[Megary]

I need to order up some ingredients for a mid-June American Barleywine brewday.  Before I waste any $ on useless ingredients, I thought I'd see if anything jumps out at you all.

Any glaring mistakes here?  I'll be looking for a modest malt presence, a bitter, hoppy, winter sipper.  I'm hoping the sugar and the long, low mash will help the yeast dry this out a bit and keep it from becoming a malt bomb.

Batch Size - 2.5gal (into fermenter)
OG ≈ 1.095
FG ≈ 1.025
ABV ≈ 9 - 9.5
SRM ≈ 13 - 15

79% American 2-Row
11% Dark Munich
8% Corn Sugar
2% C120

80 IBU's Chinook @60
1oz Idaho 7 @0
1oz Loral @0

2 packs BRY-97
Yeast nutrient in the boil

Mash - 90 minutes at 148°
Boil - 90 minutes

Bottle to ≈ 2.25 volumes.

Set 'em and forget 'em for 6 months.

[denny]

I don't think I'd use the sugar.  That's more for a tripel IPA kinda thing IMO. For comparison, here's one that's won me some awardswon.  A 5 year old version took 1st place at the OR State fair...https://www.experimentalbrew.com/recipes/dennys-old-stoner-barleywine

[Megary]

I don't think I'd use the sugar.  That's more for a tripel IPA kinda thing IMO. For comparison, here's one that's won me some awardswon.  A 5 year old version took 1st place at the OR State fair...https://www.experimentalbrew.com/recipes/dennys-old-stoner-barleywine

Thanks, Denny.

I definitely see your point about the use of the sugar pushing this towards an Imperial IPA.  The styles are practically brothers as it is.

My reasoning for the sugar is a) to keep the beer from becoming too malty and 2) given my BIAB process and probable decreased mash efficiency, provide some low hanging fruit for my gravity points.  But I will definitely give the sugar addition another look.

I'd prefer not to use extract as I feel that will just add to the "maltiness" of the finished beer.  I want some malt presence, but not overly so.  If that makes sense.

To be honest, I'm not sure what to expect as far as conversion and attenuation.  I'm preparing myself for a wide range of outcomes. 

[dannyjed]

I agree with Denny. No need for sugar because a Barleywine is supposed to have a full mouthfeel. I always make a 1.050 beer and use the entire yeast cake for the Barleywine. I see your brewing a smaller batch, so 2 packs should be plenty.


Sent from my iPhone using Tapatalk

[Drewch]

A darker sugar than just corn sugar might be more "on-style".  Even just turbinado or something like that.

[fredthecat]

A darker sugar than just corn sugar might be more "on-style".  Even just turbinado or something like that.

im drinking a beer right now i made with 1lb of turbinado per 5gallons, and it is very enjoyable. not ready yet to get into perceptions about it, but it will at least be a good sugar.

though, as was said above, definitely consider all malt or at least less sugar. it does change the feel of it.

[Megary]

Good stuff everyone, thanks.

So if I drop the sugar, what would be the best steps to take to make sure this beer doesn’t come out too malty?

Mash low
Pitch lots of yeast

While I would like a malt presence, I’m not looking for syrup, as some Barleywines tend to be.  Maybe my issue is that I’m not really looking for a Barleywine?? I’d accept that.

[Drewch]

...Maybe my issue is that I’m not really looking for a Barleywine?? I’d accept that.

There's definitely a continuum of dark British-derived beers.  Maybe just scale it back into an Old Ale or strong Brown Ale...  Or keep the sugar in to lighten the body.  Do a parti gyle and blend your runnings to a couple of different OGs (including maybe one boosted with turbinado or a dark syrup) and run three batches (big OG, big OG with sugar, smaller OG) in parallel and see what you like best.

[erockrph]

Good stuff everyone, thanks.

So if I drop the sugar, what would be the best steps to take to make sure this beer doesn’t come out too malty?

Mash low
Pitch lots of yeast

While I would like a malt presence, I’m not looking for syrup, as some Barleywines tend to be.  Maybe my issue is that I’m not really looking for a Barleywine?? I’d accept that.

I think you're onto something there. Barleywine is supposed to be big and malty. You might be looking more for a big DIPA instead.

That being said, I think that style names are more semantics than anything else. If you can picture the beer you want in your head, then brew that beer rather than trying to shoehorn something into a particular style.

If you want a less chewy/syrupy beer, then either add sugar, mash low and long, or both. Pitch a lot of healthy yeast and oxygenate well.

Sent from my SM-G975U using Tapatalk

[denny]

A darker sugar than just corn sugar might be more "on-style".  Even just turbinado or something like that.

Not usually in American style.

[denny]

Good stuff everyone, thanks.

So if I drop the sugar, what would be the best steps to take to make sure this beer doesn’t come out too malty?

Mash low
Pitch lots of yeast

While I would like a malt presence, I’m not looking for syrup, as some Barleywines tend to be.  Maybe my issue is that I’m not really looking for a Barleywine?? I’d accept that.

More hops.  My model ismRogue Old Crustacean, which comes in at 130 IBU.  Likely only calculated, bbut ot,dpesnt matter because it works.  And it's BW....it's supposed to be malty!

[denny]

Good stuff everyone, thanks.

So if I drop the sugar, what would be the best steps to take to make sure this beer doesn’t come out too malty?

Mash low
Pitch lots of yeast

While I would like a malt presence, I’m not looking for syrup, as some Barleywines tend to be.  Maybe my issue is that I’m not really looking for a Barleywine?? I’d accept that.

I think you're onto something there. Barleywine is supposed to be big and malty. You might be looking more for a big DIPA instead.

That being said, I think that style names are more semantics than anything else. If you can picture the beer you want in your head, then brew that beer rather than trying to shoehorn something into a particular style.

If you want a less chewy/syrupy beer, then either add sugar, mash low and long, or both. Pitch a lot of healthy yeast and oxygenate well.

Sent from my SM-G975U using Tapatalk

Obvious solution is to make it more bitter.

[Iliff Ave]

Looks like you're going in a different direction but I like the original recipe a lot

[denny]

I need to order up some ingredients for a mid-June American Barleywine brewday.  Before I waste any $ on useless ingredients, I thought I'd see if anything jumps out at you all.

Any glaring mistakes here?  I'll be looking for a modest malt presence, a bitter, hoppy, winter sipper.  I'm hoping the sugar and the long, low mash will help the yeast dry this out a bit and keep it from becoming a malt bomb.

Batch Size - 2.5gal (into fermenter)
OG ≈ 1.095
FG ≈ 1.025
ABV ≈ 9 - 9.5
SRM ≈ 13 - 15

79% American 2-Row
11% Dark Munich
8% Corn Sugar
2% C120

80 IBU's Chinook @60
1oz Idaho 7 @0
1oz Loral @0

2 packs BRY-97
Yeast nutrient in the boil

Mash - 90 minutes at 148°
Boil - 90 minutes

Bottle to ≈ 2.25 volumes.

Set 'em and forget 'em for 6 months.

Have you had a BW like you want to brew that you could use as a model?

[fredthecat]

Good stuff everyone, thanks.

So if I drop the sugar, what would be the best steps to take to make sure this beer doesn’t come out too malty?

Mash low
Pitch lots of yeast

While I would like a malt presence, I’m not looking for syrup, as some Barleywines tend to be.  Maybe my issue is that I’m not really looking for a Barleywine?? I’d accept that.

I think you're onto something there. Barleywine is supposed to be big and malty. You might be looking more for a big DIPA instead.

That being said, I think that style names are more semantics than anything else. If you can picture the beer you want in your head, then brew that beer rather than trying to shoehorn something into a particular style.

If you want a less chewy/syrupy beer, then either add sugar, mash low and long, or both. Pitch a lot of healthy yeast and oxygenate well.

Sent from my SM-G975U using Tapatalk

Obvious solution is to make it more bitter.

for a long time I've had an idea that i heard early on fixed in my head.

That the human tongue can "max out" on the perceptible sensation of bitterness at about 90 IBU.

I am starting to have an inkling that this isn't true.

Any thoughts?