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hoppy barleywine.
this is my first attempt at a barleywine. It went well here is the grain bill
16 lbs. - 2 Row Pale Malt
3 lb. - Munich Malt
1 lb. - Caramel/Crystal Malt (120L)
1/4 lb. - Chocolate Malt
Hop Schedule
2.25 oz. - Columbus - 60 min.
1.5 oz. - Centennial - 25 min.
1 oz. - Centennial - 10 min.
Yeast
White Labs American Ale Yeast (WLP001) - 1800 ml starter
Mash/Sparge/Boil
Mash at 152° for 60 min.
Sparge as usual
Cool and ferment at 65° to 68°
this is a rouge barleywine recipe slightly moldified. It has been 3 months since the brew and i am going to cold crash for one month and leave in bottels for one month. I tasted it just before cold crashing which started today and it is very good but still very hoppy. I know thats what aging is all about letting some of the iso-alpha-acids lose their kick so to speak but it was like a imperial IPA it was so hoppy. We will see after a month of cold crashing at about 40.
It will definitely mellow over time, what was your GUs and BUs? I am too lazy too plug them in, but if you are somewhere around the 80% ratio, you should have a nicely balanced beer.
thats it thirsty i didn't calculate my ibu's after i changed the hops from chinook to coloumbus. it was supposed to be a little under 100 and with the extra 1 % and 2.25 oz worth that took me up to about 120's with my SG at 1.089. So let this be a lesson to anyone newbie like me alway calculate and weigh hops to make sure its what you want. thanks again thirsty
I hope this one chills out lol 5 gallons is a lot to go through.
ended up at 1.013 so around 10 percent alcohol. should do the trick lol.
belgiumtripel wrote:
ended up at 1.013 so around 10 percent alcohol. should do the trick lol.
HS dude, that is some serious attenuation! I think what you just brewed is nore of an imperial IPA or even (as bear republic calls thier racer X) a triple IPA. MMMMMMM
belgiumtripel wrote:
Hop Schedule
2.25 oz. - Columbus - 60 min.
1.5 oz. - Centennial - 25 min.
1 oz. - Centennial - 10 min.
I've never used centennial for a flavor add, or an aroma add before. Why these, and not cascade, or Liberty? Is the flavor more intense?
Just curious, as I save the good Alpha Acid hops for bittering. I love using centennial, but never for these adds.
well as we all know there are no so called rules when it comes to ingridients just suggested guidelines. but from what I understand the the lower alpha acids say for example 3-6 are used for aroma. higher alpha acids are used for bittering say 10-13 and middle of the road is a dual purpose hop say 6 - 9. obviously there are exceptions to the rule and centennial depending on the alpha acid percentage is at the top of the middle of the road scale. 8-11 so just like cascade it can be used for a dual hop purpose bittering or aroma. I am still a newbie at brewing but I love to brew and I find that it does have a very nice aroma much like the aroma you would get by adding cascade for this purpose. maybe some of the more experienced guys can add their 2 cents and help us out.
BT you are right as that being what is most common practice, however many high alpha hops still have great aroma qualities, cents being one of them. I have been expeimenting with zeuss and summit as well for aroma and dryhop and am diggin the results. Colunbus and tomahawk are good too. There is a micro from one of the isles (not sure if it is nantucket or MV) and they use summit across the board, and it rocks. I have only found summit by the 3 oz limit, so I have yet to try and replicate. But I will so help me God.
just checked the alpha acid content on my centennial and it is 8.6 .just checked out summit i've never used that hop yet but after reading up on it i am ready to stock up on it. 3 oz limit that sucks i will see if my brewery can get this for me by the pound. They run a homebrew shop on saturday's and usually can get anything through him. I'll keep you posted. Summit 18.5 % YUMMMMMMMMMM
here is the product description
Product Description:
Limit of 3 oz. of this variety per order. Summit 18.5%: Summit is a dwarf hop variety that was bred by members of American Dwarf Hop Association. It is the first dwarf hop to be bred for production in the United States and it’s currently the only hop being grown on low trellis in the Yakima Valley.
Brewers are quite excited about the strong aroma profile that Summit adds to their beer. It has been described as a citrus, grape-fruit flavor and tangerine notes. It has been used for bittering and dry hopping.
Possible substitutes: Simcoe.
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