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Thread: Barleywines, Old Ales

  1. #1
    Join Date
    May 2003
    Posts
    2,268

    Strong Ale

    BJCP Style Guidelines

    19a: Old Ale
    19b: English Barleywine
    19c: American Barleywine

    http://www.bjcp.org/styles04/Category19.html

    please note that under the new style guidelines, Imperial Stout is now under the overall category 13, Stouts. I've moved the recipes there... -danno
    Last edited by danno; 05-05-2005 at 09:11 PM.
    "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut."

    --Ernest Hemmingway

  2. #2
    Join Date
    Nov 2004
    Posts
    16

    Czar's Revenge and

    Here are two of my favorite recipes. I worked these recipes over many times to come up with just the taste I was shooting for. These are not for the faint of heart!

    Czar's Revenge
    http://cyberwerks.net/brewing/recipe...rialstout.html

    Harvest Ale
    http://cyberwerks.net/brewing/recipes/barleywine.html
    ----
    http://cyberwerks.net/brewing/brewing.html
    ----

  3. #3
    Join Date
    Mar 2003
    Posts
    3,282
    Somehow in the course of changing the style guidelines, and also moving around recipes to follow the new guidelines, I managed to delete an entire thread. yikes... luckily, I still had them in my cache. so, here they all are, my apologies to the original posters...

    Originally posted by SunRiver

    Kilted Saint

    8 Lbs Light Malt extract
    1 Lbs 120L crystal
    1 Lbs 40L crystal

    1.3 oz Nugget
    1.3 oz Chinook
    .8 oz Willamette
    .8 oz Centennial
    .5 oz perle
    .5 oz chinook
    1.5 oz centennial
    1.5 oz oak chips

    Irish moss
    Scottish ale yeast

    90 min Chinook 1.3 oz and Nugget 1.3 oz
    20 min Perle .5 oz/ centennial .8 oz/ Chinook .5 oz/ Willamette .8 oz
    10 min irish moss

    Secondary dry hop with oak chips and 1.5 oz Centennial
    keep on truckin'...

  4. #4
    Join Date
    Mar 2003
    Posts
    3,282
    Originally posted by Tweek

    Hair of the Dog Barley Wine style ale, I know not a very original name, but hey it is a good beer. I havent made this beer for years. If I were to make it again I would replace the nugget with cascade, lots of it!

    5 gallons

    1-pound Torrified Barley
    1 pound Belgium Caravienne 20L
    12 pounds of Dry Malt Extract

    Boil Hops
    ounce Chinook (13.7)
    1 ounce Nugget (15.5)

    Add Finish Hops
    1 ounce Nugget (15.5)
    1 Ounce Chinook (13.7)
    1 ounce Wilamette (5.2)
    1 ounce Kent Goldings (7.5)

    White Labs Dry English Ale yeast make sure you have a healthy starter

    If you cant get it to ferment out all the way pitch White Labs Platinum Series High Gravity Ale Yeast (starter)
    keep on truckin'...

  5. #5
    Join Date
    Mar 2003
    Posts
    3,282
    Originally posted by homebrewaddict

    Fullers 1845 Clone Attempt #1

    6 lbs. Light DME
    1 lb. Crystal 90L
    1 lb. Amber Malt

    3 oz. E.K. Goldings (5.9%) for 60 minutes
    .5 oz. E.K. Goldings (5.9%) for 30 minutes
    .5 oz. E.K. Goldings (5.9%) for 10 minutes

    Coopers Dry Ale Yeast

    .5 cup corn sugar (priming)

    OG: 1.062

    This was my first attempt at trying to clone Fullers 1845 Celebration Ale. The result of this recipe was excellent. The taste was really close, would definitly try a closer yeast next time (or even culture the yeast from the bottle). The only thing that was really off from the original was the color. Probably have to go with a darker Crystal or possibly a slightly darker Amber to get the color to the deep red that the original is.
    keep on truckin'...

  6. #6
    Join Date
    Mar 2003
    Posts
    3,282
    Originally posted by the4th

    Just found a recipe for my favorite beer! I can't wait to try it!

    Skull Splitter Clone

    Extract w/ specialty grains:

    Crush and steep the following in 1/2 gallon of 150F water for 20 minutes.

    10 oz 55L British Crystal Malt
    4 oz Belgian Aromatic Malt
    2 oz Roasted Barley
    1 oz Peat-smoked Malt (NOT Rauchmalt!)

    Strain the grain water into your brewpot. Sparge the grains with 1/2 gallon of 150F water. Add water to the brewpot for 1.5 gallons total volume. Bring the pot to a boil, remove from heat, and add:

    4 lb (Munton & Fison) Light DME
    1/2 lb (Munton & Fison) Wheat DME (55% wheat / 45% barley)
    6.6 lb (John Bull) light malt syrup
    2 oz East Kent Goldings hops (4.75% AA / 9.5 HBU) for bittering.

    Add water to 3 gallon mark in your brewpot. Bring to a boil and boil for 45 minutes. Then add:

    1 tsp Irish moss that has been rehydrated.

    Boil for 15 more minutes, cool your wort, and add water to bring volume to 5 gallons. When wort reaches pitching temp. Pitch Wyeast 1084 Irish Ale Yeast. (Wyeast 1728 Scottish Ale Yeast is a second choice.)

    Ferment 5-7 days or until fermentation slows. Syphon into secondary and add 1/4 oz of steamed oak chips. When fermentation is complete, bottle w/ 1.25 cups of (Munton and Fison) Wheat DME (or 3/4 cup corn sugar). Wait.

    ----

    All grain:

    Mash 14.5 lbs Golden Promise 2 row pale malt and 1/2 lb British wheat malt with the specialty grains at 150F for 90 minutes. Add 6.5 HBU (32% less than the extract version) of the bittering hops for the full 90 minutes of the boil.
    keep on truckin'...

  7. #7
    Join Date
    Mar 2003
    Posts
    3,282
    Originally posted by BluesHarp

    Scottish Wee Heavy



    Grain/Extract/Sugar

    Amount Name
    ----------------------------------------------------------------------------- 12.00 lbs. Northwest Gold LME
    0.50 lbs. Crystal 60L
    0.38 lbs. Biscuit Malt
    0.13 lbs. Roasted Barley

    Hops

    Amount Name Form Alpha IBU Boil Time
    -----------------------------------------------------------------------------
    1.00 oz. Fuggle Pellet 4.40 13.3 60 min.
    1.00 oz. Fuggle Pellet 4.40 11.9 45 min.


    Yeast
    -----

    White Labs WLP028 Edinburgh Ale


    Poured 2 gal cold water into brewpot
    Add Grain in bag, turn on heat, sparge when boiling commences
    Remove from heat, add 12lbs gold LME
    back on heat,
    Bring to boil, add 1 oz Fuggles in hop bag
    Boil 15 minutes, add 1 oz Fuggles in hop bag
    Boil 45 minutes, remove from heat & place in ice bath
    Strain over hop bags into fermenter
    Pour cold water over hop bags until 5 gal (temp Approx. 80F)
    Pitched yeast at 78F
    OG - 1.087 corrected

    Primary fermentation - 8 days in 6.5 Gal carboy

    Secondary - 14 days in 5 Gal carboy

    FG - 1.022 @ 70 F...1.023 Corrected Approx. 8.5% ABV

    Beer was bottled into bombers with 1-1/4 cup DME.
    Carbonation was not evident after 3 weeks, opened bottles and added a few grains of champagne yeast to each bottle...carbonated nicely after this.

    Beer has a nice malty base, caramel with a dark toffee character, a bit of whiskey and vanilla in the nose. Some alcohol hotness and extract "twang".

    After 2 months - alcohol and extract flavor diminishing, a molasses-brown sugar-pancake syrup flavor emerging. This beer is getting better by the week. Whiskey and vanilla aroma still present, but more subtle.

    I would recommend a bit more roasted barley to add a little more smokiness and some extra grains at your discretion to add some additional mouthfeel (body) and head retention (cara-pils ?).

    I feel it is just a little "thin" and could use a bit more unfermentable malt.

    All in all, it is a very nice malty brew, and the alcohol is hiding better each tasting...watch out!

    I'm not sure why it wouldn't carbonate; I may have bottled it too "clean"...sucking a little trub into the bottling bucket may have helped.
    keep on truckin'...

  8. #8
    Join Date
    Feb 2004
    Posts
    2,845

    Re: Czar's Revenge and

    Originally posted by lantzn
    Here are two of my favorite recipes. I worked these recipes over many times to come up with just the taste I was shooting for. These are not for the faint of heart!

    Czar's Revenge
    http://cyberwerks.net/brewing/recipe...rialstout.html
    Hey Lantz, I brewed this stout in July of 06 and hit 1.120 OG, unfortunately i could not get it below 1.040 so it has a fair amount of residual sweetness but it is indeed a very good beer. I intend to enter it in my club competition in May. I'll post back as to how it fares.
    I suffer from Cenosillicaphobia- the fear of an empty glass!

  9. #9
    Join Date
    Dec 2005
    Posts
    1,954

    Re: Re: Czar's Revenge and

    Originally posted by HarkJohnny
    Hey Lantz, I brewed this stout in July of 06 and hit 1.120 OG, unfortunately i could not get it below 1.040 so it has a fair amount of residual sweetness but it is indeed a very good beer.
    67% attenuation sounds just about bang on for 1728, especially considering the ridiculously high OG. With that yeast and OG, I would have mashed a little lower, maybe 147-149F.
    Primary: Belgian Dark Strong
    Secondary: Flanders Red 10, Flanders Red 08/09
    Bottle Conditioning: Cyser
    Kegged: DIPA
    Drinking: Witbier, IPA, Flanders Red 08/09, Vanilla Brown Ale, Black DIPA, Imperial Chocolate Brown Ale, Cascade/Centennial IPA, Imperial Witbier, English Barleywine, Historical Imperial Stout, Belgian Dark Strong, US Barleywine

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