Royal Oscar American Barleywine

[Battles4Seattle]

Hey everyone, putting together a recipe and would like some feedback. It's an American Barleywine, The hops are just set for bitterness I'm looking for but not set on those hops.

It will be my first Barleywine, I'm going to be scaling it back because I only have a 10 gallon cooler. I have no clue what temperature to mash it at and for how long.

HOME BREW RECIPE:
Title: Royal Oscar
Author: Mitch

Brew Method: All Grain
Style Name: American Barleywine
Boil Time: 150 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.072
Efficiency: 60% (brew house)

STATS:
Original Gravity: 1.108
Final Gravity: 1.030
ABV (standard): 10.18%
IBU (tinseth): 111.85
SRM (morey): 14.12

FERMENTABLES:
10 lb - American - Pale 2-Row (37.5%)
10 lb - American - Ashbourne Mild (37.5%)
6 lb - Flaked Wheat (22.5%)
6 oz - Belgian - Special B (1.4%)
5 oz - German - CaraRed (1.2%)

HOPS:
2.5 oz - Warrior, Type: Pellet, AA: 16, Use: First Wort, IBU: 75.7
1 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 20 min, IBU: 26.49
1 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 5 min, IBU: 6.23
2 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 1 min, IBU: 3.42

MASH GUIDELINES:
1) Infusion, Temp: 155 F, Time: 60 min, Amount: 33 qt

YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 59 - 75 F
Fermentation Temp: 65 F
Pitch Rate: 0.35 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Seattle, WA, USA
Ca2: 10
Mg2: 0
Na: 1
Cl: 3
SO4: 3
HCO3: 20

I'm brewing this in honor of my sick Jack Russell Oscar so really want to make sure I'm not screwing it up.

The SRM is around 14 but I'm going for a golden amberish color for the color of his eyes.

Also dry hop or not to dry hop? I love a good smelly nose but don't know if it's really worth it for a barleywine.

Thanks!

 

[Battles4Seattle]

Can kind of see his eyes in this.

 

[Battles4Seattle]

Okay I think I've decided on this hop schedule, 106 IBU's.

HOPS:
2.5 oz - Warrior, Type: Pellet, AA: 16, Use: First Wort, IBU: 75.7
1 oz - Mosaic, Type: Pellet, AA: 11.5, Use: Boil for 20 min, IBU: 21.76
1 oz - Belma, Type: Leaf/Whole, AA: 12.1, Use: Boil for 5 min, IBU: 7.54
1 oz - Chinook, Type: Leaf/Whole, AA: 14, Use: Boil for 1 min, IBU: 1.72
1 oz - Mosaic, Type: Pellet, AA: 11.5, Use: Dry Hop for 4 days
1 oz - Belma, Type: Leaf/Whole, AA: 12.1, Use: Dry Hop for 4 days
1 oz - Chinook, Type: Leaf/Whole, AA: 14, Use: Dry Hop for 4 days

 

[Battles4Seattle]

So this is what I've decided on, brewing on 8/17/13 with just first runnings and making a smaller beer as well.

I'll update later with results.

HOME BREW RECIPE:
Title: Royal Oscar
Author: Mitch

Brew Method: All Grain
Style Name: American Barleywine
Boil Time: 120 min to 150 min
Batch Size: 4 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.067
Efficiency: 60% (brew house)

STATS:
Original Gravity: 1.109
Final Gravity: 1.031
ABV (standard): 10.31%
IBU (tinseth): 98.45
SRM (morey): 13.35

FERMENTABLES:
9 lb - American - Pale 2-Row (41.4%)
10.5 lb - American - Ashbourne Mild (48.3%)
1 lb - Flaked Wheat (4.6%)
1 lb - American - Smoked Malt (4.6%)
4 oz - American - Caramel / Crystal 75L (1.1%)

HOPS:
1.6 oz - Warrior, Type: Pellet, AA: 16, Use: First Wort, IBU: 63.15
1 oz - Mosaic, Type: Pellet, AA: 11.5, Use: Boil for 15 min, IBU: 23.24
1 oz - Belma, Type: Pellet, AA: 12.1, Use: Boil for 5 min, IBU: 9.83
1 oz - Chinook, Type: Leaf/Whole, AA: 14, Use: Boil for 1 min, IBU: 2.24
1 oz - Mosaic, Type: Pellet, AA: 11.5, Use: Dry Hop for 4 days
1 oz - Belma, Type: Pellet, AA: 12.1, Use: Dry Hop for 4 days
1 oz - Chinook, Type: Leaf/Whole, AA: 14, Use: Dry Hop for 4 days

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 90 min, Amount: 26.56 qt

YEAST:
Fermentis / Safale - Safale - 2 packages of rehydrated American Ale Yeast US-05

 

[Battles4Seattle]

Brew day went very well. Got ~4 gallons of 1.110 OG, checked gravity today and it's down to 1.015. Kept in a swamp cooler with a steady temperature of 68-70 degrees.

The color looked great but could have been a little darker. Taste was good, got a good smokiness I was looking for. I boiled for an hour and 45 minutes because of the volume of runnings I got and pre boil gravity.

The smaller beer was dry hopped today. I did a mini mash of 2 lbs of ash and 1 lbs of crystal 60 and used a bunch of homegrown Goldings.

I plan on transferring the Barley Wine in a week and storing it for 6 months and bottling.