We are following an American barleywine recipe that calls for dry hopping with 1 oz Cascade 2weeks prior to bottling. This raised some questions to me.
Does the hop aroma produced by dry hopping hold up over the long bottle conditioning times of a barleywine?
If so, would it be better to dry hop heavier, say 2 oz, if we plan on cellaring it for at least the next 9 months?
“better” would be left up to your tastes. if you feel 2oz might hold up better than 1, go for it. or you could split it & try both ways for a personal comparison.
Rather than bottling and cellaring, you could age it in a carboy or keg for nine months, then dryhop, add fresh yeast, and bottle. You’ll get both the mellowing and the nice, fresh hop aroma doing it this way.
[quote=“Shadetree”]Rather than bottling and cellaring, you could age it in a carboy or keg for nine months, then dryhop, add fresh yeast, and bottle. You’ll get both the mellowing and the nice, fresh hop aroma doing it this way.[/quote]this might be the way I’m gonna go with my latest BW. perhaps with some medium toast oak chips.
Excellent ideas. I think we’ll go with 2 oz (my co-brewers really like the hop aroma), bottle, and then sample it every few months to taste how it matures.
I’m tempted by the idea of a little oak (1-2 oz) in barleywine. I had excellent results with a 1 oz of toasted oak chips in an IPA. It gave it a subtle flavor at the finish that moved to the front as the dry hopped aromas receded with age. A barleywine should be all about maturity and complexity with age.