[Bel Air Brewing]

So your OG was 20 points lower than a planned?

Honestly, there was no plan other than falling somewhere inside the BJCP guidlines.

5 gallons

20 lbs Pale
3 lbs Munich
2 LBS 40 Crystal
6 oz Special B

OG: 1.087
FG: 1.019
ABV = 8.8%

Here is the BJCP info:

    OG:  1.080 - 1.120
    FG:  1.018 - 1.030
    ABV: 8 - 12
    IBU: 35 - 70
    SRM: 8 - 22

[Iliff Ave]

Oh got ya. No idea that category started with that low of an abv.

Anyone brew a BW without crystal malt? I would like to try that.

[dannyjed]

Oh got ya. No idea that category started with that low of an abv.

Anyone brew a BW without crystal malt? I would like to try that.

I have brewed Barleywines with just Pale and Munich malt. I have also brewed them with half American Two Row and half Golden Promise. They came out very nice, but in recent years I usually use around 5% Crystal 60. By the way, I make American style Barleywine and hop it very heavy (90-100 IBU) with American hops.


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[Bel Air Brewing]

Oh got ya. No idea that category started with that low of an abv.

Anyone brew a BW without crystal malt? I would like to try that.

I have brewed Barleywines with just Pale and Munich malt. I have also brewed them with half American Two Row and half Golden Promise. They came out very nice, but in recent years I usually use around 5% Crystal 60. By the way, I make American style Barleywine and hop it very heavy (90-100 IBU) with American hops.

Forgot to mention that the BJCP stats above are for English Barleywine. None in my group are hop heads. So a lower IBU. My example clocks in at 43.
This brew may turn out to be very drinkable, based on first impressions.

We will know more after some carbonation, and aging. From a purely cosmetic point of view, this has one of the prettiest colors I have seen in a beer. See post #44 for a picture.

[dannyjed]

Have you ever had an American Barleywine that has aged for a year or more? The sharp bitterness fades away and the hop flavor melds with the malt flavor to add layers of depth to the overall taste. I’ve had people who are not hopheads that really enjoy my Barleywine after it has aged for a year.


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[Bel Air Brewing]

No, as my experience drinking this style is severely limited.

Mine is still fermenting, very slowly now. Perhaps is will get up into the 9+ area for ABV? I'll let her ride for now.

Right out of the fermenter, this is balanced, malty, with subdued hop flavor, an edge towards a slight alcohol presence. Drinkable, with a little CO2.

[hopfenundmalz]

One of the best Barleywines i ever had was Young's Old Nick on Cask. It had zstonishing flavor for 7.2% ABV.

[Bel Air Brewing]

Having never tried a commercial English Barley Wine, we are pleased how this one has turned out.

After a long discussion with a local BJCP, he described the profile as "sophisticated".

My analogy is this:

American Barleywine is like, you are at a bar, and Brutus walks up to you, and in a gruff voice says, "Let's go out back, and I'll show you a thing or two."

English Barley Wine is like, while sitting at the bar, an attractive lady comes to you, and while gently stroking your face, says... "Why don't you come up and see me sometime?"

This brew has a great color, amber ruby-red. A candy like aroma, with a hint of caramel and molasses. Malt forward, with a bit of sweetness in the finish that is balanced by the warmth of the alcohol.

We suspect that it will age well, with improvements anticipated. It is not killer ABV, at only 8.8%.

My plan is to brew this again in a couple weeks, with minor mods to the grain bill.

Never brewed one of these before, but we are happy with the initial results.