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Thinking of barleywine
I'm hoping to start a barleywine in the next month, so I can give it a good seven months of aging/conditioning before the winter month(really only one month in NE Florida). I had a couple of questions maybe somebody could help me out with.
Right now I am thiking about going with
13# Pale Ale Malt
5# Wheat malt
.5# of Chocolate Malt
I'm having some issues with my choice of hops, I was thinking about
1.5 oz Magnum 60min
1.5 Horizon 30 min
1oz Cascade 30 min
I have not decided on a finishing hop..so any help there would be great
Does anybody have a suggestion on a yeast? I know I need a BIG starter, Palmer calls for a gallon, although I have seen smaller starters recommended.
Finally I am a honey lunatic..I would eat it straight out of the jar if the wife would let me. I was thinking about adding maybe a half pound during the last five minutes of the boil, maybe to balance out the bitterness of the hops with the sweetness of honey, but I'm not 100% sold on that idea yet. I may just stick with using the honey for the Honey wheat going into the bucket this weekend..
Anyway I'm new to the world of high gravity brewing so any help would be great.
As far as finishing hops you could follow suit with your cascades but it sounds like you will be doing some extensive aging so in my opinion finishing hops just aren't that important. You will lose your aroma fairly early on. You could of course add a mass quantity of aroma or dry hops to try and retain this.
It looks like you're constructing more of an "American" style barleywine so an American yeast would probably be best such as a Wyeast 1056 or WLP001. There are some seasonal strains or high gravity strains that may work well too. I would suggest checking out White Lab's and Wyeast's web sites for a clearer picture on yeast profiles to get an idea of what to use to obtain what you're looking for.
As far as a honey addition it sounds like a great idea but not for honey like flavors as it will almost entirely ferment out leaving very little in the way of flavor, however it will help to dry it out which is often an issue with larger beers. If you would like to add a little honey flavor I have had success using honey malt or even lighter crystal malts to retain some sweetness.
When it comes to starters there is a great resource available at mrmalty.com that will help you out a lot.
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