Hi everyone,
I'm new to the forum, so let me know if this post is in the wrong place. I started brewing about a year ago, and I really want to start making my own recipes. I've been in the mood to make a British barley wine, so the recipe that I have here is my first attempt of self-generating a barley wine recipe. I'm not quite sure how it will turn out (i.e. taste, aroma, body, aftertaste, etc), though BeerSmith 2 has told me that its profile is middle of the road for a traditional British barley wine. Please let me know if this beer sounds like it will turn out ok, or even better if you can think of ways to improve on this. Thank you in advance for any advice you can offer!
Profile:
Estimated OG: 1.102 SG
IBUs: 52.5 IBUs
Color: 16 SRM
Estimated ABV: 11.7%
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Fenris
Style: English Barleywine
TYPE: Whole grain/ partial mash (I don't know what to consider this since I'm adding honey after sparging)
Taste: (30.0)
Ingredients:
------------
Amt Name Type # %/IBU
5.00 gal Boston, MA Water 1 -
12 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 2 58.4 %
3 lbs 6.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 16.7 %
1 lbs 7.2 oz Barley, Flaked (1.7 SRM) Grain 4 7.1 %
2.9 oz Chocolate Malt (350.0 SRM) Grain 5 0.9 %
3.77 oz Goldings, East Kent [5.00 %] - Boil Hop 6 41.1 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.40 oz Cascade [5.50 %] - Aroma Hop 8 0.0 IBUs
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.4 Yeast 9 -
3 lbs 8.0 oz Honey (1.0 SRM) Sugar 10 17.0 %
Directions:
1) Heat 2.5 gallons of water to 42 C and add grain. Cook at 39-42 C for 20 mins. Add 2.5 gallons of boiling water to achieve a temperature of 60-62 C, and cook for 30 mins. Heat to 67-70 C for 1 hour and 15 mins.
2) Sparge grains. Add honey and stir till dissolved. Bring to boil and add East Kent Goldings at beginning of boil. Add again at 30 mins in to the boil
3) Add Cascade and irish moss 45 minutes in to boil.
4) After boiling for 1 hr, turn off burner and remove from heat.
5) Move to primary fermentor containing 2 gallons of cold water. Allow to cool, then pitch yeast from starter culture ( How large should my starter culture be for a 5 gallon batch? ). Ferment for two months at about 25 C.
6) Rack into secondary and add fresh yeast (1 fresh vial of Edinburgh Ale yeast). Let ferment for another month before bottling. Move to fridge for an additional month.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Thanks again!
-F
I'm new to the forum, so let me know if this post is in the wrong place. I started brewing about a year ago, and I really want to start making my own recipes. I've been in the mood to make a British barley wine, so the recipe that I have here is my first attempt of self-generating a barley wine recipe. I'm not quite sure how it will turn out (i.e. taste, aroma, body, aftertaste, etc), though BeerSmith 2 has told me that its profile is middle of the road for a traditional British barley wine. Please let me know if this beer sounds like it will turn out ok, or even better if you can think of ways to improve on this. Thank you in advance for any advice you can offer!
Profile:
Estimated OG: 1.102 SG
IBUs: 52.5 IBUs
Color: 16 SRM
Estimated ABV: 11.7%
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Fenris
Style: English Barleywine
TYPE: Whole grain/ partial mash (I don't know what to consider this since I'm adding honey after sparging)
Taste: (30.0)
Ingredients:
------------
Amt Name Type # %/IBU
5.00 gal Boston, MA Water 1 -
12 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 2 58.4 %
3 lbs 6.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 16.7 %
1 lbs 7.2 oz Barley, Flaked (1.7 SRM) Grain 4 7.1 %
2.9 oz Chocolate Malt (350.0 SRM) Grain 5 0.9 %
3.77 oz Goldings, East Kent [5.00 %] - Boil Hop 6 41.1 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.40 oz Cascade [5.50 %] - Aroma Hop 8 0.0 IBUs
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.4 Yeast 9 -
3 lbs 8.0 oz Honey (1.0 SRM) Sugar 10 17.0 %
Directions:
1) Heat 2.5 gallons of water to 42 C and add grain. Cook at 39-42 C for 20 mins. Add 2.5 gallons of boiling water to achieve a temperature of 60-62 C, and cook for 30 mins. Heat to 67-70 C for 1 hour and 15 mins.
2) Sparge grains. Add honey and stir till dissolved. Bring to boil and add East Kent Goldings at beginning of boil. Add again at 30 mins in to the boil
3) Add Cascade and irish moss 45 minutes in to boil.
4) After boiling for 1 hr, turn off burner and remove from heat.
5) Move to primary fermentor containing 2 gallons of cold water. Allow to cool, then pitch yeast from starter culture ( How large should my starter culture be for a 5 gallon batch? ). Ferment for two months at about 25 C.
6) Rack into secondary and add fresh yeast (1 fresh vial of Edinburgh Ale yeast). Let ferment for another month before bottling. Move to fridge for an additional month.
Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
Thanks again!
-F