Author Topic: American Barleywine Recipe Critique  (Read 179 times)

Offline rodwha

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American Barleywine Recipe Critique
« on: February 05, 2019, 09:18:50 PM »
For my 100th beer I figured a barleywine was fitting. I’ve not brewed anything over 8.4% so far, which means I’ve not tried a Barleywine yet. This is my 5.25 gal partial mash recipe so far:

10 lbs Ashburne Mild
8 lbs light LME (FO)
1 lb Dingeman’s caramunich
1 lb Dingeman’s caravienne
0.375 lb light DME @ 20 mins
0.375 lb light DME (starter)
0.75 oz Chinook (13%) FWH
1.125 oz Chinook @ 14 mins/49 min whirlpool
US-05

The yeast is washed slurry that I keep going as I found I got slightly better attenuation and flocculation than the WLP001 I had been using prior. I use a whisk to aerate and keep it in my fermentation chamber for ~1 1/2 days.

So would anyone recommend any changes? If so why?

Offline denny

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Re: American Barleywine Recipe Critique
« Reply #1 on: February 05, 2019, 09:28:14 PM »
For my 100th beer I figured a barleywine was fitting. I’ve not brewed anything over 8.4% so far, which means I’ve not tried a Barleywine yet. This is my 5.25 gal partial mash recipe so far:

10 lbs Ashburne Mild
8 lbs light LME (FO)
1 lb Dingeman’s caramunich
1 lb Dingeman’s caravienne
0.375 lb light DME @ 20 mins
0.375 lb light DME (starter)
0.75 oz Chinook (13%) FWH
1.125 oz Chinook @ 14 mins/49 min whirlpool
US-05

The yeast is washed slurry that I keep going as I found I got slightly better attenuation and flocculation than the WLP001 I had been using prior. I use a whisk to aerate and keep it in my fermentation chamber for ~1 1/2 days.

So would anyone recommend any changes? If so why?

I might lose the caravienne, depending on the fermentability of the DME.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline denny

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Re: American Barleywine Recipe Critique
« Reply #2 on: February 05, 2019, 09:32:05 PM »
As a comparison, a 5 year old version of this won the OR state fair a number of years ago...the reason for 2 yeasts is that we made a 10 gal. batch, fermented 5 gal. with each yeast, then blended at bottling....

#367 Old Stoner 10

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):        11.00    Wort Size (Gal):   11.00
Total Grain (Lbs):       61.50
Anticipated OG:          1.111    Plato:             26.11
Anticipated SRM:          20.7
Anticipated IBU:         114.9
Brewhouse Efficiency:       56 %
Wort Boil Time:             70    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:       1.50    Gallons Per Hour
Pre-Boil Wort Size:   12.75    Gal
Pre-Boil Gravity:      1.096    SG          22.80  Plato


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 66.7    41.00 lbs. Pale Ale Malt (2 Row)         France         1.039      2
 24.4    15.00 lbs. Munich Malt Great Western (2- America        1.035     10
  4.9     3.00 lbs. CaraMunich 80                 France         1.034     40
  4.1     2.50 lbs. Crystal 60L                   America        1.034     60

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  5.00 oz.    Zeus 2008                         Whole   16.40  33.9  First WH
  7.00 oz.    Centennial                       Pellet   8.30  73.1  60 min.
  2.00 oz.    Amarillo 2008                     Whole    9.50   7.9  10 min.
  2.00 oz.    Centennial                      Pellet   8.30   0.0  Dry Hop


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Tsp    Yeast Nutrient                 Other     10 Min.(boil)
  2.00 Tsp    Gypsum                         Other     60 Min.(boil)
  1.00 Unit(s)Whirlfolc                      Fining    15 Min.(boil)


Yeast
-----

Wyeast 1450 Denny's Favorite and WY1272 Am. Ale II
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

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Offline rodwha

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Re: American Barleywine Recipe Critique
« Reply #3 on: February 05, 2019, 09:32:38 PM »
For my 100th beer I figured a barleywine was fitting. I’ve not brewed anything over 8.4% so far, which means I’ve not tried a Barleywine yet. This is my 5.25 gal partial mash recipe so far:

10 lbs Ashburne Mild
8 lbs light LME (FO)
1 lb Dingeman’s caramunich
1 lb Dingeman’s caravienne
0.375 lb light DME @ 20 mins
0.375 lb light DME (starter)
0.75 oz Chinook (13%) FWH
1.125 oz Chinook @ 14 mins/49 min whirlpool
US-05

The yeast is washed slurry that I keep going as I found I got slightly better attenuation and flocculation than the WLP001 I had been using prior. I use a whisk to aerate and keep it in my fermentation chamber for ~1 1/2 days.

So would anyone recommend any changes? If so why?

I might lose the caravienne, depending on the fermentability of the DME.

When I’m unfamiliar with a style I look at commercial recipe sheets and compare to posted recipes of which I didn’t see any (too much to sift through as it’s not separated by style). The combination of the two specialty grains was in theirs so I ran with it. Why would you drop it?

Offline BrewBama

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Re: American Barleywine Recipe Critique
« Reply #4 on: February 05, 2019, 09:33:59 PM »
Love the beer’s name Denny!


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Offline rodwha

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Re: American Barleywine Recipe Critique
« Reply #5 on: February 05, 2019, 09:35:45 PM »
Love the beer’s name Denny!


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Right!

Offline rodwha

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Re: American Barleywine Recipe Critique
« Reply #6 on: February 05, 2019, 09:36:53 PM »
Forgot to post the numbers:

Estimating a 75% efficiency

1.112/1.021
11.9%
98 IBUs
15 SRM

Offline denny

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Re: American Barleywine Recipe Critique
« Reply #7 on: February 05, 2019, 09:59:32 PM »
For my 100th beer I figured a barleywine was fitting. I’ve not brewed anything over 8.4% so far, which means I’ve not tried a Barleywine yet. This is my 5.25 gal partial mash recipe so far:

10 lbs Ashburne Mild
8 lbs light LME (FO)
1 lb Dingeman’s caramunich
1 lb Dingeman’s caravienne
0.375 lb light DME @ 20 mins
0.375 lb light DME (starter)
0.75 oz Chinook (13%) FWH
1.125 oz Chinook @ 14 mins/49 min whirlpool
US-05

The yeast is washed slurry that I keep going as I found I got slightly better attenuation and flocculation than the WLP001 I had been using prior. I use a whisk to aerate and keep it in my fermentation chamber for ~1 1/2 days.

So would anyone recommend any changes? If so why?

I might lose the caravienne, depending on the fermentability of the DME.

When I’m unfamiliar with a style I look at commercial recipe sheets and compare to posted recipes of which I didn’t see any (too much to sift through as it’s not separated by style). The combination of the two specialty grains was in theirs so I ran with it. Why would you drop it?

2 reasons...the DME will likely have some unfermentables in it, and if so yo don't want to get them too high.  If you can find some specific info in the DME, it could guide you as to whether to use the caravienne or not.  And also becasue it won't really contribute much to flavor compared to the caramunich.  But this is all SWAG.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline jeffy

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Re: American Barleywine Recipe Critique
« Reply #8 on: February 05, 2019, 10:11:37 PM »
What is the purpose of this:
0.375 lb light DME @ 20 mins
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995

Offline rodwha

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Re: American Barleywine Recipe Critique
« Reply #9 on: February 05, 2019, 10:14:28 PM »
Get me closer to 12% ABV (my goal), which I’ll potentially go over as I bottle.

Offline rodwha

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Re: American Barleywine Recipe Critique
« Reply #10 on: February 05, 2019, 10:22:47 PM »
For my 100th beer I figured a barleywine was fitting. I’ve not brewed anything over 8.4% so far, which means I’ve not tried a Barleywine yet. This is my 5.25 gal partial mash recipe so far:

10 lbs Ashburne Mild
8 lbs light LME (FO)
1 lb Dingeman’s caramunich
1 lb Dingeman’s caravienne
0.375 lb light DME @ 20 mins
0.375 lb light DME (starter)
0.75 oz Chinook (13%) FWH
1.125 oz Chinook @ 14 mins/49 min whirlpool
US-05

The yeast is washed slurry that I keep going as I found I got slightly better attenuation and flocculation than the WLP001 I had been using prior. I use a whisk to aerate and keep it in my fermentation chamber for ~1 1/2 days.

So would anyone recommend any changes? If so why?

I might lose the caravienne, depending on the fermentability of the DME.

When I’m unfamiliar with a style I look at commercial recipe sheets and compare to posted recipes of which I didn’t see any (too much to sift through as it’s not separated by style). The combination of the two specialty grains was in theirs so I ran with it. Why would you drop it?

2 reasons...the DME will likely have some unfermentables in it, and if so yo don't want to get them too high.  If you can find some specific info in the DME, it could guide you as to whether to use the caravienne or not.  And also becasue it won't really contribute much to flavor compared to the caramunich.  But this is all SWAG.

Missed this post somehow.

I buy from MoreBeer. Used to be the DME was Briess, but that may have changed. Same with the LME.

As an aside I see they offer a Munich LME. Might that play better with with the Ashburne Mild? I noticed you used Munich grains in yours but less than 1/2.

Offline rodwha

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Re: American Barleywine Recipe Critique
« Reply #11 on: February 05, 2019, 10:24:01 PM »
Looked it up on their site and it shows it is still from Briess. States it’s 99% base malt and 1% carapils.

Offline BrewnWKopperKat

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Re: American Barleywine Recipe Critique
« Reply #12 on: February 05, 2019, 11:06:27 PM »
http://www.brewingwithbriess.com/Products/Extracts.htm will get you to product information on the various DME/LME products. Briess offers a Munich DME which may be available at morebeer.