English Barleywine Recipe - Input Requested

If there is no hop aroma in the example beer, then I might cut out the 5 minute Cascade addition.

While you can't get Endeavor, can you get any other British hops?

BYO has a good hop chart, select "English Strong Ale" from the drop down menu. https://byo.com/resources/hops

 

Since you are a few months away, consider making a standard strength beer first and fermenting on the trub. I am deliberating the same thing right now for a smoked porter to drink next winter.

 

"I'm thinking about using 1335 British Ale yeast. I realize that I'll have to make a hefty starter for this. I'd rather not make in investment in a spinning plate right now, so any input on doing a large starter without a plate would be appreciated."

Another option vs. building up a BIG starter is to pitch multiple dry yeast packs. Maybe Fermentis S-04 would be a good choice here.

Just a thought.

Cheers!

Edit: Another dry yeast to consider: Danstar Nottingham.

 

I did a bit of research on Endeavor hops:

“2015 Endeavour is a new wonderfully citrusy hop that is creating a lot of interest and excitement. It has blackcurrant and loganberry aromas with grapefruit and lime citrus flavours in the background. It is a complex hop that has proven itself at St Austell and Marstons as well as with American craft brewers.”

https://www.hopandgrape.co.uk/stocks-farm-endeavour-hops.html

Maybe US grown Brewer’s Gold would be an appropriate substitute for Endeavor:

“If you are looking for a bittering hop variety that will leave behind a trail of blackcurrant, fruity and spicy notes, then consider the US version of Brewer’s Gold

The higher amount of alpha acids in this variety makes this hop a popular choice for bittering beer styles like ales, pilsners, lambics, biere de garde, and saison…”

http://brewinghopsguide.com/brewers-gold-us/

Cheers!

 

No hop aroma usually implies little to no late additions. I would drop the 5 and probably the 15 min addition, but I haven't had the beer you are emulating.

 

Do you get much aroma from those hop additions? I would suspect that basically all of the hop essential oils would be boiled off with 5+ minutes of boiling.

Cheers!

 

Hop additions at times like 15, 10, 5 minutes before the end of boil are referred to as flavor additions.

Hop additions at the end of boil and dry hoping are considered aroma additions.

Cheers!

 

i get aroma additions at 5 min for sure

 

If you want to get black current, grapefruit and lime from hops, then Bullion, Cascade and Wakatu can do that.

My only experience with wy1335 was terrible. Made a starter. Fermented cool. It took 3 weeks to finish and made 8% hop vodka.

wy1028 makes a good barleywine.

 

I get aroma from 20-0 additions depending on the hop. However, I wouldn't expect much aroma from a 6 month old barleywine unless you dry hop it before packaging.

 

I read a great article at BYO about big barleywines. Here's a link: http://byo.com/yeast/item/224-big-bad-barleywine

 

When I wrote that, I was thinking flavor/aroma. But, depending on the hop, I do get some aroma with a 10-15 minute addition. Cascade is one of those hops that seems to add both flavor and aroma at the >= 15 min point.

 

Just to make sure. You have brewed using a Cascade hop addition at 15 minutes remaining in the boil with absolutely no hop additions thereafter?

Cheers!

 

If there is some hop flavor/aroma then you probably do want some late additions. Since I have never had that beer, I would not even hazard a guess. But, a good starting point might be something like an ounce at 10 mins vs. 1oz at 15 and 5.

hope that helps

 

No, but I have done the opposite, i.e. just really late additions (< 5 mins) and have noticed a difference between that and a similar beer with a 15-20 minute addition.

For example, 1oz at 15, 5, 0 mins vs. 1oz at 5 and 2oz at 0. I have never tried to do an "experiment" with hop schedules because there are too many other variables, but I have concluded that I prefer to stagger my hop additions (the old fashioned way) vs. all FO additons (new style). And to be clear, this is thinking of something like an APA/IPA not an English barleywine.

 

+1. Very happy with my WLP013 English barleywine