Barley wine recipe

bennyineire

Hey there peps,
I going to try a my first Extract Barley Wine from my left over hops and steeping grains and would love some advice.


Benie's Barley Wine

Batch size 12L
ABV 10.1% IBU 80

Light DME 3kg

Steeping Grains
Crystal 40 300g
Crystal 113 150g
Chocolate 100g

Hops
Magnum 10g @60
Amerillo 10g @50
Magnum 5g @40
Cascade 10g @40
Cascasde 10g @30
Amarillo 10g @30
Amerillo 10g @15
Saaz 10g @15


I really like SN bigfoot and quite like Anchor's Old Fog horn,
I still have some fuggles and some more saaz but thats it on the hops front,
I have 150g more chocolate grain
600g of Crystal 40
800g of Crystal 113

Is the recipe good as is or do you recommend adding something from what I have left. I don't want to buy anymore ingredients.

Thanks in advance

n97 mini

You'll get a nicer beer if you put in all your Magnum at 60 and leave the rest for between 15 and 0.

bennyineire

Mmm do you reckon, I feel I need the IBU range to be up around 80 for this type of beer

Hingo

If you plan to age this over the next year + your IBUs will fall out over time. To be honest I haven't made one yet but I've tasted a few decent homebrewed ones. The key is time, the longer, the better.
(I'm sure this is not news to you)

bennyineire

Yep I'm prepared for aging, I'm goona age for at least 6 months

bennyineire

So I've tweaked this recipe a little thanks to some advice on the hombrew site, so this is what I've currently got

Benie's Barley Wine

Batch size 12L
ABV 10.6% IBU 83
Colour (SRM) 26.4

Light DME 3kg

Steeping Grains
Crystal 40 600g
Crystal 113 150g
Chocolate 100g

Hops
Magnum 15g @60
Cascade 15g @60
Fuggles 20g @40
Cascade 20g @10
Amerillo 30g @10

I'm gonna buy some more Cascade and I'll drop hop with this also

sharingan

Skip the dry hop. Barleywines are all about the aging. The maturation time will kill off a lot of the hops.

sharingan

We have a barley wine on the go that is 100% pale malt, and all the hops are 60m old leaf hops that have been hanging around too long. It is gone into a whisky barrel for some extended aging.

Done right, barleywines should be really simple, as their complex flavour and character is built up over time by the action of the yeast and residual chemistry. Any flavour imparted by late/dry hop additions will have long disappeared after the required amount of aging.

It is typical to age barleywines for years not months.

As an aside, a barleywine can be a really cheap high gravity beer. You can use it to mop up older leftover hops, all cheap malt etc. and make something good out of cheap ingredients.

Hingo

sharingan wrote: »

We have a barley wine on the go that is 100% pale malt, and all the hops are 60m old leaf hops that have been hanging around too long. It is gone into a whisky barrel for some extended aging.

Not to go off topic but

This your own Whiskey Barrel? Or a Club Barrel Project? If it's the former, (and it's a relatively small one) can you buy these?

sharingan

Hingo wrote: »

Not to go off topic but

This your own Whiskey Barrel? Or a Club Barrel Project? If it's the former, (and it's a relatively small one) can you buy these?

It belongs to a club member. They are easy enough to source from distilleries in the uk, but the shipping is expensive.

Filling them is a project in itself though.