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General Category => Beer Recipes => Topic started by: pyrite on April 14, 2011, 11:31:00 PM

Title: Recipe of the Week: American Barleywine
Post by: pyrite on April 14, 2011, 11:31:00 PM
I plan on brewing this tomorrow, and am wondering when I should dry hop, before or after extended aging?

http://www.homebrewersassociation.org/pages/community/blog/show?title=recipe-of-the-weel-american-barleywine
Title: Re: Recipe of the Week: American Barleywine
Post by: beveragebob on April 15, 2011, 12:40:14 AM
Both depending on your process and equipment. 5 lbs dextrin malt .....seriously?
Title: Re: Recipe of the Week: American Barleywine
Post by: tschmidlin on April 15, 2011, 01:17:54 AM
Also, this is a problem:

"Ingredients for 10 U.S. gallons"
.
.
.
"White Labs WLP 001 California ale yeast (2L starter)"
.
.
.
"Original Specific Gravity: 1.100"
Title: Re: Recipe of the Week: American Barleywine
Post by: pyrite on April 15, 2011, 01:41:15 AM
Don't hate on the Brewer, hate on the recipe.lol :D

Yes I will be adding 5lbs of cara-pils..I want it chewy.....I'll also be aging in a 10gal oak barrel..

I know by dry hopping prior to extended aging I'll get a different flavor than if I dry hop after aging.  However, what is more traditional/ true to style/ or what the style guidelines would accept?
Title: Re: Recipe of the Week: American Barleywine
Post by: pyrite on April 15, 2011, 01:54:56 AM
Also, this is a problem:

"Ingredients for 10 U.S. gallons"
.
.
.
"White Labs WLP 001 California ale yeast (2L starter)"
.
.
.
"Original Specific Gravity: 1.100"

I have a cake all lined up, and ready to go.
Title: Re: Recipe of the Week: American Barleywine
Post by: pyrite on April 15, 2011, 01:55:31 AM
Both depending on your process and equipment. 5 lbs dextrin malt .....seriously?

Thanks for the advice!
Title: Re: Recipe of the Week: American Barleywine
Post by: a10t2 on April 15, 2011, 02:45:01 AM
I would seriously consider using something less than 10 lb (!) of crystal malts.
Title: Re: Recipe of the Week: American Barleywine
Post by: morticaixavier on April 15, 2011, 04:18:12 PM
Seriously less crystal!

I just starting tasting a BW that is 100% 2 pale malt with 2 lbs of maple syrup and mashed at 149 and it finished at 1.016 from 1.096. If I had left out the syrup it wouild probably have finished higher and if I had mashed higher...it's plenty chewy. With BW you want most or even all of your caramel character to come from the long boil.
Title: Re: Recipe of the Week: American Barleywine
Post by: 1vertical on May 03, 2011, 01:35:43 PM
And for the dry hopping, I would not do that in the oak  but rather in
your serving keg after you take the beer out of the oak. Just easier
to manage the vegetative material in a corney v.s. trying to remove
hop material you may not desire in your oak bbl.
Title: Re: Recipe of the Week: American Barleywine
Post by: bluesman on May 03, 2011, 01:45:30 PM
And for the dry hopping, I would not do that in the oak  but rather in
your serving keg after you take the beer out of the oak. Just easier
to manage the vegetative material in a corney v.s. trying to remove
hop material you may not desire in your oak bbl.

+1

To get the most out of dry hopping, it is always better to add them to the serving keg just prior (1-2 weeks) to serving. The fresher the better IMO.