Success in Barleywine

See original thread here:

http://www.ratebeer.com/forums/success-in-series-idea_253193.htm

1. 100% Maris Otter
2. Long boil (Min 2 hrs)
3. Extended maturation (at least 6 months in the bottle)

Stupid amounts of kettle hops. Low Sacc temp. Dextrose.

1. 100% Maris Otter, mash very low
2. Long boil (I normally boil 5-6 hours)
3. Lots and lots of English ale yeast at a controlled temp (or it will be off its tits on esters and worse).

Based on the first and third posts, I assume you guys are talking about English style barleywines as opposed to American style?

Originally posted by Homer321
Based on the first and third posts, I assume you guys are talking about English style barleywines as opposed to American style?

Originally posted by GarethYoung

Originally posted by Homer321
Based on the first and third posts, I assume you guys are talking about English style barleywines as opposed to American style?

That’s right - I should have said.

I don’t think that there’s much more to be said here.

Originally posted by HornyDevil
I don’t think that there’s much more to be said here.

For American Barley wines wait for the Imperial IPA discussion.

Originally posted by keanex
For American Barley wines wait for the Imperial IPA discussion.

I’ve gotten some great results from Gambrinus ESB, which I view as the North American version of Marris Otter. I have been getting it at $37 for a 25 kilo bag, which is a bit more than half the price of the ’real’ Marris Otter from most sources.