Subject: Barley Wines
Date: 1992-07-22 04:41:45 GMT
From: Tom Bower <email@example.com> writes:
>I've got barleywine on the brain, and am looking forward to making one now
>for this winter's consumption. It'll be my first attempt, and I have a
>question: I haven't seen much consensus on what yeast to use...
>There seem to be several schools of thought:
> - Use a wine yeast (exclusively)
> - Use an ale yeast (exclusively)
> - Use an ale yeast to start, then add a wine yeast later to finish
>At the moment, I'm leaning toward using a hardy ale yeast; the triple-strain
>Whitbread comes to mind, as (from what I read here on the HBD) it contains one
>strain which will survive the higher alcohol levels. Also, I imagine the
>SNPA American Ale yeast may do, since SN uses it for the Bigfoot. I'm trying
>to look at this barleywine as a strong beer rather than as a wine, and hope-
>fully de-emphasize the wineyness. All you barleywiners, what say ye??
I've only made two batches which could be considered barleywines -
I usually chicken out and go for something slightly lighter (but not much)
20 lb lager malt
1/2 lb crystal malt
5 lb munich malt
1 lb roasted lager malt
2 tsp gyspsum
1 hr 15 min protein rest 132 - 115 F
mash 152 F w .5 oz amylase enzyme for 2.5 hrs
mash out 165-172F
sparge with 168F H20 to make 11 gal
siphoned off to make 9 gal sweet wort at 1.064 (i.e. the sparge stuck,
so I stirred it up, letting husk material into the sweet wort.
I then let it settle, and siphoned off the husks -
note the substandard extraction rate)
26.5 g 5.6% AA Goldings leaf 1:40
25 g hallertau leaf 1:40
26.5 g 5.6% AA Goldings leaf :50
25 g hallertau leaf :50
7-14 g hallertau leaf :40 (scales became unbalanced)
7-14 g hallertau leaf 10:30
.75 tsp irish miss :10
cooled to 88 F, pitched WHITBREAD ALE yeast
OG 1.090, racked after 1 week G 1.034, bottled 1 week later
w 4 oz (by weight) corn sugar, FG 1.034
I wrapped it in a cold towel, but there was so much heat
released from the fermentation that it became quite warm.
After 36 hrs I put it in a bucket of 70F water.
I submitted it to the AHA's homebrew contest this year. Both judges
said "not enough alcoholic punch" and "not enough hops" for a barleywine,
and both gave it a 27, though from the breakdown of the scores, I got
the impression that they agreed on the 27 beforehand, and then somehow
tried to justify it (since 27 corresponds to "not true to style").
Both agreed that it was well-brewed, malty, estery. 1 judge said
slight chill haze and the other said somewhat astringent.
Maybe it made a better scotch ale,
But I loved her, and she's gone, captain.
then there's batch 29:
10 lbs schreirer 2-row
5 lbs munich
1 lb wheat
323 g crystal malt
1/5 tsp salt
1/2 tsp epsom salt
1 tbsp gypsum
4.5 gal 145 F water to make mash ph 5.3
protein rest 126-120 30 min
mash 153F for 2:50
mash out 165-170
sparge water ph 5.8 to make 8.5-9 gal wort
1-3lb 5oz can glenbrew hopped scotch bitter 1:25
1/2 oz 4.2% AA fuggle plug 1:14
1/2 oz 4.1% AA hallertau leaf 1:14
1/2 oz 4.2% AA fuggle plug :40
1/2 oz 4.5% AA fuggle pellet :40
1/2 oz 4.1% AA hallertau leaf :40
1/2 oz 4.2% AA fuggle plug :13
1/2 oz 4.5% AA fuggle pellet :13
made 4 gal, sG 1.099 wort
pitched Wyeast Belgian Ale starter - ferment at 65-70 F
for 6 weeks. FG 1.031 bottled w 100 g corn sugar.
After 3 months in the bottle, there is still very little carbonation.
I definitely should have added more yeast at bottling time.
The beer tastes more like a port than a barleywine.
Very little hop character. It's a belgian strong ale like I wanted,
but not quite what I was aiming for. I'll see what time does to her.
anyway, I've used up my bandwith to this congested digest today,
My vote: go for the whitbread ale, keep the temp high for the early
fermentation if you want an estery product.
Oh, and on the subject of oatmeal stouts - Does anybody else
think that Sam Smith's has a bacon flavor? How does a
Bacon stout sound?
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