esarkipato
Well-Known Member
I need some HBT help! I'm envisioning a high gravity barleywine with a subtle hop presence but a smoothness and bite that come from adding an amount of fresh-brewed espresso. Yes, I'm talking about my cheap-o espresso machine that can actually make a good cup if I leave out the burnt crap at the end.
Here's an outline of what I'm thinking. I've searched the forum (and web) and don't see a whole lot out there.
"Buzzed Up Barleywine"
5 gallons
8 lbs 2-row
5 lbs Munich
3 lbs flaked rice (gravity boost, leaving body for espresso)
1 lb Crystal (40L)
1 lb Crystal (10L)
2 oz Black Patent Malt (for color)
Mash at 153, maybe a short protein rest to help those yeast finish the job.
3 lbs xtra-lite DME (late addition, to increase gravity and avoid HUGE boil volume)
HOPS
60 m 0.5oz Apollo pellet 18.1 AA
30 m 0.5oz Apollo pellet 18.1 AA
20 m 0.5oz Apollo pellet 18.1 AA
OG est 1.120 FG est 1.030 ABV est 11.7%
IBU est 45
Yeast - culture from Bell's bottle. Very clean finishing, and hopefully a high tolerance! This is a 2nd generation washed yeast, and I'll probably with a large starter from some DME.
Ferment around 65F.
Espresso - brew a bunch of it and add maybe 16-20 fluid ounces at bottling.
What do you think!? I really, really love the sweet & bitter smoothness of a good cup of espresso and hope to really showcase those aspects by backing off on the hops and specialty grains. More espresso? Less? Any comments/suggestions very welcome.
Here's an outline of what I'm thinking. I've searched the forum (and web) and don't see a whole lot out there.
"Buzzed Up Barleywine"
5 gallons
8 lbs 2-row
5 lbs Munich
3 lbs flaked rice (gravity boost, leaving body for espresso)
1 lb Crystal (40L)
1 lb Crystal (10L)
2 oz Black Patent Malt (for color)
Mash at 153, maybe a short protein rest to help those yeast finish the job.
3 lbs xtra-lite DME (late addition, to increase gravity and avoid HUGE boil volume)
HOPS
60 m 0.5oz Apollo pellet 18.1 AA
30 m 0.5oz Apollo pellet 18.1 AA
20 m 0.5oz Apollo pellet 18.1 AA
OG est 1.120 FG est 1.030 ABV est 11.7%
IBU est 45
Yeast - culture from Bell's bottle. Very clean finishing, and hopefully a high tolerance! This is a 2nd generation washed yeast, and I'll probably with a large starter from some DME.
Ferment around 65F.
Espresso - brew a bunch of it and add maybe 16-20 fluid ounces at bottling.
What do you think!? I really, really love the sweet & bitter smoothness of a good cup of espresso and hope to really showcase those aspects by backing off on the hops and specialty grains. More espresso? Less? Any comments/suggestions very welcome.