Anybody ever make one? I have been thinking about it. Some 2 row, munich, rye, and crystal. Heavy on the hops Columbus and Chinook maybe some cascade thrown in. Any suggestions or thoughts would be appreciated. Thanks!
So here is what I have come up with
14# 2 row
3 # munich
5# rye malt
1.5# crystal 60
2# sugar
Mash at 153-154
3 oz. columbus @ 90
2 oz. chinook @ 20
2 oz. columbus @ 5
2 oz. columbus DH
I know the Ibu’s are high for the style, but that’s how I like it.
Thinking about US-05 for the yeast.
Anyone ever do anything like this?
I am thinking between the lower mash temp, and sugar the F.G. should end up around 1.018-1.020
I have not made a Barleywine before, so any input would be great. Thanks!
I’ve made rye BW a few times. To me, it looks alike a lot of crystal.
Thanks, Denny. I’ll scale back the crystal by half. What where your thoughts on the rye BW’s you have made?
Well, of course this is coming from a rye freak, but I love 'em. You have to be careful that the mouthfeel doesn’t get too big, but the sugar should take care of that.
Cool, thanks for the quick response. I am going to give this a try, I think it should turn out pretty darn good.
It’s a matter of personal taste, barleywines usually do not finish dry. To my tastes, I’d leave the crystal as it is. JMO.
On further reflection, I’d agree with you!
I thought about making one a few years back, and still might, but I have been burned by rye recently (rye-bock, rye-wit) and am staying away for a while - am beginning to think its just not a flavor I like, though I do occasionally have a beer with rye that is enticing.
Anyhow, I like the looks of your recipe, and I certainly wouldn’t change the crystal amount - that’s about the amount I use in mine, and I think mine is lower OG than yours.
What I don’t like is I think the sugar level is too high. I used 1lb of sugar in my IIPA and it brings the beer from 1.076-8 down to 1.012. I personally like my ABWs rich, malty and chewy, not thinner, hop focused and boozy. Given the higher gravity, I would bump down to 1lb. JMO.
Maybe sub some extract for the sugar to keep your FG up around 1.020?
Thanks for the tips. I figure if I drop a pound of sugar, my OG will be in the 1.110 range (thinking my eff. will be around 60%?, I normally get 80-85% on a basic pale ale with an OG in the 1.050 range.) So with an 1.110 start, I think I might have trouble getting down to 1.020, more like 1.027. Maybe if I mash at 150, it will get me a point or two lower? Would a FG of 1.027-1.030 be too high? Plus I still have not nailed down a yeast yet, I was thinking of US-05, but am now thinking about getting a liquid yeast maybe 1272 or 1056. I just kinda don’t like the thought of using a dry yeast in a beer that is this big, maybe I am concerned over nothing.
If you can get from 1.110 to 1.030 you achieved about 72-73% attenuation. If you can get it down to 1.020 you’ll be at about 82% attenuation, which is still attainable for US-05, but that might be a stretch…
Not if you’re starting at 1.110!
okay - bunch of things. 1.027 won’t be too high with that high of a SG. and I actually like my ABWs to be 1.020-1.024, but I start ~ 1.090-95. but with the 1lb of sugar, I doubt you’ll finish that high. In fact, I would think you would finish at that level without any sugar.
I have used the dry US-05 in some of my bigs (ABW and RIS) the past 2 years, and not noticed anything different, except the ease of use (since I didn’t necessarily have to make a pale ale beforehand to get enough yeast). Just pitch 2, maybe 3 packs and aerate the heck out of it and you’ll be golden.
1272 would be a nice choice though, as would 1450…
Thanks again! I have made Rye IPA with the 1272 and one with US-05. I preferred the 1272, I thought the fruitiness of the yeast blended well with the spice of the rye. Blatz, I agree with you on having a FG in the 20’s range. The last growler of BW I had felt thin, so I took a reading it was 1.015, kinda disappointing. I had the same one a few months earlier and it seemed to have more mouth feel to it, I liked it much better.
Well she’s in the primary, hit all my numbers right on the head :) 5.5 gallons of 1.110 Rye Barleywine it tastes great right out of the hydro sampler, I can’t wait to give it a try in a couple months! Also ended up with 5 gallons of Partigyle honey rye ale, with wild hops. We will see how that turns out, tasted kind of weak, but what the heck. Thanks everyone for your input, I really appreciate it. Oh btw I ended up just pitching 3 packs of US-05, thanks Blatz. 
Well I took a hydro reading it is down to 1.022. Wow, what a great tasting beer!! Still a bit of krausen so I will wait to go to secondary. Can’t wait to taste after dryhopping, I would highly recommend trying this recipe. I did only use 1 pound of sugar, everything else is just as stated, mashed @ 153 90 minutes, collected 8 gallons of wort, boiled 120 min. Yum Yum!!