Barley Wine - 3 gallons
4.3% Crystal 120
4.3% Crystal 60
8.7% Flaked Oats
Mash 90 mins @ 148 F
17.4% Clear Belgian Candi added at boil after 45 mins
FWH 1 oz Tettnang
60 mins 2 oz Tettnang
30 min 1 oz Saaz
15 min .5 oz Kent Goldings
Dry Hop 5 days 1 oz Styrian Goldings
Yeast Starter: White Labs Belgian Abbey Ale or Belgian Strong Ale
Secondary: 5 months
When racking into secondary I thought about using Safale US-05 as a yeast starter if it needs more yeast then rack it again once the second round of yeast did its work.
How do I determine priming sugar amount? Could not find saturation numbers for barley wine so do I use saturation for abbey ales for calculations?