Recipe of the Week: American Barleywine

Beer Recipes
1

I plan on brewing this tomorrow, and am wondering when I should dry hop, before or after extended aging?

2

Both depending on your process and equipment. 5 lbs dextrin malt …seriously?

3

Also, this is a problem:

“Ingredients for 10 U.S. gallons”
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“White Labs WLP 001 California ale yeast (2L starter)”
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“Original Specific Gravity: 1.100”

4

Don’t hate on the Brewer, hate on the recipe.lol :smiley:

Yes I will be adding 5lbs of cara-pils…I want it chewy…I’ll also be aging in a 10gal oak barrel…

I know by dry hopping prior to extended aging I’ll get a different flavor than if I dry hop after aging.  However, what is more traditional/ true to style/ or what the style guidelines would accept?

5

I have a cake all lined up, and ready to go.

6

Thanks for the advice!

7

I would seriously consider using something less than 10 lb (!) of crystal malts.

8

Seriously less crystal!

I just starting tasting a BW that is 100% 2 pale malt with 2 lbs of maple syrup and mashed at 149 and it finished at 1.016 from 1.096. If I had left out the syrup it wouild probably have finished higher and if I had mashed higher…it’s plenty chewy. With BW you want most or even all of your caramel character to come from the long boil.

9

And for the dry hopping, I would not do that in the oak  but rather in
your serving keg after you take the beer out of the oak. Just easier
to manage the vegetative material in a corney v.s. trying to remove
hop material you may not desire in your oak bbl.

10

+1

To get the most out of dry hopping, it is always better to add them to the serving keg just prior (1-2 weeks) to serving. The fresher the better IMO.