Has anyone got a good barley wine receipe? I have purchased a sack of pale malt from the magpie brewery and want to make use of a free day on Friday. I am going to try and make two brews with one being a hobgoblin clone and the other to be a barley wine for xmas. I am pretty new to brewing and am not up on yeasts to use especially for a high strength beer. i was going to use nottingham yeast for the hobgoblin and was going to get this from the flagon and cask at Bulwell (Nottingham) We do have a local brew shop in Long Eaton but they dont seem to have much stock and have bought stuff to find it was out of date.
I have recently purchased a mash tun (that looks like a cool box with a tap on) and also a sparge arm and look forward to testing them out fully!!!
Barley Wine recipe
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PGSteamer
My limited brewing experience covers just the one barleywine. I went for a simple recipe - marris otter base malt with a bit of crystal, east kent golding hops - and got very good results. My theory is that a loooong maturation time, not a long list of fancy ingredients, add complexity and depth to barleywines.
Getting a high gravity wort is slightly different from getting a normal gravity wort. The two methods of getting a high gravity wort I know of are:
1) Mash and sparge as normal but with increased amount of grains and water. Do an extra long boil to evaporate off enough water to concentrate the wort down to a smaller volume, higher gravity.
2) Do a mash and just use the high gravity first runnings. Don't sparge.
In my barleywine I ended up going with method no.2 since I can't boil large volumes of liquid. Doing it this way was simple and easy, but quite wasteful as you leave behind lots of sugars (although you could do a sparge into a second boiler to make a second, low gravity beer). Doing it this way I was able to get a starting gravity of 1.094.
Nottingham yeast should be fine to use in the barleywine. The extra care with yeast in these beers is not so much the particular strain of yeast but the conditions in which the yeast works. Don't be shy in pitching two, three or more packets of yeast and aerate well. Be patient - let the beer ferment for a good couple of months, don't worry, and you'll get good results
Getting a high gravity wort is slightly different from getting a normal gravity wort. The two methods of getting a high gravity wort I know of are:
1) Mash and sparge as normal but with increased amount of grains and water. Do an extra long boil to evaporate off enough water to concentrate the wort down to a smaller volume, higher gravity.
2) Do a mash and just use the high gravity first runnings. Don't sparge.
In my barleywine I ended up going with method no.2 since I can't boil large volumes of liquid. Doing it this way was simple and easy, but quite wasteful as you leave behind lots of sugars (although you could do a sparge into a second boiler to make a second, low gravity beer). Doing it this way I was able to get a starting gravity of 1.094.
Nottingham yeast should be fine to use in the barleywine. The extra care with yeast in these beers is not so much the particular strain of yeast but the conditions in which the yeast works. Don't be shy in pitching two, three or more packets of yeast and aerate well. Be patient - let the beer ferment for a good couple of months, don't worry, and you'll get good results
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rmuiritfc
Barleywine recipe
Hi Pg,
Thanks for your help what volume did you get from your barley wine? what volume of pale malt did you use? Will the nottingham yeast cope with this high alchol content?
Thanks
Richard
Thanks for your help what volume did you get from your barley wine? what volume of pale malt did you use? Will the nottingham yeast cope with this high alchol content?
Thanks
Richard
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PGSteamer