Feedback on Barleywine Recipe

[milo_leon]

Hello all!

I am looking for feedback on a barleywine - I am curious about the hop combo/schedule and if the IBU is too high for a BW. Also would like any input on the flaked rye and if I should use flaked barely instead. Honestly, any thoughts would be appreciated!

6 gal eBIAB batch
90 min mash @ 148 with 70% efficiency
120 min boil
OG: 1.100
Est FG: 1.017, ABV 10.8%
IBU: 97
SRM: 14
Yeast: re-using San Diego yeast cake after I rack the pumpkin stout off
Water: BrunWater Amber Dry- 51ppm Ca, 23ppm Mg, 20ppm Na, 51ppm Cl, 110ppm SO4

Grains
15# pale malt (60%)
5# munich malt 9L (20%)
3# flaked rye (12%) **I have not used this before, curious about the spiciness from the rye
1# table sugar (4%)
0.5# cara60 (2%)
0.5# cara90 (2%)
1# rice hulls

Hops
FWH: 2oz Magnum (14.7% AA)
15m: 1 oz each of Amarillo (8.8%), Mosaic (12%), and Simcoe (13%)
Flameout: 1 oz each of Amarillo (8.8%), Mosaic (12%), and Simcoe (13%)
Dryhop: 1 oz each of Amarillo (8.8%), Mosaic (12%), and Simcoe (13%)
**AA% is from BrewCipher, IBU may vary on what I get from LHBS

 

[bmaupin]

I make an english barleywine with rye that I really like - 3# rye malt, 1.25# c75, 0.5# c35, 2 to 1 ratio Maris otter to us pale, and 50 ibus with nugget and ekg. I've made this 4 times, sometimes with 3# munich, and I like it better without the munich.

I've also made one american barleywine, same base malts, c120 instead of the c35, 75 ibus with chinook, centennial and amarillo.

I would recommend either an english barleywine with the rye, or an American without it.

The magnum instead of chinook would make it less harsh and drinkable sooner.

 

[cubalz]

I like it but I don't understand the 2 hour boil. Lower your strike water volume and cut the boil to 90 or even 60. That second gen San Diego super yeast will chew through that wort like a fat guy at a Chinese buffet, use a big blow off tube!!!

 

[ESBrewer]

Although not a rye specialist yet, I would probably use either malted rye or a little bit of rye crystal instead of the flaked rye. Even at 12% the flakes probably won't make it that spicy but they do make it somewhat sticky and the starch must be converted by the enzymes from your base malt. Malted rye would give you more diastatic power and the modified malted stuff in general tends to be a bit less sticky, although it can be harder to mill and it is not pre-gelatinized. Some people say that malted rye gives more flavor. You could use rye malt up to 20% to get some rye character. Maybe add some rice hulls or oat husks to prevent stuck mash.

 

[milo_leon]

I like it but I don't understand the 2 hour boil. Lower your strike water volume and cut the boil to 90 or even 60. That second gen San Diego super yeast will chew through that wort like a fat guy at a Chinese buffet, use a big blow off tube!!!

Normally I would do a shorter boil, but I noticed my efficiency drops when I brew bigger beers on my system if I do not sparge so I want to hold back a gallon to rinse after the mash. With 1.543 qt/lb, I will have 9.64 gal to mash and one gal left for the sparge.

 

[milo_leon]

Although not a rye specialist yet, I would probably use either malted rye or a little bit of rye crystal instead of the flaked rye. Even at 12% the flakes probably won't make it that spicy but they do make it somewhat sticky and the starch must be converted by the enzymes from your base malt. Malted rye would give you more diastatic power and the modified malted stuff in general tends to be a bit less sticky, although it can be harder to mill and it is not pre-gelatinized. Some people say that malted rye gives more flavor. You could use rye malt up to 20% to get some rye character. Maybe add some rice hulls or oat husks to prevent stuck mash.

Thanks for the input! I thought about flaked rye since I figured it would add body to the beer (ie. similar to flaked barley/oats/etc). I may stick with flaked rye since I've read conflicting information about which gives more rye flavor between flaked/malt rye, so may be worth the experiment for me. Lastly, I already have 1# of rice hulls in the batch as well.

 

[cubalz]

Normally I would do a shorter boil, but I noticed my efficiency drops when I brew bigger beers on my system if I do not sparge so I want to hold back a gallon to rinse after the mash. With 1.543 qt/lb, I will have 9.64 gal to mash and one gal left for the sparge.

Gotcha! I should have known there was a good reason. Enjoy the brew day!

 

[brownni5]

Thanks for the input! I thought about flaked rye since I figured it would add body to the beer (ie. similar to flaked barley/oats/etc). I may stick with flaked rye since I've read conflicting information about which gives more rye flavor between flaked/malt rye, so may be worth the experiment for me. Lastly, I already have 1# of rice hulls in the batch as well.

Flaked rye to increase body, table sugar to remove it. Something doesn't jibe there. I wouldn't think body would be a concern in a 1.100 beer.

A whole pound of rice hulls? That mash will never stick!