Mystery brew barleywine and yeast question.

[OpenSights]

I have about 20lbs of mystery grain I got for free from my LHBS when it closed. Probably 6-7 different bags. I also bought a bunch of various specialty grains and have about 45lbs of 2 row on hand.

I want to do a 5 gallon batch, 120 minute boil and age a barleywine. The grain I think has enough random specialty grain and thinking of adding 2 row. Thinking of WLP099, and harvest.

This is going to be a big beer with a high OG. With WLP099 should I think about yeast nutrients depending on OG?

Cheers!

 

[day_trippr]

Big pitch, with plenty of O2, another round of O2 6 hours post-pitch, yeast nutes I guess (still not sure they are needed after all these years but they won't hurt).

Hopefully you can discern what you actually have and not end up with 40% crystal malts in a huge OG that will be lucky to break 1.040 in the end. Speaking of which, might want to get hold of some glucoamylase in advance...

Cheers!

 

[OpenSights]

The biggest bag was for a 5 gallon AG batch of brown ale that was called in. They wanted an extract. Others I know have some base malt, just not sure about most since the were probably for extract. Kinda why I’m thinking of adding some 2 row.... now that I think of it... I have some LME that should be used soon. Maybe skip the 2 row and LME @10 minutes.

O2 after 6 hours from pitch. Interesting! Would that be something for any beer or just high gravity?

I’ll have to see if I have glucoamylase and read up about it. I probably have some.

I splurged when my LHBS closed. Best pick I could find of my stash. The tray is sitting on stuff I have no idea what it’s for....

That was my birthday present to myself. 10+ y/o 120 and fresh crack of 1792 SB.

 

[OpenSights]

Big pitch,

Should I use two of the canned wort and one vial of yeast? With extra time?

Planning weekend after this.

 

[day_trippr]

- The 6 hour O2 thing is a "huge beer" tool - I would not use it on anything under 90~100 points or so, but massive brews can benefit.
- The gluco would be a last-resort tool if the FG wants to stick somewhere syrupy.
- Use a yeast calculator (like the one provided by our host), set the Pitch Rate to 1.25M cells/ml/°P along with the rest of your particulars, and see what it says you need for cell count - and how close you are with your yeast. Because...
- ...for sure you're going to want to do a starter because a single pack of any strain will not handle a true barleywine well...

Cheers!