Oak aged barleywine recipe

[urg8rb8]

I plan on making this soon:

1.5# pale malt 2-row
1# 120L
12oz munich malt
.5# special roast
.5# victory malt
12# amber LME
2# corn sugar
2# turbinado sugar

1oz columbus @60 min
.75oz sterling @30 min

Est OG: 1.14
Est FG: 1.02

Planning to use two packets of Nottingham.

Should I be feeding the yeast 2# of sugar at a time? This is obviously a partial mash. What temp should I steep the grains at? I'm guessing high 140Fs?

Is it possible to imagine what this will taste like?

 

[cannman]

Assuming that you are brewing 5 gallons, Mrmalty.com says you need to pitch 2.5 packages of 11.5g dry yeast packs for this brew, so make it 3 packs total.

I wouldn't feed the dry yeast before hand, just pitch direct when the beer is to the proper temp. Keep the corn sugar in the brew though to dry is out a bit

I'd steep closer to 156 for better body in a barlywine. But, this is up to interpretation! Good luck!

 

[urg8rb8]

Assuming that you are brewing 5 gallons, Mrmalty.com says you need to pitch 2.5 packages of 11.5g dry yeast packs for this brew, so make it 3 packs total.

I wouldn't feed the dry yeast before hand, just pitch direct when the beer is to the proper temp. Keep the corn sugar in the brew though to dry is out a bit

I'd steep closer to 156 for better body in a barlywine. But, this is up to interpretation! Good luck!

Yes sorry this is for five gallons. . What I meant to ask is, should I ferment all the malt at first without the 4# of sugar? Then when the yeast is done, take 2# of sugar, boil it in some water, cool it, then pitch it into the fermenter. Then do the same for the other 2# of sugar.

Also what do you think about using WLP099 instead of the Nottingham?

 

[cannman]

Yes sorry this is for five gallons. . What I meant to ask is, should I ferment all the malt at first without the 4# of sugar? Then when the yeast is done, take 2# of sugar, boil it in some water, cool it, then pitch it into the fermenter. Then do the same for the other 2# of sugar.

Also what do you think about using WLP099 instead of the Nottingham?

If you're not making a starter, use Nottingham. WLP099 Needs to be prepared with a stir plate , yeast nutrients, the works. Actually, you should use yeast nutrients anyway since you're making a high gravity beer. So if you're just getting started, use Nottingham.

No, don't do what you said above. This won't do anything beneficial and you risk infection and also there's nothing to say that your yeast will pick up the sugar that late in the game. That's not the way we brew beer. Just boil it the last 15 minutes and pitch all your yeast at once.

 

[TxBigHops]

If you're not making a starter, use Nottingham. WLP099 Needs to be prepared with a stir plate , yeast nutrients, the works. Actually, you should use yeast nutrients anyway since you're making a high gravity beer. So if you're just getting started, use Nottingham.

No, don't do what you said above. This won't do anything beneficial and you risk infection and also there's nothing to say that your yeast will pick up the sugar that late in the game. That's not the way we brew beer. Just boil it the last 15 minutes and pitch all your yeast at once.

You do realize this guy is brewing a 16% ABV barleywine. Not sure what you mean by "That's not the way we brew beer." Many high alcohol beers are brewed with sugar additions during fermentation. Obviously proper care needs to be taken to ensure sanitation, but there is absolutley nothing wrong with the methodology. There's a very good chance that pitching into 1.140 wort could prevent him from ever getting down to 1.020.

 

[cannman]

You do realize this guy is brewing a 16% ABV barleywine. Not sure what you mean by "That's not the way we brew beer." Many high alcohol beers are brewed with sugar additions during fermentation. Obviously proper care needs to be taken to ensure sanitation, but there is absolutley nothing wrong with the methodology. There's a very good chance that pitching into 1.140 wort could prevent him from ever getting down to 1.020.

I've never come across a beer where additional sugar is used to bump fermentation as a part of the process when a proper starter had been made, and I think that this is what OP is shooting after.

If you want to suggest he under pitches and compensates with an in-fermenter addition... be my guest, but there are ways to calculate this variable out of the equation via proper pitching rates.

 

[urg8rb8]

I've never come across a beer where additional sugar is used to bump fermentation as a part of the process when a proper starter had been made, and I think that this is what OP is shooting after.

If you want to suggest he under pitches and compensates with an in-fermenter addition... be my guest, but there are ways to calculate this variable out of the equation via proper pitching rates.

Would doing both be beneficial?

 

[TxBigHops]

I've never come across a beer where additional sugar is used to bump fermentation as a part of the process when a proper starter had been made, and I think that this is what OP is shooting after.

If you want to suggest he under pitches and compensates with an in-fermenter addition... be my guest, but there are ways to calculate this variable out of the equation via proper pitching rates.

Hopefully you won't take offense to this, but maybe you shouldn't give advice when someone asks about something with which you're not familiar. Do a simple search and you will find that this practice is fairly common with high gravity beers. Again, my primary objection was not you giving your opinion, but to the use of the phrase "That's not the way we brew beer" implying that you did have knowledge regarding this subject and that the process he was suggesting was wrong. When, in fact, there is nothing at all wrong, and possibly very much right about that process.

Also, I have no clue what I said that would lead you to believe I was recommending under pitching.

 

[bruteforce]

I've never come across a beer where additional sugar is used to bump fermentation as a part of the process when a proper starter had been made, and I think that this is what OP is shooting after.

If you want to suggest he under pitches and compensates with an in-fermenter addition... be my guest, but there are ways to calculate this variable out of the equation via proper pitching rates.

I've done it with a 16% Quad, which turned out pretty awesome. I know dogfish head does that with their 120 minute IPA too. But the point on underpitching is very valid. I pitched 3x the yeast I normally would have for a 1.100 or less beer.

 

[cannman]

Hopefully you won't take offense to this, but maybe you shouldn't give advice when someone asks about something with which you're not familiar. Do a simple search and you will find that this practice is fairly common with high gravity beers. Again, my primary objection was not you giving your opinion, but to the use of the phrase "That's not the way we brew beer" implying that you did have knowledge regarding this subject and that the process he was suggesting was wrong. When, in fact, there is nothing at all wrong, and possibly very much right about that process.

Also, I have no clue what I said that would lead you to believe I was recommending under pitching.

OP asked about pitching 2 pounds of sugar and steeping grains, who which I answer appropriately.

I find it slightly disturbing of your conclusive interpretation of "That's not the way we brew beer"... "We" does not encompass you or the folk of HBT. This is who: www.easternsierrabrewers.com . People who trade with me know I brew with a small group of brewers with just about every beer (take a look at the like in my signature) and the truth is, we've never implored the technique mentioned. MAYBE I should have been more clear as to whom WE was referring to as to, but at the time who would have thought to? You took it out of context. Please be tolerant and understand that we are all trying to help here and I suggested the way I know we can ferment a high gravity beer with reference to the calculator used using proper pitching rates and yeast strain. Unfortunately "but maybe you shouldn't give advice when someone asks about something with which you're not familiar" IS offensive.

If you are going to employ a technique where you do not pitch enough yeast to properly attenuate the wort, by definition, this is under pitching. If this is part of the technique used to ferment high gravity wort, then again, I don't know why you would take offense. While new to me, I'm sure the technique is valid if you are so passionate about it.

So please, share with me a resource that ferments beer with the technique as I would love to understand it fully. I love beer, I love this forum, and I love learning a new technique. There is more than one way to ferment a batch and we should all be grateful for the knowledge we all posses and thankful for the willingness of people trying to share this with others.

Sorry for the content @urg8rb8 . Your thread did not deserve this. Good luck with your 1.140! I hope you found what you were looking for.

 

[cannman]

Would doing both be beneficial?

I'm not sure I can forecast yeast behavior with mid fermenting additions in BeerSmith... Project for the night~!

If you add sugar, you reraise the gravity... so my understanding is you would be trying to take advantage of additional yeast propagation to chew through that wort. Each yeast has an alcohol tolerance and Danstar simply states that is high tolerant (I read somewhere that up to 20%? I'm not sure where though.) At 84% attenuation, you're hitting 15.75%, so your wort without the additional sugar should hit FG if your OG is there and enough yeast is ready at start.

 

[tbred]

I recently brewed a DFH 120 inspired beer that ended up at 20%. I spent a week adding sugar during active fermentation, twice a day! If you want to do this, just make sure fermentation is active. I stirred the sugar into the beer so I had to keep up with my sanitizer. Just watch out for the hot alcohol taste/smell. Ran into that with my batch. As far as Calculating gravity just use the point method for late addition sugars. Hope my rambling helped. Good luck with your batch!

 

[TxBigHops]

cannman

You’re right about one thing; the OP didn’t deserve to have his thread hijacked with your lengthy diatribe. I didn’t take anything out of context. You provided him with an incorrect response to his question (No, don't do what you said above. This won't do anything beneficial…) and I corrected you. I also specifically asked you to explain your “we” statement, but you did not in your immediately subsequent answer. I think that anyone who posts a question on HBT, and gets an answer that “we” don’t do that could easily assume that by “we” you mean the community on HBT. If you want to give your personal experience or opinion, that will be much more easily understood by using “I”.

This needs to be over. HBT is not about your personal feelings or whether you are “disturbed” that someone didn’t interpret what you said the way you wanted them to.

 

[urg8rb8]

To be honest with you, the "that's not the way we brew beer" seemed a little off-putting.

I also didn't say I wanted to hold off on the steeping grains. I mentioned adding just the simple sugars later during the fermentation process. I also didn't say I wanted to under pitch in lieu of feeding the yeast with simple sugars.

It's all good though. Thanks for the responses!

 

[urg8rb8]

Just wanted to give an update. I fermented the beer with only the grain sugars and left the simple sugars on the side. When fermination significantly slowed down, I started feeding the yeast the simple sugars. Result: FG of 1.030 with an ABV of 15.5%!