Looking for some feedback on my barley wine recipe and I have a question about dry hopping a beer such as a barley wine. When would I dry hop? I’m planning on 1 month primary, 2 months secondary and a long bottle age. Should I dry hop through out secondary or just during the last week or 2?
(This is for a 2.5 gallon batch. I’ll brew 2x and mix the 2 together to get 5 gallons. Pot limitation size issues.)
malt & fermentables
% LB OZ Malt or Fermentable ppg °L
77% 10 0 Canada M.C. Canadian 2-Row 29 2 ~
15% 2 0 Munich Malt - 10L 35 10 ~
4% 0 8 Crystal 120L 33 120 ~
4% 0 8 Melanoidin Malt 37 20 ~
13 0
Batch size: 2.5 gallons
Original Gravity
1.108 / 25.5° Plato
(1.097 to 1.113)
Final Gravity
1.027 / 6.8° Plato
(1.024 to 1.029)
Color
20° SRM / 39° EBC
(Light Brown to Medium Brown)
Mash Efficiency
70%
hops
use time oz variety form aa
first wort 90+ mins 0.5 Magnum pellet 11.0
boil 20 mins 0.5 Calypso pellet 12.8
boil 15 mins 0.5 Cascade pellet 5.5
boil 10 mins 0.5 Calypso pellet 12.8
boil 5 mins 0.5 Cascade pellet 5.5
Boil: 4.0 avg gallons for 90 minutes
Bitterness
90.3 IBU / 6 HBU
ƒ: Tinseth
BU:GU
0.83
yeast
Wyeast American Ale (1056)
ale yeast in liquid form with low to medium flocculation and 75% attenuation
Alcohol
10.8% ABV / 8% ABW
Calories
356 per 12 oz.