NoIguanaForZ
Well-Known Member
My grandfather died recently (not unexpectedly). I've been meaning to make a barleywine for some time, and picking some ingredients with an eye to honoring him makes sense to me (his birthday's in November, when this'll probably be ready to drink, too). In particular, he was fond of scotch, and I've never brewed with peated malt before. He was also an avid sailor, at least prior to his stroke, which I'm looking to allude to with the hop selections.
Recipe so far:
Batch size: 6 gallon
Yeast: 3x satchel Nottingham, rehydrated
Overnight mash starting at 151 F, extended boil
Grain bill:
-8oz peat-smoked malt (2.1%)
-1 lb Simpson's Double Roasted Crystal/C120 (4.2%)
-1.5 lb Caramunich 40 (6.3%)
-21 lb Pale 2-row
Hops:
Currently thinking 1.5oz Polaris (~18.4%, ~58 IBU) at 45 min, 1oz at flameout. Willing to entertain suggestions, pondering Chinook and Admiral as well.
Thoughts, particularly on the hops?
Recipe so far:
Batch size: 6 gallon
Yeast: 3x satchel Nottingham, rehydrated
Overnight mash starting at 151 F, extended boil
Grain bill:
-8oz peat-smoked malt (2.1%)
-1 lb Simpson's Double Roasted Crystal/C120 (4.2%)
-1.5 lb Caramunich 40 (6.3%)
-21 lb Pale 2-row
Hops:
Currently thinking 1.5oz Polaris (~18.4%, ~58 IBU) at 45 min, 1oz at flameout. Willing to entertain suggestions, pondering Chinook and Admiral as well.
Thoughts, particularly on the hops?