I have an extract American Amber Ale right now waiting to be bottled. In the process it's created a very nice cake of Denny's Favorite, Wyeast 1450 which I am loath to waste. I have been debating what to rack onto the 1450 slurry, and naturally I've been leaning towards another one of the man's brews, Denny's Old Stoner Barleywine. I've never brewed a barleywine before, but this seems like a good opportunity.
My questions are these:
- First: is this yeast suitable for a barleywine of 1.105 OG or so, made with extract? Should I be brewing something else for this yeast cake?
- Second: should I substitute out a pound of extract for sugar, to account for the relatively lower fermentability of extract?
- Third: Would using a "Gold" LME or DME be a better choice than Briess Pilsen or Munton's Extra Light DME? LME is cheaper in all cases, but, as it is less fermentable and creates "twang", my first instinct was to avoid it. Is this logical?
My tentative recipe is as follows:
10 0 Briess Extra Light Pilsen DME or Munton's Extra Light DME
3 2 Northern Brewer Munich LME
1 0 Corn Sugar
1 12 Weyermann Caramunich I
0 12 Briess Caramel 60L
first wort 60+ mins 2.0 Columbus
boil 60 mins 3.0 Chinook
boil 1 min 1.0 Centennial
How does this look? Anyone have any other barleywine extract recipes they recommend over this one? Or any other good ideas on what to do with 1450?