Grimsawyer
Well-Known Member
Been goofin with a recepie for my barley wine. What I want is a 11-13% beer with about 70-85 IBU's and a finishing gravity of .030 -.035 and an SRM of about 14-17. It's going to be an extract batch with about 6 1/2 lbs of specialty grains which I will steep. While playing with the recepie calculator I've noticed when I add more sugar to the recepie the IBU's go down. With a boil volume of 3.5 gal with 21 lbs of light malt extract (in a tub, I get them in 7 lb containers for 16 bucks, great deal for extract!!!) all my grains in a 6 gallon batch I get:
OG: 1.121
FG: 1.030
IBU: 45
SRM: 14
ABV: 11.7
ok, thats GREAT... all but the IBU. I'm afraid with that IBU the drink would be overly sweet and very unballanced, it will be on the verge of just that at 70-85... but here's something curious. I drop 2 7lb tubs out of the recepie and the IBU's go from 45 up to 71... Is this because the larger amount of sugar actually prevents the efficency of the bittering of the hops or is it just simply the sugar displacing the water in the brew kettle therefore not bittering as much? I don't know. When I add the 14 lbs of malt extract syrup back into the calculator and kick the boil volume up to 7 gallons I only get 43 IBU's... IT GOES DOWN!! (I don't have the capacity to boil 7 gallons at a time yet, just curious what the calculator is doing) Is this recepie beyond the limits of the free online tastybrew.com calculator or does that much sugar actually limit the bittering process of the hops? I'm confused with this whole recepie, which goes:
21 LBS light malt extract syrup
3lbs carafoam steeped
1.5lbs crystal 20 steeped
1.5 lbs melanoidin steeped(for the online calculator I substituted american crystal 30L)
.375 lbs (6 oz) american crystal 120L steeped
1 oz simcoe 12% @30 min
1 oz amarillo 9.8% @ 30 min
2oz Simcoe 12% @7 min
2 oz amarillo 9.8% @ 7 min
1 oz simcoe 12% @ 165 degrees F while cooling down the wort
1oz amarillo 9.8% @ 165 degrees F while cooling down the wort
and I am using Wyeast PACMAN ROGUE yeast!!! Actually, the yeast cake from my batch of pale ale that's fermenting right now. :rockin:
This recepie triples the light malt extract syrup, it doubles the specialty grains and adds 6oz crystal 120 and doubles the hops used in the hop schedule. It's also going to be one gallon larger, but eventhough the bittering hops are in for 30 min instead of 23 min and the finishing hops are in for 7 min instead of 5 min I only get 6 more IBU's than that pale ale... Someone Help!!! (as for the yeast, I have recently visited the rogue brewery and this is the yeast they use on their barleywine, Old Crustacian. a 12.5-13% beer, a VERY TASTY beer indeed!!!)
OG: 1.121
FG: 1.030
IBU: 45
SRM: 14
ABV: 11.7
ok, thats GREAT... all but the IBU. I'm afraid with that IBU the drink would be overly sweet and very unballanced, it will be on the verge of just that at 70-85... but here's something curious. I drop 2 7lb tubs out of the recepie and the IBU's go from 45 up to 71... Is this because the larger amount of sugar actually prevents the efficency of the bittering of the hops or is it just simply the sugar displacing the water in the brew kettle therefore not bittering as much? I don't know. When I add the 14 lbs of malt extract syrup back into the calculator and kick the boil volume up to 7 gallons I only get 43 IBU's... IT GOES DOWN!! (I don't have the capacity to boil 7 gallons at a time yet, just curious what the calculator is doing) Is this recepie beyond the limits of the free online tastybrew.com calculator or does that much sugar actually limit the bittering process of the hops? I'm confused with this whole recepie, which goes:
21 LBS light malt extract syrup
3lbs carafoam steeped
1.5lbs crystal 20 steeped
1.5 lbs melanoidin steeped(for the online calculator I substituted american crystal 30L)
.375 lbs (6 oz) american crystal 120L steeped
1 oz simcoe 12% @30 min
1 oz amarillo 9.8% @ 30 min
2oz Simcoe 12% @7 min
2 oz amarillo 9.8% @ 7 min
1 oz simcoe 12% @ 165 degrees F while cooling down the wort
1oz amarillo 9.8% @ 165 degrees F while cooling down the wort
and I am using Wyeast PACMAN ROGUE yeast!!! Actually, the yeast cake from my batch of pale ale that's fermenting right now. :rockin:
This recepie triples the light malt extract syrup, it doubles the specialty grains and adds 6oz crystal 120 and doubles the hops used in the hop schedule. It's also going to be one gallon larger, but eventhough the bittering hops are in for 30 min instead of 23 min and the finishing hops are in for 7 min instead of 5 min I only get 6 more IBU's than that pale ale... Someone Help!!! (as for the yeast, I have recently visited the rogue brewery and this is the yeast they use on their barleywine, Old Crustacian. a 12.5-13% beer, a VERY TASTY beer indeed!!!)