All Grain Barley Wine

[clibit]

That yeast done good! :thumb:

What's the smell like then?!

 

[rodabod]

Smells promising: butterscotch and a lot of booze. What I'm aiming for is what you get in the best barley wines though: that stewed fruit / rum 'n' raisin / toffee flavour which is smooth and viscous.

Cloudy sample is chilling and settling in the fridge, and I will guzzle it when it looks clear enough this evening.

 

[rodabod]

I've had a look through the recorded figures in my brew day notes, and I believe the extra attenuation is due to me mashing at a slightly lower temp than intended. I was going for 70c, but I achieved more like 67c.

 

[rodabod]

Oh man, it's now dropped to 1014...... That yeast is serious.

Dry hopped tonight. Sample waiting in the fridge. Just hope it doesn't taste too dry.

 

[Covrich]

That is going to be what 11% what was your pitching gravity I know you say pre boil was 1096

 

[DoctorMick]

I've just bought that Mikkeller book, have you tried any of the other recipes from it rodabod?

 

[rodabod]

That is going to be what 11% what was your pitching gravity I know you say pre boil was 1096

I will need to check my notes. I had to head to the Cotswolds for a few days for a course, so have been away. I reckon 11% sounds like a good guess.

 

[rodabod]

I've just bought that Mikkeller book, have you tried any of the other recipes from it rodabod?

It's the first recipe I've tried. Toøl Goliat is an incredible beer by the way, so check it out. Massive ingredient list though!

 

[rodabod]

All bottled into 250ml stubby bottles. A word of warning for anyone else planning to do this: they are very fragile and I cracked two while bottling....

I've calculated ABV to be 10.83%

This one needs three months minimum ageing, and I can see why. At the moment it is sweet and malty with what actually seems like quite a soft hop flavour and aroma despite the massive quantities. The booze is upfront though, and has a slight burning roughness to it. Typical of unripe beer, but obviously more noticeable here. The flavours need to develop and soften out.

I guess I'll report back at Christmas as to how they taste, assuming I don't end up comatose.

 

[Jeff Brewjubbly]

I made an 11% beer I called 'The Epidural'. It was very drinkable from about 6 months and best savored after the 1 year mark. My wife absolutely loved it :)

 

[rodabod]

Just opened my first bottle of this last night, and honestly, it's pretty amazing. I wish it had been my recipe and not Mikkeller's!

It's typical of a good barley wine: caramel, toffee, butterscotch flavours, and it's almost as if it's slightly salty as its so rich. Hop aroma is still there, and it works well with the flavours.

 

[clibit]

So all them hops are not making a big impact? Drowned out by malt and alcohol?

 

[rodabod]

More so the malt. I certainly wouldn't say it isn't hoppy as it is, but it has all that malt to battle with, plus the beer has to be aged before drinking. Hoping I can maybe hold onto some for twelve months at least.

Also, the head retention is very good which is surprising for the ABV. It's like a layer of cream. Much be the cara-Vienna which was added.

 

[clibit]

How much did you make in the end, 12 or 24 litres?

 

[rodabod]

12 litres, so I think I ended up with something like 40 stubby bottles and the rest are 330ml. Enough to kill a small horse anyway.

 

[clibit]

Don't waste it on the horse. Kill yourself. ;-)