Planning to brew another English Barleywine. My last one hit 10.5% ABV, and did well in competition.
Looking to up the ABV a bit, and get a more bourbon-like finish. My mash tun is pretty much maxed out at 32 lbs, for 5 gallon size brew.
What type of LME would you suggest?
I feel DME is a better product than LME. I would use light DME as it contrbutes less of it’s own flavor.
The freshest you can find. Doesn’t matter what kind really since you’re not looking to get a large percentage of your gravity from it.
But to agree with Pete, DME is a better choice if you’re not sure about the age of your LME.
I would use light DME, or maybe amber DME.
How is 32 lbs of grain not enough for a 5 gallon batch?
Lower efficiency happens when going big; it all depends on how big one wants to go and not boil wort down for a long time to hit the target.
I understand that and I make a Barleywine every year. My biggest was 12.2% ABV and I used 25 lbs for a 5 gallon batch.
DME it is, thanks for the input.
My boil is a full two hours. Hope to hit 12% or greater ABV.
I’d go with light or pilsner DME if you’re using extract, since those tend to be the most fermentable. A barleywine is already going to tend to have a high FG, so you don’t want to compound the issue with a less fermentable extract.
Thanks! The president of our brew club suggested using a liquid extract, as it is easier to manage.
Here is my original grain bill:
20 lbs Ireks Pale
3 lbs Vienna
3 lbs Munich
1 lb 40*
1 lb Briess 20*
1 lb Ireks 60*
1/2 lb Special B
I’d suggest subbing a bit of sugar for an equal amount of DME to account for its lower fermentability. I don’t find DME any more difficult to use than LME. IMO, it’s easier.
+1
I also find DME a bit easier to use than LME.
It appears that we have gone full circle on this. My grain room has the required grains on hand for this brew. The Brewer’s Friend calculator predicts about 14% ABV. So no need for extract.
When my first Barleywine was fresh (2 years old now) it had a bourbon like character, with a very slight warming effect. It has mellowed out significantly now.
I liked the fresh version better, although it is still a very nice drinking beer.
I’m curious on what yeast you are using for a 14% barleywine.
My go to ale yeast, S0-4. It will easily hit 11%. Might augment this with some champagne or wine yeast to get us over the top.
No champagne or wine yeast…I have not had good results doing that. Your results may be different. Just make a good wort and pitch a lot of yeast.
Agreed. You will be surprised how high most ale yeasts can go when given a healthy pitch.
Another brewer suggested Nottingham yeast. Ordered a bunch of it, will give it a try.
yeah, was going to say. i was going to make a large for the sake of large stout and it was going to be 3 packs of nottingham.
I’m doing an ipa on Sunday and plan to boost it up from an APA with some dme.