My main question deals with the amount of time needed in secondary. Here’s the deets:
Yesterday (it was about sweltering 78degrees outside) I brewed what I thought was going to be a Barleywine. All Grain recipe, in the end I am not having great success getting the right amount of wort out of the Mash tun, this time I got too much, about 7gallons, which brought down my OG.
Recipe: 17lbs maris otter
1/2 lb Special B
1/2 lb Chocolate malt
1oz Magnum 60
1oz NB 30
1oz Sterling 30
1oz Sterling 15
IBU should be approx 65.
For the yeast I used the British Cask Ale, reused as cake from another batch. Fermentation took off after about 3 hours.
My instructions for fermentation schedule says (according to the Palmer book) 3 weeks primary, 3 months 2nd, 1 month bottle condition.
Now this batch got me OG of 1.082.
Boil size was 7gallons, amount that went into the fermentor was about 6 gallons.
Does the length really need to be 3 months for 2nd? I am thinking i am gonna get about 8.2%ABV, and wonder maybe treat this more like a Scotch Heavy or a Strong Ale.?? is it still a Barleywine?
Any suggestions? thanks guys.