Help me come up with my 50th Birthday (or my Memorial) 5 year aged Barleywine recipe.

[paulthenurse]

You're probably right, you won't be alive in five more years. Mostly cause if I hear one more f'ing time about how you have a widdle boo boo and expect to die any second I'm going to drive out there and kill you myself just to fulfill the prophacy.

Get back on the horse and brew, dammit.

PTN

(If you do decide to go with my Utopia clone I'll send you a bottle of mine so you can try it before your upcoming untimely demise. Just leave instruction in your will to have SWMBO mail me off a bottle of yours after you take the eternal dirt nap. Of course, yours won't come out half as good as mine so it don't really matter.))

 

[jppostKW]

Hey Revvy are you looking for an American or European style BW? I think that a good European recipe about 14% leaning torward the malty side with slightly roasted flavor and not to sweet finish. Maybe oak age it with a piece of a medium toasted wine barrel stave. I aged a smoked porter test batch with a piece of wine barrel and it added a background taste that was remarkable. I think it would be amazing with a barley wine.

 

[superjunior]

hey Revvy, really sorry to hear of your condition man. keep the faith and keep on brewing!
Dan

 

[rico567]

Be sure to post the recipe as soon as it's formulated; we're with you in spirit, even if we can't be there in person.

 

[johnnybrew]

with all the heart crap going on this summer, plans for it, and even the desire for it has fallen by the wayside.

Revvy - I don't have any suggestions on the recipe, just well wishes on your heart health. Prayers from Cincinnati are headed your way.

 

[scrambledegg81]

Ditto on being helpless recipe-wise, Revv. I basically learned a majority of what I know from your endless cascade (boom-tsk) of brewological know-how. Best wishes, and such.

 

[Mustangj]

I think you should do 09-09-09 recipe. It's been proven to be good.

 

[thataintchicken]

F*ck Barleywine and make Mead.

 

[Mustangj]

F*ck Barleywine and make Mead.

That's not a bad idea!! I work with a beer keeper if you need any!

 

[paulthenurse]

That's not a bad idea!! I work with a beer keeper if you need any!

We're all beer keepers. What he needs is a bee keeper. But none of that matters since he's going to make the Utopia clone.

PTN

 

[Revvy]

Actually I am going to be doing a mead at the same time. I'm thinking about doing the brochet. The burnt mead.

Later today I am going to start hashing a recipe together for this beer.

 

[TerapinChef]

Here's my recipe. When you're ready to taste some just let me know. I know that you drive past my house every day on your way home from work, and I'd love to hang out for a bit. I'd really like to try and make it up, get ahold of me with the logistics. You know what all my gear looks like and your welcome to all of it. Only I'm not going to be able to haul my B.A.Brewstand all the way up there, I haven't perfected making it "long distance mobile" yet.

Batch Size: 5.25 gal
Boil Size: 7.85 gal
Estimated OG: 1.176 SG
Estimated Color: 23.5 SRM
Estimated IBU: 95.4 IBU

23 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 61.95 %
9 lbs Maris Otter (Crisp) (4.0 SRM) Grain 24.24 %
2 lbs Munich (Cargill) (9.5 SRM) Grain 5.39 %
12.0 oz Caramel Malt - 80L (Cargill) (80.0 SRM) Grain 2.02 %
6.0 oz Pale Chocolate (225.0 SRM) Grain 1.01 %
4.0 oz Special B Malt (180.0 SRM) Grain 0.67 %
2.00 oz Galena [13.00 %] (60 min) Hops 42.0 IBU
2.00 oz Nugget [12.00 %] (60 min) Hops 34.9 IBU
2.00 oz Cascade [7.40 %] (30 min) Hops 18.4 IBU
1.00 oz Cascade [7.40 %] (0 min) (Aroma Hop-SteepHops -
1.05 tsp Irish Moss (Boil 15.0 min) Misc
1 lbs 12.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.71 %
1 Pkgs California Ale V (White Labs #WLP051) [CulYeast-Ale
1 Pkgs Pasteur Champagne (Red Star #-) Yeast-Champag

 

[extexan]

Christmas Barley Wine
11 lbs wheat dme (at least)
1 lb light dme
48 oz Vermont maple syrup (medium amber)
24 oz piloncillo
4 oz carapils malt
8 oz 60L crystal malt
8 oz 40L crystal malt
4 oz caramel wheat malt
2 oz chocolate wheat malt
1 oz centennial leaf hops
1 oz cascade leaf hops
1 oz hallertauer pellets
Wyeast 1388 (Belgian strong ale), from a 1 qt starter
Cinnamon sticks, about 5 inches
Vanilla bean, split and insides scraped
Whole nutmeg, crushed
Whole allspice
Whole cloves

I steeped the grains the usual way; in 155 degree water (2 gallons) for 30 minutes and rinsed with a gallon of 150 degree water. Heat to boiling and add the syrup, piloncillo and malts. I added the centennial at the beginning, the Cascade at 20 min, and the Hallertauer at 50 min. The OG was 1.100. I put all the spices in the secondary. It fermented down to 1.034, and I had to make an additional Wyeast 1388 starter for it to finish down to 1.024. I bottled to 2 pkg of champagne yeast. I made this July '09, and it is just now tasting great. Unfortunately, I have only a 50 oz Grolsh left which I was saving for the holidays this year. It was originally a Christmas Ale, and it turned into barleywine; actually, I guess it's a Wheatwine? It's very good.
I wish you well. If you get down my way, I'll split it with you.

 

[Starderup]

Here's my recipe. When you're ready to taste some just let me know. I know that you drive past my house every day on your way home from work, and I'd love to hang out for a bit. I'd really like to try and make it up, get ahold of me with the logistics. You know what all my gear looks like and your welcome to all of it. Only I'm not going to be able to haul my B.A.Brewstand all the way up there, I haven't perfected making it "long distance mobile" yet.

Batch Size: 5.25 gal
Boil Size: 7.85 gal
Estimated OG: 1.176 SG
Estimated Color: 23.5 SRM
Estimated IBU: 95.4 IBU

23 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 61.95 %
9 lbs Maris Otter (Crisp) (4.0 SRM) Grain 24.24 %
2 lbs Munich (Cargill) (9.5 SRM) Grain 5.39 %
12.0 oz Caramel Malt - 80L (Cargill) (80.0 SRM) Grain 2.02 %
6.0 oz Pale Chocolate (225.0 SRM) Grain 1.01 %
4.0 oz Special B Malt (180.0 SRM) Grain 0.67 %
2.00 oz Galena [13.00 %] (60 min) Hops 42.0 IBU
2.00 oz Nugget [12.00 %] (60 min) Hops 34.9 IBU
2.00 oz Cascade [7.40 %] (30 min) Hops 18.4 IBU
1.00 oz Cascade [7.40 %] (0 min) (Aroma Hop-SteepHops -
1.05 tsp Irish Moss (Boil 15.0 min) Misc
1 lbs 12.0 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 4.71 %
1 Pkgs California Ale V (White Labs #WLP051) [CulYeast-Ale
1 Pkgs Pasteur Champagne (Red Star #-) Yeast-Champag

I don't think I have ever seen an OG that high. I got to save this. Thanks.

 

[Revvy]

I don't think I have ever seen an OG that high. I got to save this. Thanks.

I've had it, it is fantastic.

 

[TerapinChef]

I don't think I have ever seen an OG that high. I got to save this. Thanks.

Actual OG was more like 1.120, but I figured with the 35odd pounds of grain I was mashing my effeciency wasn't going to be so great. I was right.

 

[Revvy]

Tell me if I am crazy here, but what I am working on right now has an og 150 and 150 ibus.....I figure there is a nice symmetry to the numbers, AND at 150 IBU, there might still be hop character in 5 years.

Avery's the beast Grand Cru has an og of 148...so this seems sort of fitting. Since this is going to be a beast of a beer.

One of my closest friends and brew buddies has some 30-40 year old nearly black honey. His father was a hobby bee keeper had more honey than he knew what to do with, so he'd hide it around his property. Everytime my friend heads down to visit his mother in Ohio (dad's been dead for over 20 years), he finds sealed buckets of this stuff. The stuff is so dark and so rich tasting. He adds it to some of his beers and it imparts a unique flavor.

I'm also thinking about using the new Briess Carabrown for sheer uniqueness. I've used a bit of it in another beer for color. But I'd be interested in using it here, if I can get some still in stock.

Briess releases Carabrown® Malt, second in a series of new seasonal malts
Written By: Press release sent to Michigan Beer Guide

Date: April 13, 2010
Contact: Bernadette Wasdovitch, Marketing Communications Manager
Phone: 920.849.7711
Email: [email protected]

CHILTON, WISCONSIN—A new seasonal malt is now available from Briess Malt & Ingredients Co. Carabrown® Malt is the second malt released by Briess in its new Maltster’s Reserve Series. The Maltster’s Reserve Series offers a different malt every season for the next season’s brews. Carabrown® Malt is available now through the middle of summer for your summer and fall seasonal beers. The Maltster’s Reserve Series is a permanent addition to the Briess product line.

Carabrown® Malt, 55º Lovibond, was developed on the light side of the brown malt style in order to retain some residual sweetness while still delivering an assortment of lightly toasted flavors ranging from toasted to biscuit to nutty to graham cracker. The overall character of Carabrown® Malt is an exceptionally smooth and clean tasting malt that begins with a slightly sweet malty flavor before delivering its payload of toasted flavors, then finishing clean and somewhat dry. It contributes light brown/orange colors.

For more information on Carabrown® Malt
BrewingWithBriess.com/Products/SeasonalMalts.htm.

I'm still playing with the grainbill and the hopping schedule. I'm thinking of using Galena, or Magnum or Warrior for bittering, and cascades and centenniels for aroma/flavor.....

Based on some reading about barelywines, I am thinking of using a blend of two yeasts in the starter, something like a clean high grav yeast but with something else, maybe a belgian that would impart some spiciness along with it...not sure what yet, any suggestions?

I'm posting the rough grainbill below.

 

[Revvy]

Here's a rough grainbill.....Estimated Original Gravity: 1.150 SG (1.080-1.120 SG)

Ingredients Amount Item Type % or IBU
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 66.30 %
3 lbs 6.4 oz Briess Carabrown® Malt (55.0 SRM) Grain 12.52 %
2 lbs 4.0 oz Victory Malt (25.0 SRM) Grain 8.29 %
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 7.37 %
1 lbs 8.0 oz Dark Honey 5.52 %

 

[paulthenurse]

That looks terrible. Barely fit for human consumption. You shouldn't waste you time, seeing as you have so little of it left. Go buy a rack of Corona and a few limes.

PTN

 

[Revvy]

That looks terrible. Barely fit for human consumption. You shouldn't waste you time, seeing as you have so little of it left. Go buy a rack of Corona and a few limes.

PTN

Hmmm.........If it were anyone else but you, I would know how to take this....

 

[Revvy]

Ok.....here's what I have....I dunno......Sounds waay too crazy with 13 ounces of hops.

Ingredients Amount Item Type % or IBU
18 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 66.30 %
3 lbs 6.4 oz Briess Carabrown® Malt (55.0 SRM) Grain 12.52 %
4 lbs 8.0 oz Victory Malt (25.0 SRM) Grain 8.29 %

1 lbs 8.0 oz Dark Honey (1.0 SRM) Sugar 5.52 %

1.00 oz Galena [13.00 %] (First Wort Hop) Hops 15.3 IBU
1.00 oz Cascade [5.50 %] (First Wort Hop) Hops 6.5 IBU
1.00 oz Centennial [10.00 %] (First Wort Hop) Hops 11.7 IBU
3.00 oz Galena [13.00 %] (90 min) Hops 41.6 IBU
1.00 oz Warrior [15.00 %] (90 min) Hops 16.0 IBU
1.00 oz Cascade [5.50 %] (90 min) Hops 5.9 IBU
1.00 oz Warrior [15.00 %] (90 min) Hops 16.0 IBU
1.00 oz Warrior [15.00 %] (90 min) (First Wort Hop) Hops 17.6 IBU
0.50 oz Centennial [10.00 %] (60 min) Hops 5.0 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 4.2 IBU
1.00 oz Centennial [10.00 %] (30 min) Hops 7.7 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 2.7 IBU


1 Pkgs American Ale (Wyeast Labs #1056) [Starter 125 ml] Yeast-Ale
1 Pkgs Trappist Ale (White Labs #WLP500) [Starter 35 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.150 SG (1.080-1.120 SG)
Estimated Final Gravity: 1.034 SG (1.016-1.030 SG)
Estimated Color: 24.0 SRM (10.0-19.0 SRM)
Bitterness: 150.2 IBU (50.0-120.0 IBU)
Estimated Alcohol by Volume: 15.39 % (8.00-12.00 %) Actual Alcohol by Volume: 0.65 %


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 32.00 lb
Mash Grain Weight: 25.65 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F

 

[paulthenurse]

Hmmm.........If it were anyone else but you, I would know how to take this....

Gosh darn it Mr Revvy, you use yer mouth purtier than a twenty dollar whore.

 

[humann_brewing]

wow Revvy that is a great idea. I say go for it and add your own twist with your inspiration.

You have to have a specific specialty grain or hop that you prefer that you may be able to sub in the 9-9-9 recipe for example.


Edit: saw your recipe, holy crap, go big or go home I guess

 

[Naked_Eskimo]

Revvy, do you think that 2lbs of MO is going to be noticeable in that grain bill? Just curious why you decided on that over just 20lb pale malt?

 

[Revvy]

Revvy, do you think that 2lbs of MO is going to be noticeable in that grain bill? Just curious why you decided on that over just 20lb pale malt?

That's why I am running up the flagpole to see what you all think.

My thought was that I wanted some breadiness to come through, but you are right, it may be lost.

 

[Naked_Eskimo]

Biscuit malt?

 

[Revvy]

Biscuit malt?

Or I could just up the victory malt.

 

[johnnybrew]

Biscuit malt?

I was just going to say the same. You can use biscuit up to 5% of the bill, which would be about 1.5lbs based on your current bill. Maybe use both the Marris Otter and biscuit to get some bread/biscuit notes.

 

[Revvy]

Gosh darn it Mr Revvy, you use yer mouth purtier than a twenty dollar whore.

Why the heck is this song suddenly playing in my head...



*shudders*

 

[foltster]

Maybe sub in some Vienna for the MO?