Barley Wine (Wrong forum?)

[sub82]

Should this be in the wine forum??!

First brew of 2013 - planning for it to be ready next winter...

4.5kg Pale Ale (5 EBC)
400g Crystal malt (120-140 EBC)
330g Chocolate (1000 EBC)
80g Peated (4 EBC)

Mash in 10l at 68°C for 60 minutes.

Boil:
3.0kg Liquid extract - light (9 EBC) for 60 min
50g Old Fuggles (?%) for 60 min
50g Challenger (7.6%) for 60 min
15g Cascade 7.4% for 60 min
15g Cascade 7.4% for 15 min
1tsp Irish Moss for 15 min
15g Cascade 7.4% for 5 min

15g Cascade 7.4% dry hop in secondary

Safale US05

Target: Final Vol 15l - S.G. 1.120

Ended up 17l - S.G. 1.095
Overshot the target volume...

 

[Moley]

Should this be in the wine forum??

You can make a barley wine from unmalted barley and without boiling with hops - that would go under Wine & Cider.

For the recipe and method you're using, this is in the right place.

Sounds interesting :thumb:

 

[Ceejay]

And actually, that's a really good point. A lot of AG brewers think "I can't brew that as my mash tun is too small" but forget that you can always add liquid extract or DME to boost up the OG, whilst still retaining the characteristics of the malts you're using.

Barley wine, is really just a super strong beer, innit not ( :grin: )?

 

[johnnyboy1965]

Hops in a Barley Wine ?

 

[sub82]

Hops in a Barley Wine ?

Yeah - would you think there shouldn't be?

 

[graysalchemy]

Johnyboy Barley wine is a beer not a wine so yes it is hopped.

 

[sub82]

Thanks Moley! Hopefully won't be too peaty.

 

[sub82]

Ceejay - definitely. Got inspired by the other 10%ABV+ winter beers in our offie this year!

 

[johnnyboy1965]

Why would you want to put any hops in Barley Wine?

 

[johnnyboy1965]

You just arent going to taste or smell any hops in a 10%, unless you dry hop to the extreme

 

[Ceejay]

Why would you want to put any hops in Barley Wine?

'cos a Barley Wine is actually just a really strong beer. Check out the BJCP guidelines:

http://www.bjcp.org/2008styles/style19.php#1b

"Very rich and strongly malty, often with a caramel-like aroma. May have moderate to strong fruitiness, often with a dried-fruit character. English hop aroma may range from mild to assertive"

It's really a balance thing by the sounds of it. You need a bit of bit of bitterness there to balance out all the sweetness, and as much hop aroma as you like. Sounds bloody delicious! :drink:

 

[bunkerbrewer]

You just arent going to taste or smell any hops in a 10%, unless you dry hop to the extreme

Looks like this is about balance rather than hoppiness to me though - some bitterness to balance to sweetness and alcohol?

 

[bunkerbrewer]

Ceejay is a faster typist than me :)

 

[johnnyboy1965]

This is why you have to choose you yeast correctly

 

[DirtyCaner]

I've been thinking about doing a barley wine a lot. But my mash tun is too small...

...and I dont really want to use extract.

But then I thought. Why not just do 2 mashes and get the first one on the boil and reducing in boiler whilst second one mashes.

Anyone done this?

DirtyC

 

[boozy_shoes]

I've been thinking about doing a barley wine a lot. But my mash tun is too small...

...and I dont really want to use extract.

But then I thought. Why not just do 2 mashes and get the first one on the boil and reducing in boiler whilst second one mashes.

Anyone done this?

DirtyC

Not this way no, but I have read about the method and I'm tempted to do it myself whereby you use the wort from your first mash as the strike "water" for a second mash.

some details off another forum here: http://www.brewboard.com/index.php?showtopic=85148

 

[graysalchemy]

Barley wines need to have quite a high bittereness as because of their high gravity they tend to be quite sweet. The bitterness balances out the sweetness. Also high gravity beers are not as efficient at fixing alpha acids as lower gravity beers as more of the protein material take out the alpha acids in the break material.

One thing to avoid with them in excess crystal malt as it can leave to much sweetness, some of the seciality malts special B or caramalt are better suited.

I recently did a bitter which was meant to end up at 1055 but ended up nearer 1070 because of overnight mashing and using crisps malts. As a result I hadn't anticipated this and the beer was way under hopped and cloyingly sweet. I ended up compensating the bitterness with Isomerised hop liquid to get the BU:GU ratio back to where it should be.

The right hop bitterness is a very important part of any beer, whether it be an uber bitter APA or a sweeter less bitter Scottish heavy.

:thumb: :thumb:

 

[sub82]

Some pick-ures!

Brewing is coming.

Grain shot.

Sparging setup.

Boiling.

Rehydrating the yeast.

Aerated wort ready for (yeast) love.

Lets go!

 

[Vossy1]

Great post and pics sub :clap: , hope it's a good'un :thumb:

 

[sub82]

Thanks Vossy! As long as it's drinkable