dry Dock a few weeks ago that was delicious and wanted to do something similar. I'm looking for a complex, very malt forward barleywine. Really want to get those dark fruit, raisin, licorice flavors to come through. I also plan on adding another level of complexity by aging the beer for 6 months - 1 year on oak cubes I've soaked in bourbon. Please provide any suggestions or critiques you have to the recipe! I have a few specific questions:
1. Is that the right amount of crystal? If I boil for 90 or 120 mins, will that create enough melanoidens and sweetness that I should reduce the amount of crystal malt used? I was also considering using an extra dark (150L) crystal in place of the crystal 120, to again contribute to those dark fruit flavors. Also have some molasses I was considering adding, but thought that might be a little overkill.
2. Any suggestions on the toast of oak? Medium toast? Dark toast? How about the type of oak? American? French?
3. Hops - I kind of wanted to get away from the standard EKG, Fuggles, etc. and try something new for a change. I feel like Bramling Cross might play nice here. Any thoughts for those who are familiar with it? Will it be masked by all the malt anyway? Is that enough to come through?
I'm open to ANY suggestions of what you would change. Thanks a ton for your time and input! Cheers!