Hello all, I’ve been visiting the forums regularly for the past six months-when I began homebrewing-and have yet to post.
…So here I am! I’ve searched around the forums and elsewhere on the internet to no avail, I’d like to make a particularly dark American barleywine, something that will be hoppy and malty in the early stages of life, and that will pick up some roasted and darker flavors as it ages. Being a huge fan of the Dogfish Olde School I’ve also decided to add some fruit in the secondary. Of course, there is no “punch in your requirements and we’ll give you a recipe” button on the internet, so I’m taking my case to you guys, you know a lot more than I do, and I am certain can point me in the right direction.
Anyways, here is a recipe I’ve roughed out, any input or suggestions would be greatly appreciated.
12# Light LME or amber LME, not certain which I will get yet, leaning towards amber since it is darker
1# Extra dark DME
Planning on adding half the LME at the beginning of my 60 minute boil, and the other half of the LME and the DME towards the end- 15 minutes left perhaps
1# Caramel 120, to help with the color and flavor
1/2#-1# of something dark, I’m not sure if I should go with pale chocolate or black malt or what, my first thought is pale chocolate but I don’t have a ton of experience with all the varieties of specialty malts
I intend on adding 1# dark candi syrup during high krausen
2oz chinook bittering
And these three mixed together and added at 30,15,5 minutes:
1oz centennial
1oz cascade
1oz chinook
In secondary I plan on adding 2-3oz of dates and 2-3oz of figs, cut up and ripe.
Lastly I’ll be using safale-05
Again, any help would be greatly appreciated, I plan on frequenting the forums much more now that I am brewing more.
Cheers!