I'm planning a brew for this Sunday and would love some user feedback...'m shooting for something mid range between an english and American. Here's what I have so far: Ameriglish Barleywine 19-B English Barleywine Author: M. Carty Date: 7/10/2013 Size: 6.5 gal @ 68 °F Efficiency: 70.0% Attenuation: 78.0% Calories: 402.71 kcal per 12.0 fl oz Original Gravity: 1.120 (1.080 - 1.120) Terminal Gravity: 1.026 (1.018 - 1.030) Color: 19.43 (8.0 - 22.0) Alcohol: 12.48% (8.0% - 12.0%) Bitterness: 60.5 (35.0 - 70.0) (120 Minute Boil) Ingredients: 20 lb (69.6%) Maris Otter Pale Ale Malt - added during mash 2.0 lb (7.0%) Amber Malt - added during mash 0.75 lb (2.6%) Crystal Malt 60°L - added during mash 0.5 lb (1.7%) Crystal Malt 120°L - added during mash 3.0 lb (10.4%) Liquid Light Extract - added during boil, boiled 60 m 1.5 lb (5.2%) Corn Sugar - added during boil, boiled 60 m 1.0 lb (3.5%) Dark Brown Sugar - added during boil, boiled 60 m 1.0 oz (17.4%) Chinook (13.9%) - added during boil, boiled 60 m 1.25 oz (21.7%) Willamette (5.0%) - added during boil, boiled 30 m 1.25 oz (21.7%) Centennial (9.7%) - added during boil, boiled 20 m 1.25 oz (21.7%) Willamette (5.0%) - added during boil, boiled 5 m 0.5 oz (8.7%) Willamette (5.0%) - added during boil 0.25 oz (4.3%) Chinook (13.9%) - added during boil 0.25 oz (4.3%) Centennial (9.7%) - added during boil WLP 090 San Diego Super (1 gallon Starter)
I can't comment on the entire recipe, but here's my $0.02. You could sub out 2.5# regular old table sugar for the corn sugar and brown sugar. You will get little to no flavor transfer from the brown sugar and the corn sugar is fine, just more expensive and no different than table sugar. Add the sugar with 5 minutes left instead of the entire 60 minutes. It will help with hop utilization and it really doesn't need the entire 60. You could also consider fermenting at the lower end of the optimum range. I personally get nervous with that high of an alcohol beer fermenting too warm and getting more hot alcohols, especially considering that when that yeast gets cranked up, unless you have temp control, that yeast temp will ramp up higher. The last 3 hop additions...it just says "added during the boil". Are they whirlpool/hopstand?
agree on the sugar, add at between last 5 and 15 minutes of boil and will great drier finish. You could take a gallon or so of 1st runnings, add maybe 1/2 lb of brown sugar and then boil to a thicker syrup, maybe a 45-60 minute boil and then add back to mash tun. I just did that with some Turbinado and Maris otter on a BW and boy it smelled good. have to wait until X-mas to taste though !
Good call on the table sugar and adding during the last 10 min or so...Wasnt thinking about the utilization but great point. The last three hop additions are flame-out or whirlpool hops. Also boiling some runnings with sugar could be a great way to add some deep malt/dark fruit flavors...may give that a go! Cheers
