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Brewing barleywine


read 2125 times • 21 replies • posted 11/16/2012 4:38:14 AM

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JulienHuxley 3076:258
Hi folks,

I plan on brewing a barleywine in the near future (monday tentatively) and I had a few questions regarding technique. Iíll be using a fairly simple recipe of 17 lbs of MO, 1.5 lb crystal 45 1 lb dark crystal 1 lb CaramunichIII.

The recipe I found called for an infusion to 148F, 60 minute mash, then a temperature raise to 152F for an extra 30 minutes. Does this make sense to you guys? Is my barleywine wort only my first runnings, with no sparge water (sparge being used to make small beer?) Any tips suggestions for mashing a barleywine welcome. Thanks!

Cheers!

Julien
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SpringsLicker 3133:131
There are many ways to brew almost any beer and the one you describe is one of them.
Personally, I would skip the step mash and do it all say at 152-154. I would also sparge unless you want to brew the small beer just for fun.
I would use about 1 lb of light to medium crystal and leave the rest out. Get your unfermentables from the caramelization you can get from a long boil. I boil mine about 6 hours and use very little crystal.
As I said, thatís another way to do it; one of many.
11/16/2012 5:16:47 AM

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HornyDevil
3.5 lbs of crystal-type malt is going to get you a beer with a pretty high FG no matter what yeast you use. Though I donít brew many barleywines, the ones that I have brewed were English-style with all Maris Otter, a decent bittering charge, and WLP002.



As to the no sparging thing, sure, you can do that if you want, but Iíd up your grain a bit because your efficiency is going to be lower than usual.
11/16/2012 5:45:55 AM

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SpringsLicker 3133:131
Originally posted by HornyDevil
3.5 lbs of crystal-type malt is going to get you a beer with a pretty high FG no matter what yeast you use. Though I donít brew many barleywines, the ones that I have brewed were English-style with all Maris Otter, a decent bittering charge, and WLP002.



As to the no sparging thing, sure, you can do that if you want, but Iíd up your grain a bit because your efficiency is going to be lower than usual.

+1 on the Maris Otter and old 1056 and itís variations are also great BW yeasts.
11/16/2012 5:56:00 AM

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Unclerudy 12:3
This is for five gallons right? With a no sparge mash, and 1.25 quarts per pound, you will only get about six gallons of runoff. And having a gallon boil off in am hour, that is probably not enough starting liquid. I would recommend around 30 pounds total of grain, do a no sparge, and do a secondrunning mild. Also make site you have a big enough starter. Brew a paddle with a similargrain bill first, and use the yeast cake for the barley wine. Wind up getting 15 gallons of different beers.
11/16/2012 6:02:14 AM

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JulienHuxley 3076:258
Originally posted by SpringsLicker
I would use about 1 lb of light to medium crystal and leave the rest out. Get your unfermentables from the caramelization you can get from a long boil. I boil mine about 6 hours and use very little crystal.
As I said, thatís another way to do it; one of many.


6 hours! I was thinking that maybe I should choose a 2 hours boil, 6 hours I had not heard about. Thanks for the tip though, Iíll certainly keep that in mind. Maybe what Iíll do is really reduce a portion of my wort on the kitchen stove and just dump that caramelized stuff in my main boil.

Originally posted by HornyDevil
3.5 lbs of crystal-type malt is going to get you a beer with a pretty high FG no matter what yeast you use. Though I donít brew many barleywines, the ones that I have brewed were English-style with all Maris Otter, a decent bittering charge, and WLP002.



As to the no sparging thing, sure, you can do that if you want, but Iíd up your grain a bit because your efficiency is going to be lower than usual.


Thanks for the tip. Iíll go along with what Unclerudy suggested and boost my base grain up quite a bit, and cut back on the crystal. I was going for two hop additions - 3 oz goldings 60 minutes and 2 oz at 10 minutes

Originally posted by Unclerudy
This is for five gallons right? With a no sparge mash, and 1.25 quarts per pound, you will only get about six gallons of runoff. And having a gallon boil off in am hour, that is probably not enough starting liquid. I would recommend around 30 pounds total of grain, do a no sparge, and do a secondrunning mild. Also make site you have a big enough starter. Brew a paddle with a similargrain bill first, and use the yeast cake for the barley wine. Wind up getting 15 gallons of different beers.


Yes for five gallons. I already have my cake, itís a bit old so I might wash it first but I should have at least a pint and a half of solid slurry to pitch.
11/16/2012 6:53:53 AM

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SpringsLicker 3133:131
Hereís a good English style BW recipe. Steve entered it as an Old Ale, but everyone who has tasted his calls it a BW. I got to taste one of the original bottles from the batch that won.

Hunterís Moon
11/16/2012 7:16:58 AM

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SpringsLicker 3133:131
Originally posted by SpringsLicker
Hereís a good English style BW recipe. Steve entered it as an Old Ale, but everyone who has tasted his calls it a BW. I got to taste one of the original bottles from the batch that won.

Hunterís Moon


BTW, Steve won Homebrewer of the Year in 2001 with Hunterís Moon being the Best of Show in the NHC that year.
11/16/2012 7:30:48 AM

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JulienHuxley 3076:258
Originally posted by SpringsLicker
Hereís a good English style BW recipe. Steve entered it as an Old Ale, but everyone who has tasted his calls it a BW. I got to taste one of the original bottles from the batch that won.

Hunterís Moon


That sounds pretty darn tasty, thanks.
11/16/2012 7:49:37 AM

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bitbucket 2159:63
Originally posted by JulienHuxley
Originally posted by SpringsLicker
Hereís a good English style BW recipe. Steve entered it as an Old Ale, but everyone who has tasted his calls it a BW. I got to taste one of the original bottles from the batch that won.

Hunterís Moon


That sounds pretty darn tasty, thanks.

That does look good. Iíve been using Gambrinus ESB as a sub for Maris Otter, and liking it. Itís way less expensive for me locally, but weirdly more expensive on Norther Brewer than floor malted MO.
11/16/2012 1:55:01 PM

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bitbucket 2159:63
Originally posted by HornyDevil
3.5 lbs of crystal-type malt is going to get you a beer with a pretty high FG no matter what yeast you use. Though I donít brew many barleywines, the ones that I have brewed were English-style with all Maris Otter, a decent bittering charge, and WLP002.



As to the no sparging thing, sure, you can do that if you want, but Iíd up your grain a bit because your efficiency is going to be lower than usual.

When Iím sparging a deep grain bed, I use the handle of a large stainless spoon as a mash rake to break up channeling. I leave the bottom several inches of grain alone. No quantitative data on how this affects efficiency, but it canít hurt.

This is also a case where a refractometer can come in handy to test your preboil wort gravity at various times during a sparge.
11/16/2012 2:04:09 PM

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