How to ferment a barleywine?

[onkeltuka]

I'm gonna brew an American style barleywine next weekend, I would need a bit of help with how to go with fermenting it. I aim to have 4.7 gallons to fermenter of OG 1.115 wort. I have two bags of US-05 and one vial of WLP099 Super High Gravity Ale Yeast. What's better, pitching them all at one go, or pitching the US-05 first and the WLP099 some days later? Should I make a starter with the 099? Is two bags of US-05 enough?

Thanks!

 

[cmoewes]

For my barley wine I recently did, BeerSmith calculated about 2.5 packs of saf-05 (1.110 @5 gallons). I wound up pitching right onto a fresh yeast cake from an IPA (also saf-05). That yeast took me wort down to 1.010 in less than 3 days. I'd pitch the 2 packs of dry and then wait and if you get stuck add the wlp009

 

[onkeltuka]

Well that was a really efficient one! You had a blow-off tube installed, I hope?

 

[urg8rb8]

I am also going to brew a barleywine that will have an OG of approx 1.143. Any suggestions on yeast pitching there?

 

[LeftyRighty]

yeah, I will be starting a barleywine soon.... thinking of using 2 packets of Munton's Premium Gold yeast (because I have them already). Will just pitch them dry. Am also concerned about yeast for carbing, consensus seems to be to use champaigne yeast because of high ABV. My way of thinking is the extreme-high malt flavors will overpower yeast flavors.

 

[urg8rb8]

I will use WLP099. How big of a starter do you think I should make for an OG of 1.143?

 

[Doctor_M]

I wouldn't use just wlp099 for starters I think it's going to attenuate more then you want it to... Most barley wines I've seen are designed to finish a little on the highside. I guess it's personal preference but I like my barley wines to have some body/ malt character to them.

I'd use 1056, wlp001, or a few packets of us-05 and see where it got me. If it finishes too sweet then you can weigh out your options. I plan on brewing a 14% smash (Bobby m's bw recipe inspired) barley wine in 2 days! Beer Smith is predicting a fg of 1.022.

 

[urg8rb8]

I wouldn't use just wlp099 for starters I think it's going to attenuate more then you want it to... Most barley wines I've seen are designed to finish a little on the highside. I guess it's personal preference but I like my barley wines to have some body/ malt character to them.

I'd use 1056, wlp001, or a few packets of us-05 and see where it got me. If it finishes too sweet then you can weigh out your options. I plan on brewing a 14% smash (Bobby m's bw recipe inspired) barley wine in 2 days! Beer Smith is predicting a fg of 1.022.

My expected OG is 1.143 and expected FG is 1.020. That's almost 17% with an apparent attenuation of like 86%. I know that WLP099 can get me there. Not sure about the others.

Any thoughts on Wyeast 4347?

 

[onkeltuka]

Well I brewed mine yesterday, and got an OG of 1.113,pretty close to target. I pitched a 1.1 liter starter of WLP099 and 11.5 grams of rehydrated US-05. Aerated by shaking the bucket for 10 mins. Started bubbling in five hours.

The wort was thick like syrup,that seemed to affect the chilling,made it harder.

 

[urg8rb8]

Well I brewed mine yesterday, and got an OG of 1.113,pretty close to target. I pitched a 1.1 liter starter of WLP099 and 11.5 grams of rehydrated US-05. Aerated by shaking the bucket for 10 mins. Started bubbling in five hours.

The wort was thick like syrup,that seemed to affect the chilling,made it harder.

Please keep us updated!!

 

[Facinerous]

Yep. I'm intrigued as well to see how that works out for you. I have yet to do a barleywine but I'm hoping for the not to distant future.

 

[onkeltuka]

hmmm.. Took a gravity reading today after it's fermented for 7 days. Showed 1.029, that's about 11% ABV. It's still bubbling, although quite slowly.

I was surprised by the taste and how it looked; the taste was really balanced and almost light? The colour also is very light, a medium orange. Although well over 100 IBU's in there, it really wasn't bitter at all? Really strange.

There's not enough body there to really grow into anything really complex I'm afraid. Should have used darker malts. What should I do with this one? Add raisins or dates or something like that? Or Brett even? All of the above?

On a positive note the alcohol was really smooth tasting, not solventy or hot at all. It's been fermeting quite cool at 19 C (66 F), that's probably kept it under control.

 

[myndflyte]

It not being bitter at 100 IBUs isn't that strange. You have to remember you have a ton of malt in there that the hops are balancing out. Had it been a 1.060 beer with those IBUs, that would be a different story.