[dannyjed]

That beer will not taste anything like Guinness.


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[Bel Air Brewing]

That beer will not taste anything like Guinness.


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That is not the intent. She wants a dark, English style Ale, around 12% ABV. Guinness is way too light for her, in flavor and alcohol content.

[denny]

As this is a new experience, I will split a 5 gallon batch with a friend.

Would light Munich Malt fit in the grain bill?

Here is what we have so far:

Pale Malt
Dingemans Special B
Crystal Rosewood 40L

I tend to use some Munich 10 in mine.  I'd definitely lose the Special B.  As a point of comparison, here's my recipe (albeit American style) that took BOS at the OR State Fair one year.  BTW, it was 5 years old!    https://www.experimentalbrew.com/recipes/dennys-old-stoner-barleywine

Thanks for sharing your recipe.

It seems like Special B is not very popular here. My recipe is from the 7 Seas Brewery, in Gig Harbor, WA. They actually call for 13 ounces of B for a 5 gallon batch size.

https://www.7seasbrewing.com/

Special B is great, but its easy to overdo it.  I'm curious why you picked the beer as a model.  Have you ever tasted it?  I don't live too far from there and am in the area frequently, but I've never heard of  the brewery nor seen their beer around.

I got the recipe from BYO, and there were good comments. Never tried it. It looks like a simple recipe, without dry hopping. IBU 38. ABV 12%. Our friends are looking for a high-octane Guinness type beer. This looks like it would work.

(5 gallons/19 L, all-grain)
OG = 1.107   FG = 1.026
IBU = 38   SRM = 22   ABV = 12%

“Brewed slightly differently each year, but typically aged a minimum of eight months, these Barley Wines display a reddish-brown hue and exhibit prominent notes of ripe pit fruit, brown sugar, toffee, and a full-bodied, malty mouthfeel.”

17 lbs. (7.7 kg) Maris Otter pale ale malt
1.25 lbs. (0.57 kg) British carastan malt (34 °L)
13 oz. (0.37 kg) Belgian Special B malt (120 °L)
5.7 AAU Glacier hop pellets (60 min.)
(1 oz./28 g at 5.7% alpha acids)
5.7 AAU Glacier hop pellets (40 min.) (1 oz./28 g at 5.7% alpha acids)
3.6 AAU East Kent Golding hop pellets (20 min.) (0.75 oz./21 g at 4.75% alpha acids)
2.4 AAU East Kent Golding hop pellets (5 min.) (0.5 oz./14 g at 4.75% alpha acids)
2 lbs. (0.91 kg) clover honey (10 min.)
1⁄2 tsp. Irish moss (30 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast or Safale US-05 yeast
3⁄4 cup (150 g) dextrose (if priming)

If you want a high octane German style beer, why not a doppelbock?

[Bel Air Brewing]

As this is a new experience, I will split a 5 gallon batch with a friend.

Would light Munich Malt fit in the grain bill?

Here is what we have so far:

Pale Malt
Dingemans Special B
Crystal Rosewood 40L

I tend to use some Munich 10 in mine.  I'd definitely lose the Special B.  As a point of comparison, here's my recipe (albeit American style) that took BOS at the OR State Fair one year.  BTW, it was 5 years old!    https://www.experimentalbrew.com/recipes/dennys-old-stoner-barleywine

Thanks for sharing your recipe.

It seems like Special B is not very popular here. My recipe is from the 7 Seas Brewery, in Gig Harbor, WA. They actually call for 13 ounces of B for a 5 gallon batch size.

https://www.7seasbrewing.com/

Special B is great, but its easy to overdo it.  I'm curious why you picked the beer as a model.  Have you ever tasted it?  I don't live too far from there and am in the area frequently, but I've never heard of  the brewery nor seen their beer around.

I got the recipe from BYO, and there were good comments. Never tried it. It looks like a simple recipe, without dry hopping. IBU 38. ABV 12%. Our friends are looking for a high-octane Guinness type beer. This looks like it would work.

(5 gallons/19 L, all-grain)
OG = 1.107   FG = 1.026
IBU = 38   SRM = 22   ABV = 12%

“Brewed slightly differently each year, but typically aged a minimum of eight months, these Barley Wines display a reddish-brown hue and exhibit prominent notes of ripe pit fruit, brown sugar, toffee, and a full-bodied, malty mouthfeel.”

17 lbs. (7.7 kg) Maris Otter pale ale malt
1.25 lbs. (0.57 kg) British carastan malt (34 °L)
13 oz. (0.37 kg) Belgian Special B malt (120 °L)
5.7 AAU Glacier hop pellets (60 min.)
(1 oz./28 g at 5.7% alpha acids)
5.7 AAU Glacier hop pellets (40 min.) (1 oz./28 g at 5.7% alpha acids)
3.6 AAU East Kent Golding hop pellets (20 min.) (0.75 oz./21 g at 4.75% alpha acids)
2.4 AAU East Kent Golding hop pellets (5 min.) (0.5 oz./14 g at 4.75% alpha acids)
2 lbs. (0.91 kg) clover honey (10 min.)
1⁄2 tsp. Irish moss (30 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast or Safale US-05 yeast
3⁄4 cup (150 g) dextrose (if priming)

If you want a high octane German style beer, why not a doppelbock?

That would be an option, and my wife likes it. But we want an English Ale this time.

[erockrph]

As this is a new experience, I will split a 5 gallon batch with a friend.

Would light Munich Malt fit in the grain bill?

Here is what we have so far:

Pale Malt
Dingemans Special B
Crystal Rosewood 40L

I tend to use some Munich 10 in mine.  I'd definitely lose the Special B.  As a point of comparison, here's my recipe (albeit American style) that took BOS at the OR State Fair one year.  BTW, it was 5 years old!    https://www.experimentalbrew.com/recipes/dennys-old-stoner-barleywine

Thanks for sharing your recipe.

It seems like Special B is not very popular here. My recipe is from the 7 Seas Brewery, in Gig Harbor, WA. They actually call for 13 ounces of B for a 5 gallon batch size.

https://www.7seasbrewing.com/

Special B is great, but its easy to overdo it.  I'm curious why you picked the beer as a model.  Have you ever tasted it?  I don't live too far from there and am in the area frequently, but I've never heard of  the brewery nor seen their beer around.

I got the recipe from BYO, and there were good comments. Never tried it. It looks like a simple recipe, without dry hopping. IBU 38. ABV 12%. Our friends are looking for a high-octane Guinness type beer. This looks like it would work.

(5 gallons/19 L, all-grain)
OG = 1.107   FG = 1.026
IBU = 38   SRM = 22   ABV = 12%

“Brewed slightly differently each year, but typically aged a minimum of eight months, these Barley Wines display a reddish-brown hue and exhibit prominent notes of ripe pit fruit, brown sugar, toffee, and a full-bodied, malty mouthfeel.”

17 lbs. (7.7 kg) Maris Otter pale ale malt
1.25 lbs. (0.57 kg) British carastan malt (34 °L)
13 oz. (0.37 kg) Belgian Special B malt (120 °L)
5.7 AAU Glacier hop pellets (60 min.)
(1 oz./28 g at 5.7% alpha acids)
5.7 AAU Glacier hop pellets (40 min.) (1 oz./28 g at 5.7% alpha acids)
3.6 AAU East Kent Golding hop pellets (20 min.) (0.75 oz./21 g at 4.75% alpha acids)
2.4 AAU East Kent Golding hop pellets (5 min.) (0.5 oz./14 g at 4.75% alpha acids)
2 lbs. (0.91 kg) clover honey (10 min.)
1⁄2 tsp. Irish moss (30 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast or Safale US-05 yeast
3⁄4 cup (150 g) dextrose (if priming)

If you want a high octane German style beer, why not a doppelbock?

That would be an option, and my wife likes it. But we want an English Ale this time.

I don't know that this recipe would taste very much like an English Ale. I'd replace the pale malt with an English Pale Ale malt (like Maris Otter), skip the Special B, and use a UK ale yeast that is a bit more attenuative and not super flocculant. WY1028 and WLP007 come to mind, but there are plenty of other good choices.

[Bel Air Brewing]

After all the input, the recipe is being tweaked a bit.
Thanks for all the advice and help.

After looking at the medal winning recipes here, a number of them use Special B.

I used Carabohemian in my last Porter, with good results.

Would this be appropriate in a Barleywine?

[Saccharomyces]

It is going to be difficult to reach your desired ABV.  Most yeast cultures are going to sputter around 9 to 10% ABV and that is when sufficient yeast is pitched.

[Bel Air Brewing]

It is going to be difficult to reach your desired ABV.  Most yeast cultures are going to sputter around 9 to 10% ABV and that is when sufficient yeast is pitched.

Yes, I understand. We will live with whatever we get. I plan to over-pitch...like I always do!

[denny]

It is going to be difficult to reach your desired ABV.  Most yeast cultures are going to sputter around 9 to 10% ABV and that is when sufficient yeast is pitched.

I have never had a problem reaching 12% with WY1056, 1272, 1450 or US05.  10+% with WY1728.  I realize those may be anomalies but if so they're consistent anomalies

[dannyjed]

It is going to be difficult to reach your desired ABV.  Most yeast cultures are going to sputter around 9 to 10% ABV and that is when sufficient yeast is pitched.

I have never had a problem reaching 12% with WY1056, 1272, 1450 or US05.  10+% with WY1728.  I realize those may be anomalies but if so they're consistent anomalies

The Barleywine I made in November with WY 1450 came out at 11.4% ABV.


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[erockrph]

It is going to be difficult to reach your desired ABV.  Most yeast cultures are going to sputter around 9 to 10% ABV and that is when sufficient yeast is pitched.

I would say that if your fermentation is stalling at 9-10%, then you haven't pitched sufficient yeast. Like Denny, I routinely get US05 over 12%. I've even gotten WLP037 to go from 1.142 down to 1.024 with a very large pitch and sufficient oxygenation. This is the most bizarrely flocculant strain I've ever seen, and it blew White Labs numbers for ABV tolerance and attenuation out of the water despite the exceptionally high starting gravity.

Big beers are a different animal, and the required yeast management is a bit different. But that doesn't preclude success.

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[ynotbrusum]

I really think the fermentability of the wort has as much to do with it as the yeast vitality.  Make a fermentable enough wort (step mashing perhaps?) and pitch healthy yeast and you will probably turn out fine.  I once did a 14% batch and it took longer to finish, but it finished eventually.  My recollection is that it was White Labs 001 or 002 - I knew from nothing on that yeast selection.

[Bel Air Brewing]

My two yeast selection options are Safale S-04 (9-11%), Wyeast London Ale (11%).

I have a half gallon slurry of each one, very fresh.

[Bel Air Brewing]

My OG is 1.087 / 20.9 BRIX.

Will this get me in the ballpark for a Barleywine?

Upon further review, the style ranges from OG 1.080 to 1.1+.

I think this will work!

[Bel Air Brewing]

Here is what the wort looked like right out of the boil kettle, at 70 degrees.