2018 BOCK Barreled Barleywine

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jspicer
(John Spicer)
jspicer's picture
2018 BOCK Barreled Barleywine

[Note: this is the final recipe. Brewing can now commence!]
Style: English Barleywine
Volume: 5.25 gallons
OG: 1.092
IBU: 49
ABV: 10.2%
Boil: 90 minutes

15 lbs Pale Malt, Maris Otter
1 lb turbinado sugar (10 minutes left in boil)
14 oz Crystal 60 L
6 oz Crystal 120 L

1.5 oz Magnum (12% AA) @ 60 mins
0.5 oz Kent Goldings (5% AA) @ 20 mins
0.5 oz Kent Goldings (5% AA) @ 0 mins
Yeast: Wyeast 1028. Big starter (2L +)

Mash at 150 F for 60 minutes. Ferment at 68 F.

jspicer
(John Spicer)
jspicer's picture
First attempt

I've never made a barleywine before. This is an English one I found online and modified.

Volume: 5.25 gallons
OG: 1.090
IBU: 48
ABV: 9.3%
Boil: 60 minutes

17 lbs Pale Malt 2 Row
10 oz Crystal 60 L
10 oz Crystal 120 L

1.5 oz Magnum (12% AA) @ 60 mins
0.5 oz Kent Goldings (5% AA) @ 20 mins
0.5 oz Kent Goldings (5% AA) @ 0 mins
Yeast: WLP007 Dry English Ale. Big starter.

Mash at 150 F for 60 minutes. Ferment at 68 F.

bhoh
(Ben Hoh)
bhoh's picture
I was going to ask if we are

I was going to ask if we are doing English or American. I'll grab the recipe out of Designing Great Beers tonight and we can see how it compares. They are usually really good.

jspicer
(John Spicer)
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My vote's for English Barleywine

IMO the long barrel aging time would lessen the hop aroma/flavor character typical of an American Barleywine.

rharding
(Ryan Harding)
American Barleywine

John is correct, but since Ben asked about a American I found 1 from Gordon Strong. It is based on SN Bigfoot for a comparison.

12 lb US 2-row
6 lb UK Maris Otter
8 oz Belgian Caravienne
8 oz US Crystal 40
4 oz UK Crystal 65
2 oz US Crystal 120
2 oz Belgian Special B
1 lb Orange blossom Honey
1 oz US Cascade 6% FWH
2 oz US Tomahawk 16.8% @ 60
1 oz US Centennial 10.5% @ 15
1 oz US Cascade 6% @ 5
1 oz US Tomahawk 16.8% @ 2
1 oz US Cascade 6% @ 0
1 oz US Centennial 10.5% @ 0
2 oz US Cascade 6% dry hop
1 oz US Centennial 10.5% dry hop
Wyeast 1272 American Ale II yeast

Mash at 152 F for 60 minutes Ferment at 68 F.

rharding
(Ryan Harding)
My Pick

I like the simplicity of the English Barleywine and you don't have to buy a lot of hops that will fade anyways.

What about adding the honey to up the ABV. My efficient is not as good as it could be.

jrippetoe
(Jacob Rippetoe)
Would like an all Maris otter

Would like an all Maris otter base, simple hop bill, fuggles or ekg. Crystal and maybe some amber or something to add a mild roastiness

kmiller
(Katy Miller)
kmiller's picture
I like English too

Here are way too many opinions! :P I think John's recipe is a good start. I would agree with Jacob, looking for Maris Otter as the 2-row. I'd also suggest Wyeast 1028 London Ale. Just personal preference, I like using Wyeast better than White Labs, feel free to disagree. The Wyeast style guide suggests 1028 as the first choice plus it's super available. http://www.wyeastlab.com/yeast-style/english-barleywine There's also some information I found here https://www.morebeer.com/articles/barleywine_revival that I thought was pretty useful, notably the recommendation for a lower mash temp (I'd go 150) and longer boil (I'd go 90 minutes). I don't think Ryan's idea of an adjunct is bad but I'd not use honey as it adds a flavor I'm not sure is consistent with the profile. I'd maybe go with turbinado/demerara or light brown sugar. Thoughts?

jspicer
(John Spicer)
jspicer's picture
Recipe adjustment

From Jacob's, Ryan's, and Katy's feedback, I have adjusted my suggested recipe. I am very resistant to add any roasty malt, I think a 90 minute boil will give some darker color. Also I think turbinado sugar (good foods co-op?) might be better than the light brown sugar (less molasses). Adjusted the C120 down based on a longer boil, thinking about removing altogether. Thoughts?

Volume: 5.25 gallons
OG: 1.092
IBU: 49
ABV: 10.2%
Boil: 90 minutes

15 lbs Pale Malt, Maris Otter
1 lb turbinado sugar (10 minutes left in boil)
14 oz Crystal 60 L
6 oz Crystal 120 L

1.5 oz Magnum (12% AA) @ 60 mins
0.5 oz Kent Goldings (5% AA) @ 20 mins
0.5 oz Kent Goldings (5% AA) @ 0 mins
Yeast: Wyeast 1028. Big starter.

Mash at 150 F for 90 minutes. Ferment at 68 F.

kmiller
(Katy Miller)
kmiller's picture
adjustment feedback

I like it. I'd be ok with either just the C60 or the reduced amount, either one. That's a good thought on the roasty flavor. Sugar in the Raw brand at any grocery store is turbinado and comes in a 2 lb. box.

jrippetoe
(Jacob Rippetoe)
I'm on board with this,

I'm on board with this, longer boil will do the trick. Can we finalize asap? Need to order ingredients

jspicer
(John Spicer)
jspicer's picture
Locked

The recipe has been locked in and entered at the top of the thread.
Note: mash time is 60 minutes, no need for a longer mash. Boil time is 90 minutes.

jelmore
(Jason Elmore)
jelmore's picture
big starter

Anyone else have an issue with their starter NOT starting? We pushed back pitching time a bit to see if it would come around, but it never looked active. Keeping a close eye for post pitch activity.

jelmore
(Jason Elmore)
jelmore's picture
big starter

forgot to mention, the yeast pack date was Feb '18. We're going to source some dry packs and try to jump start it.

jspicer
(John Spicer)
jspicer's picture
Starter not starting

There's at least 3 other people who have had problems with the 1028 starter not starting. I'm on my 2nd day of inactivity, so I've pushed back my brew day and I'm going to pitch a couple of packets of S04 instead.

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