[mtbrewer]

Anybody ever make one? I have been thinking about it. Some 2 row, munich, rye, and crystal. Heavy on the hops Columbus and Chinook maybe some cascade thrown in. Any suggestions or thoughts would be appreciated. Thanks!

[mtbrewer]

So here is what I have come up with
14# 2 row
3 # munich
5# rye malt
1.5# crystal 60
2# sugar
Mash at 153-154

3 oz. columbus @ 90
2 oz. chinook @ 20
2 oz. columbus @ 5
2 oz. columbus DH
I know the Ibu's are high for the style, but that's how I like it.
Thinking about US-05 for the yeast.

Anyone ever do anything like this?
I am thinking between the lower mash temp, and sugar the F.G. should end up around 1.018-1.020
I have not made a Barleywine before, so any input would be great. Thanks!

[denny]

I've made rye BW a few times.  To me, it looks alike a lot of crystal.

[mtbrewer]

 Thanks, Denny. I'll scale back the crystal by half. What where your thoughts on the rye BW's you have made?

[denny]

Well, of course this is coming from a rye freak, but I love 'em.  You have to be careful that the mouthfeel doesn't get too big, but the sugar should take care of that. 

[mtbrewer]

Cool, thanks for the quick response. I am going to give this a try, I think it should turn out pretty darn good.

[redbeerman]

I've made rye BW a few times.  To me, it looks alike a lot of crystal.

It's a matter of personal taste, barleywines usually do not finish dry.  To my tastes, I'd leave the crystal as it is. JMO.

[denny]

I've made rye BW a few times.  To me, it looks alike a lot of crystal.

It's a matter of personal taste, barleywines usually do not finish dry.  To my tastes, I'd leave the crystal as it is. JMO.

On further reflection, I'd agree with you!

[blatz]

I thought about making one a few years back, and still might, but I have been burned by rye recently (rye-bock, rye-wit) and am staying away for a while - am beginning to think its just not a flavor I like, though I do occasionally have a beer with rye that is enticing. 

Anyhow, I like the looks of your recipe, and I certainly wouldn't change the crystal amount - that's about the amount I use in mine, and I think mine is lower OG than yours.

What I don't like is I think the sugar level is too high.  I used 1lb of sugar in my IIPA and it brings the beer from 1.076-8 down to 1.012.  I personally like my ABWs rich, malty and chewy, not thinner, hop focused and boozy.  Given the higher gravity, I would bump down to 1lb. JMO. 

[redbeerman]

Maybe sub some extract for the sugar to keep your FG up around 1.020?

[mtbrewer]

Thanks for the tips. I figure if I drop a pound of sugar, my OG will be in the 1.110 range (thinking my eff. will be around 60%?, I normally get 80-85% on a basic pale ale with an OG in the 1.050 range.) So with an 1.110 start, I think I might have trouble getting down to 1.020, more like 1.027. Maybe if I mash at 150, it will get me a point or two lower? Would a FG of 1.027-1.030 be too high? Plus I still have not nailed down a yeast yet, I was thinking of US-05, but am now thinking about getting a liquid yeast maybe 1272 or 1056. I just kinda don't like the thought of using a dry yeast in a beer that is this big, maybe I am concerned over nothing.

[hamiltont]

If you can get from 1.110 to 1.030 you achieved about 72-73% attenuation.  If you can get it down to 1.020 you'll be at about 82% attenuation, which is still attainable for US-05, but that might be a stretch...

[denny]

Would a FG of 1.027-1.030 be too high?

Not if you're starting at 1.110!

[blatz]

okay - bunch of things.  1.027 won't be too high with that high of a SG.  and I actually like my ABWs to be 1.020-1.024, but I start ~ 1.090-95.  but with the 1lb of sugar, I doubt you'll finish that high. In fact, I would think you would finish at that level without any sugar.

I have used the dry US-05 in some of my bigs (ABW and RIS) the past 2 years, and not noticed anything different, except the ease of use (since I didn't necessarily have to make a pale ale beforehand to get enough yeast).  Just pitch 2, maybe 3 packs and aerate the heck out of it and you'll be golden.

1272 would be a nice choice though, as would 1450...

[mtbrewer]

Thanks again! I have made Rye IPA with the 1272 and one with US-05. I preferred the 1272, I thought the fruitiness of the yeast blended well with the spice of the rye. Blatz, I agree with you on having a FG in the 20's range. The last growler of BW I had felt thin, so I took a reading it was 1.015, kinda disappointing. I had the same one a few months earlier and it seemed to have more mouth feel to it, I liked it much better.