Thinking about a parti gyle barley wine / bitter.
1.100 OG 100% chevallier 100+ IBUs of EKG and fuggles
1.040 OG 100% chevallier second runnings 25 IBUs
Big starter of 1028 London, O2 for 2 minutes, start ferment at 62f and ramp to 68F over 10 days.
Mash low, I've heard chevallier doesn't ferment out as well as other malts. Hoping the barley wine ferments out to 1.020-25
Anyone do anything like this with chevallier? I'm hearing good things about the malt, what flavor profile is everyone getting?
Bitter goes in the keg after a couple weeks, Barley Wine goes into some 22s, and sample it a month in for carbonation, then into the basement to age.
Any problems I might run into? Issues with recipe?
Thanks! Been away awhile, but 6 beers done in the past month, back with a vengeance!