I've got a few dozen extract brews to my credit and some AG as well, but this is a style that I knew was going to be something different. I've had this Brewcraft extract kit for a month or two, waiting for my green chili lager to finish (new mexico flava!) reading up on wide scattered details to make a good barley wine. Since this seems to be the most long-running barley wine thread, I'm posting here D Pellet 6.00 3.6 2 min.Ġ.50 Oz Juniper Berries Other 60 Min.(fermenter) Potential represented as SG per pound per gallon.ġ.50 oz. % Yield Type used in Gravity Prediction: Fine Grind Dry Basis.Īdditional Utilization Used For Plug Hops: 2 %Īdditional Utilization Used For Pellet Hops: 10 %ġ7.8 3.20 lbs. Min Clr: 10 Max Clr: 19 Color in SRM, Lovibondīatch Size (Gal): 5.00 Wort Size (Gal): 5.00īrewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.įinal Gravity Calculation Based on Points. It doesn't require any extra equipment, just a little more time investment. Oh, yeah, this is a partial-mash formulation-which I would recommend. By the way, I didn't need to finish with champagne yeast, as some suggest-the Nottingham took me from 1.123 to 1.030! I was very surprised that that dry yeast was able to withstand 12.5% ABV. I'm not a licorice fan, but it really complements the savory flavors of the base beer quite nicely. I said 1/2oz in my recipe, but you can get away with like 3 star pods. It's really good right now, but the hops are wackay! I HIGHLY recommend the juniper berries and star anise-especially the anise. But with that crazy IBU count, it's gonna need at least a year before it calms down. oh also for the dry hopping you could but half the hops in the keg in a bag and the rest in the primary after 7-10 days. Ohh one last thing for the recipe the last 10-15 min of boil add a tablespoon of irish moss this will make you beeer not so murky. My barley wine was great so I would just keg it within 4-5 weeks and get it off the yeast after 3 weeks and transfer to secondary for the remanding 2 weeks. Most people say it takes a few month but that is only if you want to age it which im sure makes it taste even better. I am 6’4 230 and 3 pints are good for me. It turned out great but I must warn you it will put you on you’re a**. I had my barley wine in the primary for 3 weeks then I kegged it and waited a week in the keg to drink age longer if you want. The temp is the same as any ale usually at 70-76 during fermentation for me. I created a starter with this yeast 24 hours before brewing. White labs is the best yeast in my opinion. I would recommend using the white labs California ale yeast very popular and goes great with this recipe. Then for dry hopping i usually throw the dry hops in the primary when all the crap that is floating on top formed from violent fermentation begins to fall down usually withing 7-10 days. Ya when you hit 60 min on your wort boil turn the flame off then wait to let the boil die down then add the centennial 0minhops.