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Thoughts on american barley wine?

Barley Wine-2

Recipe specifics:

Style: American Barleywine
Batch size: 5.0 gal
Boil volume: 7.0 gal
OG: 1.105
FG: 1.026
Bitterness (IBU): 98.4
Color (SRM): 17.3
ABV: 10.4%

Grain/Sugars:

13.50 lb Weyermann Pale Ale Malt, 67.5%
4.00 lb Weyermann Light Munich, 20.0%
1.00 lb Honey, 5.0%
0.75 lb Crystal 70-80L (British), 3.8%
0.75 lb CaraMunich, 3.8%

Hops:

1.00 oz Columbus (AA 15.4%, Pellet) 60 min, 42.4 IBU
1.00 oz Columbus (AA 15.4%, Pellet) 30 min, 32.6 IBU
1.00 oz Chinook (AA 11.5%, Pellet) 10 min, 11.5 IBU
0.50 oz Centennial (AA 9.0%, Pellet) 5 min, 2.5 IBU
2.00 oz Amarillo (AA 8.0%, Pellet) 2 min, 3.7 IBU
1.50 oz Centennial (AA 9.0%, Pellet) 2 min, 3.1 IBU
1.00 oz Chinook (AA 11.5%, Pellet) 2 min, 2.7 IBU

Will end up on a wlp0001 California ale yeast cake.

Would you change anything?

A pound of sugar is cheaper than a pound of honey but if you like honey in your barleywines go for it; my sense is the honey flavor would be lost in a huge brew (technical term that). Cheers!

Wasn’t expecting the honey to come through. Just wanted a highly fermentable to help bring down the fg.

If you’re just looking for a lower FG (and, I assume, a higher ABV) I agree that you should just skip the honey and just use a quantity of table sugar. If anything it’s more fermentable.
Save the honey for a brew where you want the flavor contribution and character of the honey to come through.

I would move the 30-min Columbus addition to FWH - it’ll give you more character that way plus allow you to adjust your boil time towards the end if you’re not getting the expected evaporation (if you end up boiling longer, the 30-min addition becomes a 60-min and imparts little hop character but a FWH is not impacted by a longer boil).

Thanks for both suggestions.

I think I will do both.

Barleywine
American Barleywine

Recipe Specs

Batch Size (G): 5.0
Total Grain (lb): 20.000
Total Hops (oz): 8.00
Original Gravity (OG): 1.110 (°P): 25.9
Final Gravity (FG): 1.022 (°P): 5.6
Alcohol by Volume (ABV): 11.47 %
Colour (SRM): 17.3 (EBC): 34.1
Bitterness (IBU): 97.6 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 120

Grain Bill

13.500 lb Pale Ale Malt (67.5%)
4.000 lb Munich I (20%)
1.000 lb Cane Sugar (5%)
0.750 lb Caramunich I (3.75%)
0.750 lb Crystal 80 (3.75%)

Hop Bill

1.00 oz Columbus Pellet (14.2% Alpha) @ 30 Minutes (First Wort) (0.2 oz/Gal)
1.00 oz Columbus Pellet (14.2% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Chinook Pellet (11.4% Alpha) @ 10 Minutes (Boil) (0.2 oz/Gal)
0.50 oz Centennial Pellet (9.7% Alpha) @ 5 Minutes (Boil) (0.1 oz/Gal)
2.00 oz Amarillo Pellet (8.6% Alpha) @ 2 Minutes (Boil) (0.4 oz/Gal)
1.50 oz Centennial Pellet (9.7% Alpha) @ 2 Minutes (Boil) (0.3 oz/Gal)
1.00 oz Chinook Pellet (11.4% Alpha) @ 2 Minutes (Boil) (0.2 oz/Gal)

Misc Bill

Single step Infusion at 149°F for 60 Minutes.
Fermented at 65°F with WLP001 - California Ale

Recipe Generated with BrewMate
http://www.brewmate.net

So I tweaked the recipe with the too suggestions. cane sugar for honey and columbus 30 minute addition actually FWH.

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