heywolfie1015
Well-Known Member
I've read in various places that getting the proper OG for a barley wine is difficult because you have to use a large amount of mash and sparge water and then boil off some water to raise up the OG. I've also read that using extract is a useful way to "cheat" your way up to the required OG.
Right now, I am looking at a recipe which requires 17 lbs. of pale 2-row, 3 lbs. of Munich, and a little over 1 lb. of specialty grains. If I mash 9 lbs. of the pale malt and the 3 lbs. of Munich, steep the specialty grains, and then add 6 lbs. of pale extract to the resulting wort, would that be an adequate way to "cheat" my way into a proper barley wine OG?
It just seems that doing it this way would make the whole process easier and more manageable. Has anyone ever done this, and to what result?
Right now, I am looking at a recipe which requires 17 lbs. of pale 2-row, 3 lbs. of Munich, and a little over 1 lb. of specialty grains. If I mash 9 lbs. of the pale malt and the 3 lbs. of Munich, steep the specialty grains, and then add 6 lbs. of pale extract to the resulting wort, would that be an adequate way to "cheat" my way into a proper barley wine OG?
It just seems that doing it this way would make the whole process easier and more manageable. Has anyone ever done this, and to what result?