butler1850
Well-Known Member
Hi all,
I'm considering brewing up and putting away a big barleywine for wintertime drinking before the temps heat up too much and confuse my brewing.
I currently have a batch of my Refugee Ale* in the primary, and it's ready for either a secondary, or bottling (about 3 weeks in primary). It'll probably go to the secondary for a nice dry hopping prior to bottling. But... I have a big cake of yeast, that would work just fine to start off a Barleywine version.
Help me scale this up! I know it'll change the tastes away from the traditional brew, and I've brewed an 8% version of this, which pretty damn good... needs more time in the bottles (if there is any left). It's been tough to keep my hands off of them.
Help me go BIG. Help me go hoppy!
I don't mind doing loads of grains (towards PM), but my equipment is simple (5gal kettle, with chiller once I actually put the parts together)
I'd certainly consider any wild ideas here as well... adding a load of wheat to this, etc...
* Standard Refugee Ale recipe. This is a clone of "Ipswich Ale," and it pretty close, I'm still tweaking details.
6.6 lb light LME
.5 lbs 40 L Crystal
.25 lb Munich
.75 oz Galena (boil)
1 oz Willamette (finish)
Wyeast 1028 London Ale Yeast (This time, I'm using easYeast American Ale yeast, a local NH based yeast)
O.G 1.052
FG 1.013 ABV 5.2%
(Qbrew gives 38 Bitterness. Not sure how to calculate IBU, or standard readings)
I'm considering brewing up and putting away a big barleywine for wintertime drinking before the temps heat up too much and confuse my brewing.
I currently have a batch of my Refugee Ale* in the primary, and it's ready for either a secondary, or bottling (about 3 weeks in primary). It'll probably go to the secondary for a nice dry hopping prior to bottling. But... I have a big cake of yeast, that would work just fine to start off a Barleywine version.
Help me scale this up! I know it'll change the tastes away from the traditional brew, and I've brewed an 8% version of this, which pretty damn good... needs more time in the bottles (if there is any left). It's been tough to keep my hands off of them.
Help me go BIG. Help me go hoppy!
I don't mind doing loads of grains (towards PM), but my equipment is simple (5gal kettle, with chiller once I actually put the parts together)
I'd certainly consider any wild ideas here as well... adding a load of wheat to this, etc...
* Standard Refugee Ale recipe. This is a clone of "Ipswich Ale," and it pretty close, I'm still tweaking details.
6.6 lb light LME
.5 lbs 40 L Crystal
.25 lb Munich
.75 oz Galena (boil)
1 oz Willamette (finish)
Wyeast 1028 London Ale Yeast (This time, I'm using easYeast American Ale yeast, a local NH based yeast)
O.G 1.052
FG 1.013 ABV 5.2%
(Qbrew gives 38 Bitterness. Not sure how to calculate IBU, or standard readings)