Recipe Request: Bass No 1 Barleywine?

[Miraculix]

Well, I guess I will have to go buy a 12L Speidel fermentation tun and a bottle wand to be "Funky Only"...
I got an old timey inspired Ris recipe in the works aswell that I intend to age on oak and Brett.

I've got a leaky 20l speidel which could be used for this.... But I'd have to make it air tight again somehow. Too many times filling boiling wort directly into it at the end deformed the opening a bit so the lid does not screw on 100% tight anymore.

 

[DBhomebrew]

I'm currently working out my plans for a second go at a brett'd English stock ale. My first go is in bottles ~five weeks now. First tasting bottle is in the fridge waiting for an opportune time to pop the cap. 11-or-so % isn't an everyday thing for this drinker. Maybe tonight.

Started at 1.091, mashed at 156F. Sacc took it down to 1.023, brett got it down to 1.012. Dry for a 1.091, but not bone dry. Sample at bottling was absolutely delicious.

https://www.homebrewtalk.com/threads/old-ale-blends.696679/
I've got a year old bottled batch of 1914 Courage RIS. 1.095ish, finished at about 1.030. It's pretty syrupy, I wish I had been brave enough to add brett. Definitely will do a rebrew one of these years.

Note the mash temp for the Truman KXXX. 162°F.

 

[Miraculix]

I just remeber having like 5 1gallon glas demijons standing around... I could as well just brew a strong ale, primary for two weeks in the normal fermenter and then split it up and secondary in these 1 gallon ballons. After I moved houses.... I could then even add the brett after primary to keep the primary clean but... naa, where would be the adventure if I would do that

 

[Protos]

I've got a year old bottled batch of 1914 Courage RIS. 1.095ish, finished at about 1.030.

I remember, last year you and I, unaware of each other's brewing pursuits, brewed that 1914 Courage Imperial Stout (no "Russian" in the original label, btw) almost at the same date.
Glad to hear that yours came out delicious!
Mine got an Acetobacter infection in the process of bretting (because of the loose hydrolock cap, I suspect), turned very acidic and to the backyard it went, to be used as a slug-trap bait. Not that the slugs totally ignored it, but to tell you the truth I was expecting more interest from their side to a beer designed so carefully and elaborately.

 

[Protos]

(posted to the wrong thread sorry)

 

[Steveruch]

Perfect choice. And yes, skip the dry hop, no point in a beer that is aged 6 months+. You want to mash long and low though, otherwise you might run into attenuation problems. Also the choice of yeast is more crucial in this case than it would be with 20% invert.

Or you hop it with aging in mind.
Many years ago I brewed A British barleywine that got dinged in competition for being too hoppy. A year later it got my best score ever and second in BOS.