American Barleywine Her Majesty's Pleasure Fusion Barleywine (awards)

[Mug_Costanza]

Brewed this last December, started secondary in January with bourbon soaked cubes. Tasted last week and decide to bottle due to strong oaking and bottled after 3 days cold crashing.. Perfect amount of sweetness and fantastic aroma. I've described the aroma as "strawberry poptarts", nice and biscuity, much akin to Bourbon County's Bwine. Rehydrated US-05 at bottling, hoping this carbonates well. Will update with results in a few months.

Stellar brew, just awesome.

 

[twofocused]

What temp should the 11 gallons of strike water be to obtain 149

 

[twofocused]

Brewed today, 5.5 gallons of a 1.1 og brew. And a party gal brew with the second runnings.

 

[Nerdie]

Can you explain a few things? Never made a barley wine and this no sparging thing is confusing me.


1. Let's say I want to make the ESB. So I take out all the extract by squeezing it out the best I can to make the Barleywine. Then I add 1 lb of the Crystal and let sit for 10 mins with all the grains and 6 gallons (?) of water? Then I collect the mash again to be boiled in a separate kettle? What will the OG be? What would you recommend for hops? 1 oz Kent for boil and .5 oz to finish?

2. Initially, you added 11 gallons to the mash - at what temperature?

 

[TheDPR]

I have a smaller BIAB setup and prefer a smaller Barleywine than this, but love the idea of focusing on MO and EKG hops.

Does the below look like a reasonable change that would still carry the spirit of the original recipe?

5gal batch
ABV: 9.98 %
OG: 1.097
FG: 1.023
IBUs: 47.5 IBUs
Boil Time: 120 minutes

12lb Maris Otter
6lb Light LME added at 10min left in boil (would use MO syrup, but everyone seems to be out of stock)
2oz EKG (60min)
3oz EKG (10min)
White Labs WLP007 with starter

 

[Bobby_M]

I think it's still close. Interestingly enough, if the MO syrup is important to you, I have six cans of Maris.. https://www.brewhardware.com/product_p/lmemaris.htm

Make sure that starter is big and healthy. I've always brewed a batch of bitter as a big drinkable starter. I think another way you could go is start fermenting the wort you get from the grain and one can of LME and 3 days later or when it's really churning nicely, feed it the last can of LME. You don't even have to boil it.

 

[raaabs]

Just a follow up. I finally kegged this beer last week after six months of sitting on oak chips. Took a sip last night and good gravy that is some smooth beer. Happy Happy Happy. Now to bottle and hide some for three years.

Have you tried it yet?
(or.. is there anything left of it?)

 

[italarican]

Brewed a variation of this 3 weeks ago, fitting as much Maris Otter as I could in my mash tun (18 lbs) and supplementing w/ 3 lbs DME to get close to the ABV the OP thought would be ideal. I also was accidentally sent an extra Edinburgh Yeast for my scotch ale in February, so I used that for this (starter plus washed yeast cake from the scotch ale).

I'm scared at how good this tastes already! Lovely balance, slightly toasty and fruity notes add depth. Slightly oily and thick right now, and this has the makings to be special in a few months. My brew buddy and I tasted a sample to decide on any oak treatments to go with it. Have some Hungarian oak cubs soaking in some McKenna Single Barrel now and plan to add that next month.

This is so simple and truly a winner!

 

[Abrayton]

Buying the ingredients for this today. Plan is to bottle in 750ml bottles, wax and set aside as my yearly birthday beer. I’ve plugged ingredients into Beersmith and dropped my efficiency to 55%. My calculated IBU is way off at about 31. Any advice is greatly appreciated!

 

[Ridenour64]

I think there were some photos uploaded for this beer early on but they are no longer available. Does anyone have any photos? I have not liked the other barely wines that I have had in the past due to the dark fruit character (I believe that is the piece I’m picking out). Given this is a single malt with MO I would expect this to not have that character? Am I wrong?

 

[italarican]

I think there were some photos uploaded for this beer early on but they are no longer available. Does anyone have any photos? I have not liked the other barely wines that I have had in the past due to the dark fruit character (I believe that is the piece I’m picking out). Given this is a single malt with MO I would expect this to not have that character? Am I wrong?

I've made two batches of this but somehow can't find a picture. There is no dark fruit character: this is rich, boozy toffee deliciousness. It is so simple to make and just a fantastic beer. I've lost count of the number of non-brewers who've asked to buy some from me. Has made for a great present for people!