[yso191]

My next brew will be an American Barleywine.  Can someone recommend a Brun' Water profile for this please?

[HoosierBrew]

I used Amber Bitter last time and liked it a lot.  The maltiness comes through loud and clear, even on that profile.


EDIT -  I found the balance of the beer quite a bit like Bigfoot with this profile, so I'll likely keep using it, FWIW.

[morticaixavier]

that sounds good to me. I'm sure you could use amber balanced as well. or amber malty.

[69franx]

Jon and Jonathan, I would assume the same thoughts if it were an English Barleywine: any of the 3 ambers should give good results. Just lean towards what I am looking for in my brew: malt, bitter, or balanced?

[denny]

For EBW, I'd go amber balanced or malty.  For ABW, definitely amber bitter.

[morticaixavier]

I didn't read closely enough. go for bitter for an ABW.

[HoosierBrew]

Frank, Denny's right (go figure) -  For English, I'd use Amber Balanced or Amber Malty.

EDIT - English BW should be all about malt complexity, with just enough hop character to balance out excess sweetness.

[mabrungard]

No, I recommend including the extra sulfate of the Bitter profiles. Here is the reason why:

There is a history of big beers and sulfate. Before the advent of IPA, Burton was actually known for their big beers, most notably, Burton Ale. It was essentially an English Barleywine and noted for its pleasant finish. They also made beers for the Russian Imperial court.

The extra 50 ppm (or so) sulfate that the Bitter profiles call for is minor in comparison to the sulfate level that was likely in Burton waters (somewhere between 300 and 800 ppm). So I contend that the drinker of a English or American Barleywine will not notice much difference, but should welcome a little more drying in the finish that should help balance that big malty finish that will be present in those big beers. 

[69franx]

Good to know Martin. EBW next up on my brew schedule

[HoosierBrew]

Good advice Martin. Historically, those beers always had fairly high sulfate, and it would help balance a sweet finish easier. Like I posted, I use 'Bitter' for American BW and there's certainly no shortage of malt character there.

[yso191]

Thanks everyone.  Amber bitter it is.