English Barleywine John's Red (English Barleywine)

[UnderThePorchBrewing]

AG version please!!!
I pick this recipe to follow, just need AG
Thanks

if I remember correctly 1 lb of DME is approx 1.67 lb grain averaging 70% efficiency. so 4 x 1.67 = 6.68 lb grain that you would need to approximately add to the 9 lb of MO

 

[hethacker12]

I transferred the beer when it went down to 1.022, but that was only 7 days. What kind of effect will this have on the beer compared to the recipe that says to keep the beer for 21 days in the primary?
I am still planning on keeping it in the secondary for another 5 weeks though.

 

[BroStefan]

I transferred the beer when it went down to 1.022, but that was only 7 days. What kind of effect will this have on the beer compared to the recipe that says to keep the beer for 21 days in the primary?
I am still planning on keeping it in the secondary for another 5 weeks though.

The current thinking is to not use a secondary. An extended time on the yeast allows the yeast to clean up the fermentation byproducts. there are no offsetting benefits from getting off the yeast any off the yeast. I secondary only lagers and sours. I've kept beers in primary for as long as 6 weeks if I didn't have a free keg.

That all said, don't worry, you'll be fine.

 

[UnderThePorchBrewing]

I transferred the beer when it went down to 1.022, but that was only 7 days. What kind of effect will this have on the beer compared to the recipe that says to keep the beer for 21 days in the primary?
I am still planning on keeping it in the secondary for another 5 weeks though.

7 days is not quite ideal but secondary for a month or so should be ok then bottle. there should be enough yeast in suspension with only a week to finish off the beer well. if there is a layer of yeast in the secondary after a few days it is ok. I usually do 2 weeks then the secondary for a month. when bottling stir up some yeast and transfer to the bottling bucket. will be a long wait but worth it. enjoy.

My 2012 batch is doing great, is 6 months in bottles and tastes close to the 2011 which is at its peak and phenomenol. this is a fantastic beer age 12 to 18 months.

 

[Kahler]

A buddy and i made this about a month ago. numbers came in a little low, but not too far off. racked to secodary last week, sample tasted great! cant wait for this to be ready.
what is the typical age you are all drinking this at?

 

[Kahler]

Anyone out there?

 

[UnderThePorchBrewing]

A buddy and i made this about a month ago. numbers came in a little low, but not too far off. racked to secodary last week, sample tasted great! cant wait for this to be ready.
what is the typical age you are all drinking this at?

6 months is usually when I drink it. it is young but very good. always save some to age. I have some (4 to 6)from each yearly batch in June '09, '10, '11, '12, and am waiting until the Holidays next year ('13) so have 5 yrs worth to sample a flight with friends

 

[dave8274]

Do you add the DME to the mash tun and mix it in?

 

[UnderThePorchBrewing]

for this I usually add the DME at the beginning of the boil to the boil pot. DME is already converted no need to mash

 

[dave8274]

for this I usually add the DME at the beginning of the boil to the boil pot. DME is already converted no need to mash

Ah ok.

The original recipe said "Mash at 154*F for 60 minutes. Add DME with about 10 minutes left."

I thought that meant add it with 10 mins left in the mash.

 

[UnderThePorchBrewing]

reread the original recipe. does sound like add at end of mash. I read it as add with 10 min left in boil. went back to my notes. did it that way the first time. second time was reading about long boils with maltier beers and melanoidin (sp?) production so did one at 90 min boil and one at 60. liked the 60 min addition the best, gives coffee, toffee, caramel tones to it.

 

[jeff62217]

I brewed this back in October, my first partial grain batch. Kind of screwed up the sparging part as I didn't have an appropriate colander and was unprepared to say the least. Ended up with 4.5 gallons and 1.094 OG.. so I didn't miss that bad, just a little short on volume. Fermented in primary for 2.5 weeks and secondary for another week. Bottled 2.75 gallons and kegged 1.75 when it was down to 1.020.

My LHBS didn't have golden naked oats, so I subbed some british crystal 50-60, about half pound in its place.

This was my first higher gravity beer also, used wy 1335 with a starter. It's clean, malty, sweet, ever so lightly boozy, and smooth. Very impressed with this one and plan to do it again, only all grain this time. Might try another sub for the golden naked oats and another yeast as well.

Edit after 3+ weeks from bottling none of my bottled beers have carbonation. Not sure if it's because of putting the beer into secondary or not.There's an ever so slight hiss when the cap is popped, but beer's completely flat. I used coopers carb drops, one per 12oz bottle, 2 for a 22. Since then I've discovered a priming sugar calculator.