Foray into Barleywine Territory

Discussion in 'Homebrewing' started by GreenKrusty101, Aug 9, 2012.

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  1. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Have made a few big beers, but this is my first attempt at an American Barleywine...how's it look?

    Will be pitching on a whole yeast cake from a 1.039 bitter I brewed on 8/7. Couple questions...what would be the ideal time-line for pitching on to this cake of WLP-023? I'm thinking a week, but part of me says 4 days into the first ferment to get the most viable yeast. Only problem is the starter beer might benefit from a little extra time on the cake. Plan on timing this so no refrigeration is necessary for yeast cake. Anybody had problems getting full attenuation from WLP-023 with a BarleyWine? Alcohol tolerance is listed as medium...kinda vague. I plan on oxygenating this one fairly good...though without pure oxygen or a stone.

    Here it is for a 5 gal batch:

    16#s NA Pale Ale Malt
    2#s Pilsner DME
    1# C-15
    1# C-85
    1# sugar
    1/4# Special B
    2 oz Apollo FWH to ~100 IBUs
    1 oz each Chinook, Cascade @ 10 min for ~ 15 IBUs
    1 oz each Chinook and Willamette @ KO

    Mash @ 150*F and finish with US-05 if necessary...expected 60% efficiency
    IBUs: ~115 OG: ~1.1 Expected FG: 1.020???
     
    #1 GreenKrusty101, Aug 9, 2012
  2. OddNotion

    OddNotion Pooh-Bah (1,915) Nov 1, 2009 New Jersey
    Pooh-Bah

    Going by the Wyeast equivalent of Thames Valley it looks like that strain can go to 10% though I have had strains go higher than the tolerance level in the past. How long of a boil are you doing? If you are worried about attenuation at all you may want to lower that mash to the 148 range.
     
    #2 OddNotion, Aug 9, 2012
  3. Bay01

    Bay01 Initiate (0) Nov 19, 2008 Illinois

    I wouldn't use US-05 for a Barleywine, you'll want to use an English Ale yeast that will showcase the maltiness of the beer a bit better
     
    #3 Bay01, Aug 9, 2012
  4. LeeryLeprechaun

    LeeryLeprechaun Savant (1,094) Jan 30, 2011 Colorado
    Trader

    That looks pretty solid to me. The only recommendation I would make it to use Marris Otter as the base malt. It has a lot more complexity then most base malts and it really adds to a Barley wine, IMO.
     
    #4 LeeryLeprechaun, Aug 9, 2012
  5. Homebrew42

    Homebrew42 Initiate (0) Dec 20, 2006 New York

    2.25 lbs of crystal malt is a little heavy, but it depends on your goal. I typically use 0%-5% crystal in my barleywines, but my goal is generally to showcase the base malt and get a reasonable level of attenuation.
     
    #5 Homebrew42, Aug 9, 2012
  6. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Almost a carbon copy of Brewing Classic Styles, "Old Monster", pg. 254. but I do want this to attenuate well so maybe drop the C-15 and C-80 to 3/4#.

    Note to other posters: I'm using NA Pale Ale Malt not regular domestic 2 Row and only finishing with US-05 if necessary.
     
    #6 GreenKrusty101, Aug 9, 2012
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