Looking for a critique on a recipe. I prefer the English barleywines that are more like a port than the American BWs that are super malty and super hoppy.
Amt
12 lbs Pale Malt, Maris Otter (3.0 SRM)
12.0 oz Caravienne Malt (22.0 SRM)
8.0 oz Special B Malt (180.0 SRM)
6 lbs Amber Liquid Extract (12.5 SRM)
1.50 oz Challenger [7.50 %] - Boil 60.0 min
1.00 oz Challenger [7.50 %] - Boil 20.0 min
0.50 oz Challenger [7.50 %] - Boil 0.0 min
3.0 pkg Whitbread Ale (Wyeast Labs #1099)
Mash at 156 for 60 minutes. Boil for 90 minutes
Est Original Gravity: 1.114 SG
Est Final Gravity: 1.038 SG
Estimated Alcohol by Vol: 10.3 %
Bitterness: 38.9 IBUs
Est Color: 18.6 SRM
[quote=“Lytnin”]Looking for a critique on a recipe. I prefer the English barleywines that are more like a port than the American BWs that are super malty and super hoppy.
12 lbs Pale Malt, Maris Otter (3.0 SRM)
12.0 oz Caravienne Malt (22.0 SRM)
8.0 oz Special B Malt (180.0 SRM)
6 lbs Amber Liquid Extract (12.5 SRM)
1.50 oz Challenger [7.50 %] - Boil 60.0 min
1.00 oz Challenger [7.50 %] - Boil 20.0 min
0.50 oz Challenger [7.50 %] - Boil 0.0 min
3.0 pkg Whitbread Ale (Wyeast Labs #1099)
Mash at 156 for 60 minutes. Boil for 90 minutes
Est Original Gravity: 1.114 SG
Est Final Gravity: 1.038 SG
Estimated Alcohol by Vol: 10.3 %
Bitterness: 38.9 IBUs
Est Color: 18.6 SRM[/quote]
Should be good, but I don’t know about the special B or the 156 mash.
My English barley wine goes from 1.093 to 1.018. I still have a couple of bottles left from the last batch, 12/12/12, that are really good.
I might cut back on the special B a bit and maybe add some english dark crystal to help get more of the dark fruit flavors you are looking for. The special B might get a little overpowering and “burnt” tasting. Definitely plan on letting this age for quite awhile as well. I have one I brewed 2 years ago which is just getting really good now. I was OK after a year, but quite a bit better now.
Agree with using the lightest extract available, an extra light or pilsner would be good. As for more crystal I would forsake this and go for a longer boil instead, maybe 120 minutes. Additional crystal malts and other less-than-fully fermentable ingredients
are only going to muddy the waters IMO. The high OG of this type of beer will by itself give you a thick, mouth-filling beer. Too much crystal will have you winding up with an overly thick and too sweet result.
