Barleywine recipe

Discussion in 'Homebrewing' started by xraided81, Mar 10, 2012.

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  1. xraided81

    xraided81 Pundit (769) Jan 9, 2008 California
    Trader

    I brewed Gordon'l strongs old draft dodger english Barleywine.
    og 1135. I'm stuck at 1048 ( target final gravity 1032)ive tried repitching starters of 1056 and white labs upper high gravity yeast and it hasn't moved gravity points. It tastes great just like what an English Barleywine would tastes like, just don't know what to do? I was planning on barrel aging in a 5 gal bourbon barrel, but since It didn't finish off at the target gravity don't want to ruin my barrel? Any suggestions would you barrel age it or rebrew? Again it tastes great, just not happy with the gravity
     
    #1 xraided81, Mar 10, 2012
  2. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    if it tastes great then why does it matter what the gravity is? FG targets are just an estimate anyway.
     
    #2 Homebrew42, Mar 10, 2012
    axeman9182 likes this.
  3. axeman9182

    axeman9182 Initiate (0) Aug 5, 2009 New Jersey

    This. If Dark Lord can supposedly finish at 1.060 and be great to a lot of people (myself included), there's no reason why your 1.048 barleywine won't end up tasting just fine.
     
    #3 axeman9182, Mar 10, 2012
  4. Jeffh97

    Jeffh97 Devotee (344) Jan 18, 2012 Missouri

    What temp did you mash at? That could explain the high FG. That big of a beer should be mashed around 148-152.
     
    #4 Jeffh97, Mar 10, 2012
  5. xraided81

    xraided81 Pundit (769) Jan 9, 2008 California
    Trader

    Thanks for the advice I'm gonna barrel aged this bitch, will let you guys know how it turns out. My big mistake was not oxygenating the wort dont have a setup, mashed at ~154
     
    #5 xraided81, Mar 10, 2012
  6. cmac1705

    cmac1705 Zealot (517) Apr 30, 2010 Florida

    Give 'er time too, man. You didn't mention how long it's been fermenting, but I wouldn't be surprised if you picked up a few points in the barrel.
     
    #6 cmac1705, Mar 10, 2012
  7. Jeffh97

    Jeffh97 Devotee (344) Jan 18, 2012 Missouri

    154F is a bit high for the starting O.G. it would not suprise me if it were done fermenting at 1.048.
     
    #7 Jeffh97, Mar 12, 2012
  8. honkey

    honkey Maven (1,350) Aug 28, 2010 Arizona
    Trader

    I brewed a barleywine with an OG of 1.141 about a year and a half ago. I thought it was done at 1.050, but I just let it sit and it did get down to 1.028 after about 2 months. I mashed at 148 degrees. I still haven't even sampled it.
     
    #8 honkey, Mar 13, 2012
  9. WickedSluggy

    WickedSluggy Savant (1,129) Nov 21, 2008 Texas

    Another interesting thing that I believe can be a factor in slowed fermentation is losing yeast in the blow-off. No one talks about this, but after reading the segment "Where's the Yeast" in the White/Zainasheff book "Yeast", I realized this phenomenon has possibly been a factor at times. Measuring the yeast content into my blow-off containers, I have found yeast volume, far exceeding my starter volume, blown right out of the fermentor. How can that not affect fermentation?
     
    #9 WickedSluggy, Mar 13, 2012
  10. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I believe you are probably right about this.
     
    #10 VikeMan, Mar 13, 2012
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