Barleywine

[dannyjed]

@TXFlyGuy

@erockrph

@TXFlyGuy

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

What OG are you targeting, and are you brewing an American BW or English BW? I’d use caution with Crystal malt in a big beer, especially in an English BW where the hops are less prominent. You can end up with something cloying sweet if you’re not careful.

For Am BW I’d keep it under a pound of Crystal malt for 5 gallons, for English I’d skip it altogether and just use a flavorful base malt like GP or MO. A bit of Munich would be fine in either style, but I’d use a relatively light hand since there is so much malt backbone to begin with.

Target OG 1.107.
This will be an English style, no dry hopping.

The grain bill calls for:
1 1/4 lbs Carastan 34L
1 lb Special B
2 lbs clover honey

That would be too much Special B for me. A little bit goes a long way with Special B in my experience.

[TXFlyGuy (Bel Air Brewing)]

@dannyjed

@TXFlyGuy

@erockrph

@TXFlyGuy

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

What OG are you targeting, and are you brewing an American BW or English BW? I’d use caution with Crystal malt in a big beer, especially in an English BW where the hops are less prominent. You can end up with something cloying sweet if you’re not careful.

For Am BW I’d keep it under a pound of Crystal malt for 5 gallons, for English I’d skip it altogether and just use a flavorful base malt like GP or MO. A bit of Munich would be fine in either style, but I’d use a relatively light hand since there is so much malt backbone to begin with.

Target OG 1.107.
This will be an English style, no dry hopping.

The grain bill calls for:
1 1/4 lbs Carastan 34L
1 lb Special B
2 lbs clover honey

That would be too much Special B for me. A little bit goes a long way with Special B in my experience.

Sent from my iPhone using Tapatalk

1 pound is too much in a total 24 lb grain bill?

[dbeechum]

@TXFlyGuy

1 pound is too much in a total 24 lb grain bill?

And how.

[dannyjed]

@TXFlyGuy

@dannyjed

@TXFlyGuy

@erockrph

@TXFlyGuy

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

What OG are you targeting, and are you brewing an American BW or English BW? I’d use caution with Crystal malt in a big beer, especially in an English BW where the hops are less prominent. You can end up with something cloying sweet if you’re not careful.

For Am BW I’d keep it under a pound of Crystal malt for 5 gallons, for English I’d skip it altogether and just use a flavorful base malt like GP or MO. A bit of Munich would be fine in either style, but I’d use a relatively light hand since there is so much malt backbone to begin with.

Target OG 1.107.
This will be an English style, no dry hopping.

The grain bill calls for:
1 1/4 lbs Carastan 34L
1 lb Special B
2 lbs clover honey

That would be too much Special B for me. A little bit goes a long way with Special B in my experience.

Sent from my iPhone using Tapatalk

1 pound is too much in a total 24 lb grain bill?

With the Carastan it would be up to 9% of the grain bill. For my taste that could end up too sweet. Also, Special B can have a strong raisin flavor. That is just my taste and opinion and you might like the recipe just fine. I don’t make English Barleywines, but rather American Barleywine which is typically hopped at a higher rate. I tend to keep the Crystal malts at around 5% of grain bill and sometimes I have added none and used Munich malt.

[erockrph]

Regarding Special B, a half pound in a 5-gallon batch is plenty even for a style like Belgian Dubbel, where it is providing a large part of the characteristic flavor of the brew. If it’s just a supporting note, even 1/2 pound can be overdoing it (as I matter of fact I have an Amber on tap right now where this was too much Special B for my tastes).

And while brewers often think about how much of a malt to use as a percentage of the grist, that may work as a generalization for most styles in a typical gravity range, but that doesn’t quite scale up the same way in really big beers. There are other factors to consider in a very high gravity brew. Attenuation and residual sweetness are much bigger concerns in these styles. A well-attenuated English barleywine using 100% base malt is already going to be a bit sweet without any C-malt. In these cases I prefer to use the typical amount (by weight) you’d use in a particular batch size, rather than going by percentage of the grist.

This is probably a crappy analogy, but say I have a soup recipe that I like. I want to make a heartier version of it, so I double the amount of meat and veggies I’m using. But I wouldn’t double the amount of salt in the recipe because then it would taste too salty. I think of specialty grains like a “seasoning”, so I tend to use the same amount (in weight per volume) in bigger beers as normal-gravity ones.

[TXFlyGuy (Bel Air Brewing)]

Thanks for the info. I will take it into consideration and adjust the grains accordingly.

[denny]

@TXFlyGuy

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!    Denny’s Old Stoner Barleywine | Experimental Brewing

[TXFlyGuy (Bel Air Brewing)]

@denny

@TXFlyGuy

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!    Denny’s Old Stoner Barleywine | Experimental Brewing

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.

7 Seas Brewing

[denny]

@TXFlyGuy

@denny

@TXFlyGuy

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!    Denny’s Old Stoner Barleywine | Experimental Brewing

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 oofof  the brewery nor seen their beer aeound.

[TXFlyGuy (Bel Air Brewing)]

@denny

@TXFlyGuy

@denny

@TXFlyGuy

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!    Denny’s Old Stoner Barleywine | Experimental Brewing

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)

[dannyjed]

That beer will not taste anything like Guinness.

[TXFlyGuy (Bel Air Brewing)]

@dannyjed

That beer will not taste anything like Guinness.

Sent from my iPhone using Tapatalk

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]

@TXFlyGuy

@denny

@TXFlyGuy

@denny

@TXFlyGuy

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!    Denny’s Old Stoner Barleywine | Experimental Brewing

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?

[TXFlyGuy (Bel Air Brewing)]

@denny

@TXFlyGuy

@denny

@TXFlyGuy

@denny

@TXFlyGuy

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!    Denny’s Old Stoner Barleywine | Experimental Brewing

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]

@TXFlyGuy

@denny

@TXFlyGuy

@denny

@TXFlyGuy

@denny

@TXFlyGuy

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!    Denny’s Old Stoner Barleywine | Experimental Brewing

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.

[TXFlyGuy (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.

[TXFlyGuy (Bel Air Brewing)]

@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.

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

[denny]

@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.

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]

@denny

@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.

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.