Priming Sugar for Barley Wine

[JMG680]

So my barley wine has been in the secondary for 2 months and its time to bottle it before I leave for Afghanistan for 6 months. I was wondering if you use less priming sugar for a barley wine than for a ale. Does anyone out there know how much priming sugar I should use.

Thanks,
John

 

[Poindexter]

The 2009 AHA style guide does not include carb levels for Brit or US barleywines, I don't have my 2008guide handy. Per Mosher (Radical Brewing) p 68, 0.55 cups per five gallons will bring you in at medium low carbonation with 0.67 cups per 5 gallons will bump you up to medium carbonation.

In ounces thats 3.75ozs per 5 gallons for medium and 4.5ozs per 5 gallons for medium.

All of the above are using corn sugar as the priming agent. Personally I would go with something like 3.8, 3.9 or 4.0 ounces.

Just age those the whole six months you are gone, it will take that batch a while to carb up and settle down.

One last thing, come home safe.

 

[JMG680]

The 2009 AHA style guide does not include carb levels for Brit or US barleywines, I don't have my 2008guide handy. Per Mosher (Radical Brewing) p 68, 0.55 cups per five gallons will bring you in at medium low carbonation with 0.67 cups per 5 gallons will bump you up to medium carbonation.

In ounces thats 3.75ozs per 5 gallons for medium and 4.5ozs per 5 gallons for medium.

All of the above are using corn sugar as the priming agent. Personally I would go with something like 3.8, 3.9 or 4.0 ounces.

Just age those the whole six months you are gone, it will take that batch a while to carb up and settle down.

One last thing, come home safe.

Thanks, for the carb tip and the well wishes. I will let them carb up the whole time, one other thing...... do i need to add yeast to the brew. It was a OG of 1.1280 and a FG of 1.030.... is the yeast all used up?

 

[Beernip]

1.280?! That can't be right. That would be 30% abv. If it was 1.128 you would be pushing 13% and the alcohol levels may kill off the yeast.

Barleywines tend to have a lot of non fermentable sugars so wouldn't be surprised if it was done fermenting at 1.030 but would need to see the recipe to be sure.

 

[JMG680]

1.280?! That can't be right. That would be 30% abv. If it was 1.128 you would be pushing 13% and the alcohol levels may kill off the yeast.

Barleywines tend to have a lot of non fermentable sugars so wouldn't be surprised if it was done fermenting at 1.030 but would need to see the recipe to be sure.

Oops, Yes 1.128 OG. it was 14 LBS Malt Extract for 5 gal. wanted to hit as High in the teens as i could

 

[Homercidal]

Garh, I forgot I have a 2.5 gallon barleywine that needs to be primed as well. Just over 6 months old I think. Yeah, I keep good records.