this is also something of a personal preference but a 46 IBU barley wine is going to taste sweet almost no matter what the FG is. even english barley wine needs a solid hop bitterness to balance all that sweetness from the alcohol not to mention the residual sugars I would aim for closer to 80 for that beer but again, personal preference. I don't care for sweet barley wine that much.
I was basing my IBUs off North Coast Old Stock (~34 IBUs), which is a beer I really love, since I've never really made a huge BW before.
Couple of things strike me as off. That's a hell of a lot of crystal malt and that won't taste anything like an alt, though it may be a fine beer non-the-less.
Even with MO as the base, as opposed to Pils, it's way off from an Alt. I know that and I wasn't necessarily trying to hit the Alt style perfectly, but I figured it would be something fun to play with since I've got some 1007 on hand. I was torn doing a Nut Brown too, which would obviously be better as a second runnings with my grist.
« Last Edit: July 24, 2014, 03:11:34 PM by sambates »
Tap: Brandy Barrel Sour, Brett IPA, Tart Cherry Berliner, Sour Coffee Porter, Witbier, Helles Bock, Helles Bock Braggot, Strawberry "Nebraskambic," Raspberry Flanders
Secondary: OatRye Blonde, Plout Sour, Blueberry Ginger Sour
Primary:Belgian Dark Strong, Scottish Wee Heavy, American Session Wild Ale, Brandy Barrel "Lincolnambic"