I brewed a barleywine 2 weeks ago and just transferred it to secondary. I tried some, and I have to say its really.... boring tasting. Just lots of sweet one-dimensional malt with muted alcohol. I deliberately kept the hops low (30IBU) as I wanted a maltier barleywine, but they're completely missing from the flavor.
Is there anything I can do to improve it? I was thinking of doing extract additions to bring up the ABV (and repitching with Champagne yeast); could I boild hops in those to add more bitterness?
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Recipe was something like 25 lbs of Maris Otter, 2lb munich, 1lb crystal 10. Mashed at 150 (meant to be higher but I had trouble) til converted, collected 10 gallons of wort and boiled for 3.5 hours down to 5. I boiled 1 gallon separately for an hour, very hard, to increase caramelization. I can't remember my hopping schedule but it was predicted around 30IBU.
Pitched a 2l starter of Wyeast Scottish ale.
OG 1.127, currently at 1.028 with zero activity, which puts it just under 13%.
Is there anything I can do to improve it? I was thinking of doing extract additions to bring up the ABV (and repitching with Champagne yeast); could I boild hops in those to add more bitterness?
--
Recipe was something like 25 lbs of Maris Otter, 2lb munich, 1lb crystal 10. Mashed at 150 (meant to be higher but I had trouble) til converted, collected 10 gallons of wort and boiled for 3.5 hours down to 5. I boiled 1 gallon separately for an hour, very hard, to increase caramelization. I can't remember my hopping schedule but it was predicted around 30IBU.
Pitched a 2l starter of Wyeast Scottish ale.
OG 1.127, currently at 1.028 with zero activity, which puts it just under 13%.