Hey all,
I am hoping to brew a really big American Barley Wine in a couple of batches from now. I've never brewed anything this big, and basically just want to see how close I can get.
I'm new at trying to come up with recipes, so this is my first attempt.
This is for a 5g All Grain brew.
77.5% 2 row
5% biscuit
5% caramel 80 (is this enough crystal?)
5% rye malt (does 5% seem like enough to get that rye spice?)
3% cara pils/dextrose (never used before, hoping to help with foam stability)
4.4% corn sugar (i'll probably just throw in a pound, which is just under the 4.5% I need to fill up the fermentable bil)
For hops, I am a fan of Cascade, centennial, and Chinook, and I have them on hand as well as Magnum, so that's what I want to go with. each addition is about an oz.
It'll probably be a 2 hour boil.
Magnum @ 120
Chinook @ 60
Centennial @ 45
Cascade @ 25
Centennial @ 20
Cascade @ 15
Centennial @10
Cascade @ 5
Cascade/Cent/Chinook @ flame out
Not sure of dry hops because it will age so long, but I may just do an oz each in secondary a few weeks before bottling.
Does this seem like a good recipe to try?
Any comments on the malts?
Any comments on the hops/schedule?
According to beer smith i'm at about 113 IBU and 1.110 OG, with an est ABV of 12.5%
The bitternes ratio is 1.025
I think I'll mash around 148 or 150 to try to help the FG get down to 1.015 or so.
Should this age well?
[update]
Ok, I read some more, asked around some more, and took into consideration some of the ideas from the comments from the first post.
The updated recipe that I hope to brew in a week or so:
87% 2 row
5% rye malt
4% crystal 80
2% biscuit
I will be first wort hopping with:
1 oz Magnum (30.7 IBUs)
1 oz Chinook (23.2 IBUs)
The boil will be 120 minutes, with (1oz each) hop additions as follows:
Chinook @ 45 (17.7 IBUs)
Centennial @ 30 (11.6 IBUs)
Cascade @ 25 (6 IBUs)
Centennial @ 20 (9.2 IBUs)
Cascade @ 15 (4.3 IBUs)
Centennial @ 10 (5.5 IBUs)
Cascade @ 5 (1.7 IBUs)
At flameout I will be whirlpooling for about 15 minutes. I am going to add the following into the whirlpool:
1 oz Cascade
1 oz Centennial
1 oz Chinook
and then I will dry hop with:
1 oz Cascade
1 oz Centennial
1 oz Chinook
1 oz Magnum
The final stats are supposed to be:
OG: 1.110 FG: 1.017 ABV: 12.5% IBU 110 Bitterness ratio = 1.000
any thoughts on the new recipe?
I am hoping to brew a really big American Barley Wine in a couple of batches from now. I've never brewed anything this big, and basically just want to see how close I can get.
I'm new at trying to come up with recipes, so this is my first attempt.
This is for a 5g All Grain brew.
77.5% 2 row
5% biscuit
5% caramel 80 (is this enough crystal?)
5% rye malt (does 5% seem like enough to get that rye spice?)
3% cara pils/dextrose (never used before, hoping to help with foam stability)
4.4% corn sugar (i'll probably just throw in a pound, which is just under the 4.5% I need to fill up the fermentable bil)
For hops, I am a fan of Cascade, centennial, and Chinook, and I have them on hand as well as Magnum, so that's what I want to go with. each addition is about an oz.
It'll probably be a 2 hour boil.
Magnum @ 120
Chinook @ 60
Centennial @ 45
Cascade @ 25
Centennial @ 20
Cascade @ 15
Centennial @10
Cascade @ 5
Cascade/Cent/Chinook @ flame out
Not sure of dry hops because it will age so long, but I may just do an oz each in secondary a few weeks before bottling.
Does this seem like a good recipe to try?
Any comments on the malts?
Any comments on the hops/schedule?
According to beer smith i'm at about 113 IBU and 1.110 OG, with an est ABV of 12.5%
The bitternes ratio is 1.025
I think I'll mash around 148 or 150 to try to help the FG get down to 1.015 or so.
Should this age well?
[update]
Ok, I read some more, asked around some more, and took into consideration some of the ideas from the comments from the first post.
The updated recipe that I hope to brew in a week or so:
87% 2 row
5% rye malt
4% crystal 80
2% biscuit
I will be first wort hopping with:
1 oz Magnum (30.7 IBUs)
1 oz Chinook (23.2 IBUs)
The boil will be 120 minutes, with (1oz each) hop additions as follows:
Chinook @ 45 (17.7 IBUs)
Centennial @ 30 (11.6 IBUs)
Cascade @ 25 (6 IBUs)
Centennial @ 20 (9.2 IBUs)
Cascade @ 15 (4.3 IBUs)
Centennial @ 10 (5.5 IBUs)
Cascade @ 5 (1.7 IBUs)
At flameout I will be whirlpooling for about 15 minutes. I am going to add the following into the whirlpool:
1 oz Cascade
1 oz Centennial
1 oz Chinook
and then I will dry hop with:
1 oz Cascade
1 oz Centennial
1 oz Chinook
1 oz Magnum
The final stats are supposed to be:
OG: 1.110 FG: 1.017 ABV: 12.5% IBU 110 Bitterness ratio = 1.000
any thoughts on the new recipe?