American Barley Wine

[OMGTheyKilkenny]

This is my first barley wine, and my first time using an extended boil. Constructive criticism is most appreciated!

Fermentables:
17 lbs. Maris Otter
1.5 lbs. Carapils
1 lb. Caramel 60
.5 lb. Caramel 40L

Boil:
180 min
120 min: 2 oz. Columbus pellets
15 min: 1 Whirlfloc tablet, 1 tsp. Wyeast beer yeast nutrient blend
5 min: 2 oz. Cascade pellets

Yeast: WLP090 San Diego Super Yeast

One of the lessons I've learned so far is that complex beer doesn't need a complex recipe. I'm only using two different caramel malts because that's what I had laying around.

As for the yeast, I've never used SD Super before, but I've heard outstanding things from you all. I started a 1 L starter last night. My plan is to cold crash, pour off the beer, and do a 2 L starter on top of that.

For the mash profile, I'm planning to mash at 156 with approx 1.4 qt/lb. I was originally thinking I would go no sparge and do a standard 1 hour boil, but longer boil seems to be how the big boys do it, and I really want to do this one right.

Target OG is ~1.110, target ABV is anywhere over 10%, which has thus far proven to be my 3-minute mile. Soooo many beers in the upper 9s, but I just can't seem to crack double digits.

 

[stevedasleeve]

On first glance I would say you need more hops - i shoot for 150+ calculated IBUs for anything over 1.080. Also I'd mash low. My (lower gravity) barlywine's I'll mash at 148, and put in 6 oz minimum high alpha hops.

If you want thick and sweet ignore this...!

Oh and my secret ingredient is 2 oz black patent in a 5 gallon batch...and way less crystal...

Steve da sleeve

 

[Kershner_Ale]

The Carapils isn't that necessary, you already have a big grain bill for body. Mash low, you want as much attenuation as possible before the yeast stales. I would even add some simple sugar to help attenuation. Even with SD Super I'd go with a bigger starter, it's hard to over-pitch on a Barleywine. 3 hr boil, that's a lot of evaporation.