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Help with crafting an English Barleywine  

10 members have voted

  1. 1. Best dry yeast for fermenting a 9.6% ABV English Barleywine?

    • Danstar Nottingham
      2
    • Danstar Windsor
      2
    • Safale S-04
      2
    • Mangrove Jack's M03 UK Dark Ale
      2
    • Danstar London ESB
      2
    • A combination of any of the above, or other
      0
  2. 2. Bittering hops?

    • Challenger (9.6% AA)
      4
    • Bramling Cross (7.8 % AA)
      1
    • Nugget (14.9% AA)
      4
    • Target (10.8% AA)
      0
    • Other
      1
  3. 3. Flavor/aroma hops?

    • Fuggles
      3
    • Crystal
      1
    • East Kent Goldings
      6
    • Other
      0
  4. 4. Bring it home with Oak?

    • Light Toast American Oak in Sherry
      3
    • Light Toast American Oak in Devil's Cut Bourbon
      4
    • Combination of the above
      2
    • Give it a rest already -- NO OAK!
      1


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Asking for help collaboration on crafting an English-style Barleywine using the Mr. Beer Seasonal ESB (best before May 2016), Pale LME, and a mini-mash. I've pretty much figured out the grain bill:  Maris otter, CaraMunich I, Caramel 60, Special B, and maybe a little Melanoidin malt, but that's about as far as I've gotten.  Hops and yeast still need work.  Why should have all the fun?B)

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Need more votes, come on people!  :D  No consensus yet, except on the aroma hops, but with only four votes ...

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I already voted I think I was the second one to vote... no bribes necessary.... but kickbacks welcome lol!

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17 minutes ago, hotrod3539 said:

I already voted I think I was the second one to vote... no bribes necessary.... but kickbacks welcome lol!

 

Thanks 'Rod!  I was hoping that @Big Sarge, @HoppySmile!, @AnthonyC (Wherever you are), @RickBeer, @Nickfixit, @sabres032, @Stroomer420, @MrWhy, @J A, @scouterbill, @Shrike, @gophers6, @Brian N., @MiniYoda, @BDawg62, @kedogn and @John K. had absolutely nothing better to do on a Saturday afternoon than help me with my Barleywine!  @Creeps McLane, you voted last night, right??

 

Mashing-out for a 60 min. boil.

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11 minutes ago, Bonsai & Brew said:

 

Thanks 'Rod!  I was hoping that @Big Sarge, @HoppySmile!, @AnthonyC (Wherever you are), @RickBeer, @Nickfixit, @sabres032, @Stroomer420, @MrWhy, @J A, @scouterbill, @Shrike, @gophers6, @Brian N., @MiniYoda, @BDawg62, @kedogn and @John K. had absolutely nothing better to do on a Saturday afternoon than help me with my Barleywine!  @Creeps McLane, you voted last night, right??

 

Mashing-out for a 60 min. boil.

You damn right i did! Oh wait, wrong thread. Damn it i missed this one

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12 minutes ago, Creeps McLane said:

You damn right i did! Oh wait, wrong thread. Damn it i missed this one

 

Just reached the hot break and started the boil -- there's still time!?

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1 minute ago, Stroomer420 said:

I voted yesterday,, my vote was drink em alllllll... ?

 

And I did!  That was my other poll last night though, haha.

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18 minutes ago, Bonsai & Brew said:

 

Just reached the hot break and started the boil -- there's still time!?

I voted. I think oak adds a nice layer to any beer. I think i said 04 just cuz its what im most familiar with. I steer away from fuggles and EKG because theyre so cookie cutter. I just heard some brewery using cascade in their stout somewhere and I thought that was unique. Just me thinking out loud 

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1 minute ago, Creeps McLane said:

I voted. I think oak adds a nice layer to any beer. I think i said 04 just cuz its what im most familiar with. I steer away from fuggles and EKG because theyre so cookie cutter. I just heard some brewery using cascade in their stout somewhere and I thought that was unique. Just me thinking out loud 

 

Thanks Creeps.  Looks like I'm bittering with Nugget, but no consensus on aroma hops unless there is a rush to the polls in the next half hour.

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1 minute ago, Shrike said:

Got my votes in, under the buzzer. :)

 

Nice!  A vote for Challenger (UK) hops!  Do I get to break the tie??

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Gonna let this wort air-cool for a few hours while I take my nephew fly-fishing.  Hopefully by then, the small issue of which yeast to pitch will be resolved, and I'll have an OG to post!?

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1 hour ago, Bonsai & Brew said:

Gonna let this wort air-cool for a few hours while I take my nephew fly-fishing.  Hopefully by then, the small issue of which yeast to pitch will be resolved, and I'll have an OG to post!?

Have fun!! 

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3 hours ago, hotrod3539 said:

Have fun!! 

Caught one 14" brown trout on a woolly bugger then let it go. :)

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So, there seems to be no clear decision on which yeast to pitch.  OG came in @ 1.100.  As the tiebreaker,  I will pitch with the yeast suggested by the first response to this post.  Ready, set...

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I still say the UK Dark ale. If you're going to break the tie, go for the Notty!

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Brewer's Choice Oak-Aged Extra Special Barleywine

 

Mr. Beer Seasonal ESB

Crisp Finest Maris Otter, 1 lb.

Muntons Light DME, 1 lb.

Weyermann Type 1 CaraMunich, 0.25 lb.

Briess 2-row Caramel 60, 0.25 lb.

Weyermann Melanoidin, 0.25 lb.

Chateau Special B, 0.25 lb.

Challenger hops, 0.5 oz. 20 min.

Nugget hops, 0.25 oz. 10 min.

Creeps Kent Goldings, 0.5 oz. 5 min.

 

Mash grains @ 152 F for 60 min.  Dunk-sparge/mash-out @ 170 F for 10 min.  60 min. boil w/light bittering + flavor/aroma hops additions as noted.

 

Go fishing.

 

Aerate wort.  Pitch proprietary blend of Nottingham, Safale S-04 and Danstar London ESB to taste.  Begin fermentation cool (60-64 F), monitoring for blow-out.

 

Add another proprietary mixture of bourbon, sherry and light oak chips following primary fermentation.

 

Serve @ 55 F in chilled snifters at the 2017 Annual Mr. Beer MUG Christmas Party.?

 

 

 

 

 

 

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2 minutes ago, Bonsai & Brew said:

Brewer's Choice Oak-Aged Extra Special Barleywine

 

Mr. Beer Seasonal ESB

Crisp Finest Marris Otter, 1 lb.

Muntons Light DME, 1 lb.

Weyermann Light Munich, 1 lb.

Weyermann Type 1 CaraMunich, 0.25 lb.

Briess 2-row Caramel 60, 0.25 lb.

Weyermann Melanoidin, 0.25 lb.

Chateau Special B, 0.25 lb.

Challenger hops, 0.5 oz. 20 min.

Nugget hops, 0.25 oz. 10 min.

Creeps Kent Goldings, 0.5 oz. 5 min.

 

Mash grains @ 152 F for 60 min.  Dunk-sparge/mash-out @ 170 F for 10 min.  60 min. boil w/light bittering + flavor/aroma hops additions as noted.

 

Go fishing.

 

Aerate wort.  Pitch proprietary blend of Nottingham, Safale S-04 and Danstar London ESB to taste.  Begin fermentation cool (60-64 F), monitoring for blow-out.

 

Add another proprietary mixture of bourbon, sherry and light oak chips following primary fermentation.

 

Serve @ 55 F in chilled snifters at the 2017 Annual Mr. Beer MUG Christmas Party.?

 

 

 

 

 

 

Can't forget the important steps!

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Looks awesome.

 

It will be very interesting to see how the oak/sherry/bourbon flavor interacts with the bitterness of the ESB, especially with your addition of more bittering with the Challenger hops.

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12 minutes ago, MrWhy said:

Looks awesome.

 

It will be very interesting to see how the oak/sherry/bourbon flavor interacts with the bitterness of the ESB, especially with your addition of more bittering with the Challenger hops.

 

I'll run all this through qBrew later, but with the added DME + mash, IBUs should be fairly close to net-neutral, i.e. 50 for the ESB extract.

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it's not a barely wine, it's the N.B. Bourbon Barrel Porter I brewed Saturday, and right now it keeps blowing off the lid! I pray it settles down before I work tonight, don't want to come home to a nightmare mess after work Monday morning. the projected ABV% should be close to 10.5

bourbon barrel porter about to blow whole lid off.jpg

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lI used two separate White Labs English yeast with this porter, the Endinburgh Ale, and a British Ale combined in a yeast starter. and why two liquid yeasts packets? Well they had best used dates around Sept. 2016 so they were a bit old, combined the two, with some DME and yeast nutrient, and now here are the results.... I think if you would have attempted using a liquid yeast on a starter, along with a dry yeast packet mixed that would have enticed the barleywine quite a bit! have you thot of maybe adding a 1/4 packet of wine yeast or champayne yeast? I used a whole packet of blanc wine yeast on a saison, and I should have used half, but conditioning time in the bottle should smooth it out .

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@HoppySmile!

 

Is that a pet dish in the pic??? Does Hoppy have a pet????? Is this the first we know of this? If you've been posting pics of a dog, cat, or pig or goat or whatever for years, my apologies. I've missed it.

 

But in my world I want to know about this living animal in your home.

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IBU ~ 56

SRM ~ 26

ABV ~ 10.6%

 

I was reading the Barleywine recipes in Beer Captured earlier and am intrigued with Ballard's Trout Tickler, a dark, hoppy 9.9% English ale.  Has anyone had it?

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4 hours ago, MrWhy said:

Does Hoppy have a pet?????

I did have a pet, but after getting sloshed this past weekend, I ate it for dinner, a little chewy if you ask me

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I would have said Belgian Aromatic Malt but since you put special B probably close.

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On ‎3‎/‎26‎/‎2017 at 5:26 PM, Bonsai & Brew said:

IBU ~ 56

SRM ~ 26

ABV ~ 10.6%

 

I was reading the Barleywine recipes in Beer Captured earlier and am intrigued with Ballard's Trout Tickler, a dark, hoppy 9.9% English ale.  Has anyone had it?

is or was there any reason why you chose not to include any liquid yeast?  I read there's I believe a white labs liquid yeast strain that allows you to brew up to 25% ABV

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13 minutes ago, HoppySmile! said:

is or was there any reason why you chose not to include any liquid yeast?  I read there's I believe a white labs liquid yeast strain that allows you to brew up to 25% ABV

 

Sadly, I have not used any liquid yeasts yet.  I figured if the Novacaine recipe uses Safale US-05, I could get by using dry yeast as well.  Someday I will have the skills.?

 

image.jpeg

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Just now, Bonsai & Brew said:

 

Sadly, I have not used any liquid yeasts yet.  I figured if the Novacaine recipe uses Safale US-05, I could get by using dry yeast as well.  Someday I will have the skills.?

 

image.jpeg

Bon, I love using liquid yeast and try so more than dry. And since I have so many of the White Labs and Wyeast packs and some are getting more outdated, I've been combining the two for more effect and seems to have worked quite well. Of course, I make sure they're compatible, Like a recent Octoberfest I brewed using WL octoberfest and Wyeast octoberfest strains and blended them together. the dates were early 2016 on both and with the yeast starter, the fermentation took off within 5 hours of pitching and blowing like a steam engine!! I have found out though, if you begin a starter no later than 48 hours before your brew time, the yeast will be a bulldozer! I've done starters a week in advance and had less results. So i'm still learning

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and beginning a yeast starter is easy as heating a can of soup!!! I prefer to have a stir plate so I dnt have to swirl the thing from time to time, but it's not necessary. the stir plate I have was inexpensive, compared to the fancy ones out there, and it basically does about the same job, swirls the yeast

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@HoppySmile! It's kind of funny how the yeast vote turned out, but I had no problem making a custom blend of the 'winning' yeasts. Now I have to come up with 3 more recipes to use up the remainder of those opened packs! ;)

 

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3 minutes ago, HoppySmile! said:

and beginning a yeast starter is easy as heating a can of soup!!! I prefer to have a stir plate so I dnt have to swirl the thing from time to time, but it's not necessary. the stir plate I have was inexpensive, compared to the fancy ones out there, and it basically does about the same job, swirls the yeast

 

I work at an environmental lab -- borrowing a stir-plate would not be a problem!  Plus, the boss brews all-grain so he would be way cool with it.

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59 minutes ago, Bonsai & Brew said:

environmental lab --

so you could  test ur beer, and send me some! i'll be the lab rat

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Sorry I never had a chance to vote. Been a busy week. My vote would have been. 

 

Nugget bittering

Fuggles flavor

London ESB yeast 

Light toasted French oak cubes soaked in Tullamore Dew. 

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4 minutes ago, MrWhy said:

How is this bad boy coming along???

 

Just over 3-weeks in the bottle, will try one Memorial Day weekend and get back to you.  Oh, and none of them have blasted holes in the drywall yet!?

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Weirdly enough...I found a can of ESB way back in my cupboard. I completely forgot about it. I am going to work it into some kind of crazy hybrid dark english imperial ipa....doing it almost partial mash style.

 

I'll get to you when I figure this out.

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On March 25, 2017 at 1:06 PM, kedogn said:

Cant wait to hear how it turns out :)

 

Well, 10 months of cellaring have left me with an interesting sipper indeed -- dark caramel aroma/flavor, thin, but creamy off-white head, complex maltiness, and a solid alcohol kick.  Any bitterness is subdued at best, probably because of the not so judicious use of caramel malts and the strong alcohol presence.  I'm enjoying one here with a take-out B-dub cheeseburger. :)

 

image.jpeg

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1 hour ago, Bonsai & Brew said:

dark caramel aroma/flavor, thin, but creamy off-white head, complex maltiness, and a solid alcohol kick.

The beer sounds good.  But you lost me at the cheeseburger...#NoThanks

Seriously though, way to go on actually allowing it to cellar for 10 months.  As Tom Petty says, "The Waiting Is The Hardest Part" :)

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