this feels like the most elusive style when i search for info, and in the american style there seems to be a ton of variation in everything but size. this leaves me wondering where to begin!
i've looked at plenty of recipes and have tried many commercial barleywines that i've liked, but i don't really have a great direction besides the following:
-rack onto a US05 cake from a currently fermenting pale ale
-shoot for 10-11% ABV and around a 1.02 FG
-dislike licorice flavors in barleywines
-prefer dark fruit, vanilla, toffee
i am open to anything! i have a 15gal kettle and 10 gal converted cooler (batch sparge)
my basic working beginning is:
18.5lb 2row (76%)
4lb munich (16%)
1.5lb aromatic (6%)
6oz special B (2%)
1.5oz warrior @ 90min
2oz centennial @ 15 min
i've looked at plenty of recipes and have tried many commercial barleywines that i've liked, but i don't really have a great direction besides the following:
-rack onto a US05 cake from a currently fermenting pale ale
-shoot for 10-11% ABV and around a 1.02 FG
-dislike licorice flavors in barleywines
-prefer dark fruit, vanilla, toffee
i am open to anything! i have a 15gal kettle and 10 gal converted cooler (batch sparge)
my basic working beginning is:
18.5lb 2row (76%)
4lb munich (16%)
1.5lb aromatic (6%)
6oz special B (2%)
1.5oz warrior @ 90min
2oz centennial @ 15 min
