The Big Red One. An American BarleyWine

[smdjoachim]

This is the beer to be made next week after I've made a lower gravity beer to get some yeast to pitch on.

Comments and criticisms welcome.


The Big Red One

American Barleywine

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 8.270
Total Hops (g): 100.00
Original Gravity (OG): 1.082 (°P): 19.8
Final Gravity (FG): 1.017 (°P): 4.3
Alcohol by Volume (ABV): 8.48 %
Colour (SRM): 19.8 (EBC): 39.0
Bitterness (IBU): 96.0 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60


6.000 kg Maris Otter Malt (72.55%)
1.000 kg Candi Sugar, Clear (12.09%)
0.500 kg Crystal Rye Malt (6.05%)
0.500 kg Munich (6.05%)
0.170 kg Amber Malt (2.06%)
0.100 kg Roasted Rye Malt (1.21%)

50.0 g Warrior Leaf (18.2% Alpha) @ 60 Minutes (Boil)
50.0 g Columbus Leaf (16.1% Alpha) @ 15 Minutes (Boil)

Single step Infusion at 66°C for 90 Minutes.

Fermented at 20°C with lots of WLP041 - Pacific Ale

[seymour]

Wow, looks delicious. If it were me, I'd probably change your candi sugar to dark brown cane sugar (from the kitchen, I like the molasses/fruity esters in a big dark ale), change Munich to Vienna (I just prefer the softer melanoidins) and add .25 kg oats (from the kitchen again: quick oats, flaked, rolled, steel-cut, Scotch, etc, adds a silky, creamy mouthfeel, gorgeous head retention and Belgian lace). But those are purely my preferences and minor changes overall. Cool yeast choice.

[seymour]

So, did you end up brewing it? How's it coming?

[Barley Water]

Yeah, that should be interesting. About a month or more ago I made an Olde Ale at roughly the same O.G. as your proposed beer but it was of course not hopped as much. I can already tell that it will be good but my plan is to age the stuff a year then blend it 50:50 with a new batch and get another solera going (I already have one for my Aud Bruin that's been going over three years now). My ultimate plan here is to let the aged beer get that "sherry thing" going so that when I blend it the beer should be extremely complex. I should be able to produce 5 gallons of this stuff every year if I do it right. I threw some molassis in mine, adds a very interesting taste. Anyway, once it's ready to go I'll bottle the stuff in 12 ounce bottles so I can enjoy the beer in a snifter by a roaring fire, God life is good.

[smdjoachim]

I'm brewing it this weekend.I've added oats as suggested and added more late hops.
I would of done it sooner but my starter batch is just coming to the end of fermentation.