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American Barleywine
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Tennessee




Joined: 04 Apr 2015
Posts: 113
Location: Tennessee


PostLink    Posted: Thu Mar 09, 2017 1:38 am    Post subject: Reply with quote


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kal wrote:
2.5 lbs of table sugar. Not sure how the extra line got in there... cut and paste error when I recently edited I think. Sorry!

Kal


Might have kicked the alcohol up a bit if brewed! Cross

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Kal Clone (30amp),Mash Re-Circulation Manifold, Custom BK Hop Filter.
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jengum




Joined: 07 Nov 2012
Posts: 43
Location: Portland, OR USA


PostLink    Posted: Sun Nov 05, 2017 4:42 pm    Post subject: Reply with quote

Kal...now seven years on and looking back, was there a point where you liked the hop profile best? I'm guessing all the aroma/flavor had subsided by 18-24 months. Also, are you thinking CO2 or a nitro gas mix for this beer?
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Portland, OR

Belgian styles, brett, lacto, fruited
Charcuterie
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sun Nov 05, 2017 5:43 pm    Post subject: Reply with quote

Good question - not sure!

Taste is subjective so I'm sure some folks would prefer it after a year while it's still somewhat hoppy, while others would prefer the raisin/plum maltiness and depth that exists today.

Given the length of time (7 years) I can't say my taste memory is good enough to remember how it tasted 5 years ago, let alone last year. Wink

Mine's on CO2, though this would certainly work on a Nitro/CO2 blend too.

Kal

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jengum




Joined: 07 Nov 2012
Posts: 43
Location: Portland, OR USA


PostLink    Posted: Sun Nov 05, 2017 6:12 pm    Post subject: Reply with quote

I respect your comments. I think most people over-estimate taste evaluation and memory over time. Currently, do the bitter addition flavors come through, or have they dissipated too?
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Portland, OR

Belgian styles, brett, lacto, fruited
Charcuterie
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kal
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Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sun Nov 05, 2017 6:15 pm    Post subject: Reply with quote

The maltiness is definitely in the forefront now. There's still some bitterness to offset the beer from being sickly sweet, but not much in the hop flavour/aroma department.

Kal

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kal
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Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sun Oct 27, 2019 10:14 pm    Post subject: Reply with quote

Recipe has been re-written and moved to our new site. I also give my thoughts on this beer after nine (!) years of aging.

See: https://shop.theelectricbrewery.com/pages/american-barleywine

This thread will remain open for questions. Cheers!

Kal

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biglakewill




Joined: 30 Dec 2012
Posts: 69
Location: NC

Drinking: Barley Wine

Working on: Weissbeir


PostLink    Posted: Sat Apr 25, 2020 2:23 pm    Post subject: Reply with quote

Just packaged my Social Isolation Barely Wine. OG 1.103 FG 1.016 for a healthy 11.3 ABV. The tasting at packaging for hop forward with hot alcohol, but very tasty. I am looking forward to the aging process.
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kal
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Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sat Apr 25, 2020 2:29 pm    Post subject: Reply with quote

That sounds like quite the Barley Wine! Good job on the attenuation too.

Kal

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biglakewill




Joined: 30 Dec 2012
Posts: 69
Location: NC

Drinking: Barley Wine

Working on: Weissbeir


PostLink    Posted: Sat Apr 25, 2020 2:41 pm    Post subject: Reply with quote

Kal I oxygenated well and used a two step starter (1 pkg WLP001 and 3.5 liter starters) which seemed to help immensely.
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Sat Apr 25, 2020 2:46 pm    Post subject: Reply with quote

You bet! Important to throw a whack-load of yeast at something like this (I don't think you can pitch too much into this beer) and to aerate/oxygenate well. Pure O2 can work well here: https://shop.theelectricbrewery.com/pages/pure-oxygen-based-oxygenation-system-with-tank-and-diffusion-stone

Kal

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TheElectricSlide




Joined: 10 Jan 2020
Posts: 7



PostLink    Posted: Wed Jun 09, 2021 2:39 am    Post subject: Reply with quote

Kal, I just brewed this barleywine tonight and am very happy with how it turned out. OG of 1.109 which I'm quite happy with. Tasted the wort after chilling and it was SWEET. I'm really looking forward to aging this and have a sneaking suspicion this will NOT be my only batch.

Thanks for all the work you put into these recipes and the build. I am really enjoying my brewery and the beers.
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kal
Forum Administrator



Joined: 12 Dec 2010
Posts: 11002
Location: Ottawa, Canada

Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Wed Jun 09, 2021 12:21 pm    Post subject: Reply with quote

Enjoy TheElectricSlide! Glad to hear the brew day went well!

Kal

_________________
Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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