Big English Barleywine

Had three nephews born within 2 months a few years ago, and did something similar. I used all TFGP, pitched wlp007 initially, once krausen settled added wy3724, and then once I got stable gravity, racked to secondary on whiskey soaked oak and Brett C. Let it age for a year and then bottled with more Brett C.

 

The last Barleywine I brewed was Marris and EKG, with Irish ale yeast.
Seems tame on the front side, with time, delish.
Brewed 3 times no ages well, and good young.
Cheers

 

The Chevalier malt might give you a lower yeild. The Warminster MO is excellent. I would mash high in pH, 5.4-5.6 range.

Pitch a big healthy starter, plenty of nutrients, give it O2 when you pitch more O2 at 12-18 hours into fermentation.

Control the temperature, don't let it get away from you.

If Ron says anything about water, follow his advice. Otherwise a British Pale Ale profile should work.

If your using a big dose of EGK to hit the IBU target you will have high tannins for a while, makes the beer a little aggressive.

 

Well, if he's doing a true majority ale, there shouldn't be any tannins, or even much bitterness by the time the kid hits 21.

 

Do you mean the Lallemand London yeast (formerly London ESB)? Both it and Windsor leaves maltotriose behind, so I don't think you get the attenuation you want. If you mean Wyeast London ESB, you'll probably do better, although I think I would go with a Whitbread strain, US-05, or Nottingham. I have used one of the Lallemand strains, either London ESB and Windsor (not certain, but I think Windsor) in conjunction with a Brett c secondary to make a great old ale. If going for long term aging, which it sounds lie, Brett might be a nice touch.

 

That's true. He might be disappointed on the early samples. Aging at cello temperature for years is a key part of the process.

 

Best rock 'n roll song featuring a cello!

 

I did not know that Hawkwind did a song called Motorhead. That's a moment of Zen.

 

Need. More. Coffee.

Keller.

 

Was the last song Lemmy wrote while in Hawkwind, which is why he named his band that after his manager wouldn't let him name it Bastards

 

Us05 is tolerant to alcohol and won't throw the esters English yeasts do if fermentation gets warm.

 

I would not co-pitch those two yeasts. Pick one of them as they both throw a lot of esters and don't attenuate well. I would go with WLP007 or even 34/70 as a co-pitch. Good luck!

 

Definitely do this!