[Bel Air Brewing]

Planning to brew another English Barleywine. My last one hit 10.5% ABV, and did well in competition.
Looking to up the ABV a bit, and get a more bourbon-like finish. My mash tun is pretty much maxed out at 32 lbs, for 5 gallon size brew.
What type of LME would you suggest?

[pete b]

I feel DME is a better product than LME. I would use light DME as it contrbutes less of it's own flavor.

[dbeechum]

The freshest you can find. Doesn't matter what kind really since you're not looking to get a large percentage of your gravity from it.

But to agree with Pete, DME is a better choice if you're not sure about the age of your LME.

[hopfenundmalz]

I would use light DME, or maybe amber DME.

[dannyjed]

How is 32 lbs of grain not enough for a 5 gallon batch?


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[chinaski]

How is 32 lbs of grain not enough for a 5 gallon batch?


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Lower efficiency happens when going big; it all depends on how big one wants to go and not boil wort down for a long time to hit the target.

[dannyjed]

How is 32 lbs of grain not enough for a 5 gallon batch?


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Lower efficiency happens when going big; it all depends on how big one wants to go and not boil wort down for a long time to hit the target.

I understand that and I make a Barleywine every year. My biggest was 12.2% ABV and I used 25 lbs for a 5 gallon batch.


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[Bel Air Brewing]

DME it is, thanks for the input.
My boil is a full two hours. Hope to hit 12% or greater ABV.

[erockrph]

I'd go with light or pilsner DME if you're using extract, since those tend to be the most fermentable. A barleywine is already going to tend to have a high FG, so you don't want to compound the issue with a less fermentable extract.

[Bel Air Brewing]

I'd go with light or pilsner DME if you're using extract, since those tend to be the most fermentable. A barleywine is already going to tend to have a high FG, so you don't want to compound the issue with a less fermentable extract.

Thanks! The president of our brew club suggested using a liquid extract, as it is easier to manage.

Here is my original grain bill:

20 lbs Ireks Pale
3 lbs Vienna
3 lbs Munich
1 lb 40*
1 lb Briess 20*
1 lb Ireks 60*
1/2 lb Special B

[denny]

I'd suggest subbing a bit of sugar for an equal amount of DME to account for its lower fermentability. I don't find DME any more difficult to use than LME. IMO, it's easier.

[goose]

I'd suggest subbing a bit of sugar for an equal amount of DME to account for its lower fermentability. I don't find DME any more difficult to use than LME. IMO, it's easier.

+1

I also find DME a bit easier to use than LME.

[Bel Air Brewing]

It appears that we have gone full circle on this. My grain room has the required grains on hand for this brew. The Brewer's Friend calculator predicts about 14% ABV. So no need for extract.

When my first Barleywine was fresh (2 years old now) it had a bourbon like character, with a very slight warming effect. It has mellowed out significantly now.

I liked the fresh version better, although it is still a very nice drinking beer.

[chumley]

I'm curious on what yeast you are using for a 14% barleywine.

[Bel Air Brewing]

I'm curious on what yeast you are using for a 14% barleywine.

My go to ale yeast, S0-4. It will easily hit 11%. Might augment this with some champagne or wine yeast to get us over the top.