Author Topic: English Barleywine  (Read 1023 times)

musseldoc

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English Barleywine
« on: October 02, 2014, 09:48:00 PM »
Can you use 100% mild malt or amber malt to make an English barleywine? If you have done so, how did it turn out?

Offline morticaixavier

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Re: English Barleywine
« Reply #1 on: October 02, 2014, 09:58:47 PM »
I don't know about either of those malts specifically although at 27L I don't know how much diastatic power the amber malt will have left. The mild malt should convert just fine, maybe take a bit longer.

I made a 100% munich english barley wine once and it was okay. super malty. a bit too sweet but that might not have been entirely the fault of the munich.

I'd go for it with the mild malt. There is an old Barclay Perkins recipe from the late 1800's that uses 100% mild malt for a strong (XXX) ale.
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Offline kmccaf

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Re: English Barleywine
« Reply #2 on: October 02, 2014, 10:15:56 PM »
Amber malt is pretty potent stuff at around 10% of the grist. I don't think I'd go far above that in any recipe.
Kyle M.

Offline HoosierBrew

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Re: English Barleywine
« Reply #3 on: October 02, 2014, 10:34:50 PM »
Amber malt is pretty potent stuff at around 10% of the grist. I don't think I'd go far above that in any recipe.

^^^^^  Good at ~ 10%, but I can't see using much more, definitely not the whole grist.
Jon H.

Offline erockrph

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Re: English Barleywine
« Reply #4 on: October 03, 2014, 12:06:16 AM »
Just make sure you mash long and low. A pound or two of pale ale malt wouldn't hurt as an insurance policy for some extra enzymes.
Eric B.

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Offline hopfenundmalz

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Re: English Barleywine
« Reply #5 on: October 03, 2014, 02:58:14 AM »
Just make sure you mash long and low. A pound or two of pale ale malt wouldn't hurt as an insurance policy for some extra enzymes.
Ron Pattinson has many historic recipes that use NA malt to get more enzymes and nitrogen into the wort.
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Offline chumley

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Re: English Barleywine
« Reply #6 on: October 03, 2014, 03:23:57 AM »
The 100 percent mild malt barley wine sounds intriguing.  The 100 percent Amber malt BW sounds terrible.

musseldoc

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Re: English Barleywine
« Reply #7 on: October 03, 2014, 02:11:02 PM »
How does this sound:

Mild Malt 9 kg (88.2%)
Amber Malt 1 kg (9.8%)
English Dark Crystal 100g (1%)
English Extra Dark Crystal 100g (1%)

EKG 60g (5.4% AA) @ 60


Offline morticaixavier

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Re: English Barleywine
« Reply #8 on: October 03, 2014, 02:44:58 PM »
personally I'd skip the crystal. I liked the 100% mild malt idea. I would go for it. bitter with something neutral and hit it with some EKG and challenger late. maybe some fuggles just to annoy Denny.
"Creativity is the residue of wasted time"
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Offline hopfenundmalz

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Re: English Barleywine
« Reply #9 on: October 03, 2014, 03:45:55 PM »
An English barley wine with just Pale Ale malt ends up with plenty of malt character.
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Offline Joe Sr.

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Re: English Barleywine
« Reply #10 on: October 03, 2014, 04:05:45 PM »
I recommend a big pitch of 1968.  I can't get enough of that yeast.

It performs very well for me in big beers and just took a RIS down from 1.094 to 1.020.  Tastes great now, but needs to age.
It's all in the reflexes. - Jack Burton

Offline erockrph

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Re: English Barleywine
« Reply #11 on: October 03, 2014, 05:17:32 PM »
personally I'd skip the crystal. I liked the 100% mild malt idea. I would go for it. bitter with something neutral and hit it with some EKG and challenger late. maybe some fuggles just to annoy Denny.
+1 to everything here
Eric B.

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Offline jeffy

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Re: English Barleywine
« Reply #12 on: October 04, 2014, 01:05:29 AM »
An English barley wine with just Pale Ale malt ends up with plenty of malt character.
That's what Fuller's Golden Pride is supposed to be comprised of.  I made it once with all Pale Malt and it turned out exactly how I'd planned, but lighter in color than the BJCP guidelines suggested.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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