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Barleywine build thread
  • C_BC_B
    Posts: 77,085
    This discussion was created from comments split from The Land of Magical Enchantment.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 77,085
    Anyone ever done a barleywine partial mash? Like half DME?
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 102,382
    C_dubbs said:

    Anyone ever done a barleywine partial mash? Like half DME?



    no
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 77,085
    Lakewood said:

    C_dubbs said:

    Anyone ever done a barleywine partial mash? Like half DME?



    no

    I'm thinking about how I'm going to utilize this DME.
    "On it. I hate software." ~Cpt Snarklepants
  • CurlyFatCurlyFat
    Posts: 60,609
    C_dubbs said:

    Anyone ever done a barleywine partial mash? Like half DME?



    I did a belgian barley wine where about half the fermentables were sugar. It was BYO's 15th anniversary Ale recipe. It turned out amazing after about a year. I was struggling with my refractometer and ended up way overshooting the gravity. Mine ended up at almost 16%. It was pretty crazy.

    "Balls."
    - Thym's 100,000th post

  • C_BC_B
    Posts: 77,085
    MrCool said:

    C_dubbs said:

    Anyone ever done a barleywine partial mash? Like half DME?



    I did a belgian barley wine where about half the fermentables were sugar. It was BYO's 15th anniversary Ale recipe. It turned out amazing after about a year. I was struggling with my refractometer and ended up way overshooting the gravity. Mine ended up at almost 16%. It was pretty crazy.


    Damn. Maybe I'll do a big American Barleywine. Maybe just 5 gallons.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 77,085
    Bottle it. Forget about it.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 48,088
    partial mash barleywines are easy
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,088
    max out your mash tun with a good flavorful base malt.... MO... golden promise... something like that there... and about a pound of medium crystal

    piping_pig
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,088
    then add a shit ton of extract
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,088
    LME works a little better.... easier to disolve the amounts involved
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,088
    hop it pretty high........ so after it has aged it won't be overly sweet
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,088
    IBU should be around 75 or higher......

    piping_pig
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,088
    late addition hops.... what ever you like, but be advised.... if you age it for long it will slack off on you
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,088
    the secret is to not bottle/keg too early
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,088
    let it ferment for a good three months
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,088
    an' that's all I 'ave to say 'bout that
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 77,085
    C_dubbs said:

    ceannt said:

    partial mash barleywines are easy


    ceannt said:

    max out your mash tun with a good flavorful base malt.... MO... golden promise... something like that there... and about a pound of medium crystal


    ceannt said:

    then add a shit ton of extract


    ceannt said:

    LME works a little better.... easier to disolve the amounts involved


    ceannt said:

    hop it pretty high........ so after it has aged it won't be overly sweet


    ceannt said:

    IBU should be around 75 or higher......


    ceannt said:

    late addition hops.... what ever you like, but be advised.... if you age it for long it will slack off on you


    ceannt said:

    the secret is to not bottle/keg too early


    ceannt said:

    let it ferment for a good three months


    This is my way of writing this down.

    Thinking about trying to do a batch that targets for 6 gallons in the bucket. That way I can max out the carboy and let it bulk age a while. I don't know if that really matters though. With a 3 month primary. Just bottle it and forget about it.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 77,085
    I've pretty well decided this is either number two or three on deck. I'll have up to 8 lbs of DME and 1.5 lbs of corn sugar (I think that's what is in that bag) to get rid of. I'm not sure I want to make 10 gallons. I'll probably bottle this one anyway. Before we get into numbers and amounts I've read C-60, oats and Victory malt seems to be things common to homebrewed barleywines. Thoughts?
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 77,085
    Also, my MLT holds ~17 pounds of grain. So I'm going to fill that up then bring the batch up to gravity with DME. Still not sure if I want to do 5 gallons or 10...

    What are some thoughts on long aging in a bulk vessel vs bottles? Kenny said to primary for 3 months then bottle/keg. I could do 10 gallons and bulk age half and bottle the other half after three months...

    IDK, toss up some thoughts here.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 48,088
    This is a good one to bulk age ..... and one of the few I would consider racking .... say after a month and a half. If you bottle, you will need to add yeast at bottling ... champagne would work well with the high apv .... might be more predictable to just keg

    piping_pig
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,088
    Keep the grain bill really simple ..... I like barleywines with just base malt .... bur some crystal adds a little depth .... if you use plain 2 row ... add a couple pounds of light munich
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 77,085
    Month and a half primary, 2-6 month bulk age, add yeast and bottle. With rehydrated yeast and proper mixing even carbonation shouldn't really be an issue? I really think I want this one bottled. Depending on exactly where I target the abv I'm not going to want it tying up a tap.
    "On it. I hate software." ~Cpt Snarklepants
  • ceanntceannt
    Posts: 48,088
    Should be fine .... just don't over add the yeast
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,088
    Here is a quick and dirty example .... for a 6 gallon batch

    15 pounds base malt
    1 pound C60
    Mash at 152 or so
    Add 5 pounds DME late in boil
    Should give you an og of 1.110 with an apv around 10.7%

    Srm is around 10.... add a touch of chocolate malt to adjust color if you like
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,088
    And of course bump up the DME if you want it bigger .........
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.