zam216
Well-Known Member
Ok I want to make my first barleywine after my stout is done around the holidays and have it age for a few months on oak cubes possibly soaked in a bourbon I haven't decided on that just yet. Heres what I have so far:
15lbs of 2 row pale malt
3 lbs of munich malt
1lb of 60L crystal
.5 lb carapils
1.5 oz simcoe hops 60 minutes
1 oz centenial hops 20 minutes
1 vile dry english ale yeast on a stir plate
Aged on Oak cubes not sure the amount yet
What I am going for here is a barleywine that has notes of grapefruit with a nice oak flavor. Just curious how the recipe looks for a barleywine and ensuring a good malt flavor with the ability for the oak to come through with a hint of grapefruit from the hops. I was also thinking maybe a roasted barley addition? Also not sure how much oak to put it on and for how long. I was thinking somewhere from 3-6 months but I can do less or more if need be. Also other than soaking the oak is there other flavoring methods for them?
15lbs of 2 row pale malt
3 lbs of munich malt
1lb of 60L crystal
.5 lb carapils
1.5 oz simcoe hops 60 minutes
1 oz centenial hops 20 minutes
1 vile dry english ale yeast on a stir plate
Aged on Oak cubes not sure the amount yet
What I am going for here is a barleywine that has notes of grapefruit with a nice oak flavor. Just curious how the recipe looks for a barleywine and ensuring a good malt flavor with the ability for the oak to come through with a hint of grapefruit from the hops. I was also thinking maybe a roasted barley addition? Also not sure how much oak to put it on and for how long. I was thinking somewhere from 3-6 months but I can do less or more if need be. Also other than soaking the oak is there other flavoring methods for them?