Beer Forum

Hi all


I am think of doing another barely wine this season and have being playing around with doing a Munich wine with maybe some American hops. I was think of a grain bill of 85-90% or so of Munich 5% crystal at the most, maybe up to 10% sugar possibly Belgian dark Candi sugar. Or should I cut the Munich to a 1:1 ratio with pale ale malt to avoid it becoming to intense?

Just wondering if anyone could offer some advice on doing one and posting any recipes they have brewed


Thanks

Bugeater is the man you want to talk to about this. He makes a wonderful barley wine.

Best of luck to ya!

Thank you for that BadRock

BadRock wrote:Bugeater is the man you want to talk to about this. He makes a wonderful barley wine.
Best of luck to ya!

Thanks for the compliment, I like my barleywine too. Some folks out at the Big Beers, Belgians, and Barleywine Festival in Vail, Colorado last weekend liked it enough to award me a sliver medal for my munich barleywine. The only barleywine to beat me also took best of show.

Anyway, here is the recipe.

Bugeater Munich Barleywine

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 23.00
Anticipated OG: 1.101 Plato: 23.95
Anticipated SRM: 20.1
Anticipated IBU: 72.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.078 SG 18.92 Plato

Additional Utilization Used For First Wort Hops: -10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.6 19.00 lbs. Munich Malt(light) America 1.033 10
8.7 2.00 lbs. Oat Malt Great Britan 1.033 4
2.2 0.50 lbs. CaraMunich 60 France 1.034 60
2.2 0.50 lbs. CaraVienne Malt Belgium 1.034 22
4.3 1.00 lbs. Turbinado Sugar Generic 1.046 4

Potential represented as SG per pound per gallon.
Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.50 oz. Northern Brewer Whole 7.00 56.8 60 min.
1.00 oz. Willamette Whole 5.00 16.1 First WH


Yeast
-----
White Labs WLP004 Irish Stout

Mash Schedule
-------------
Mash Type: Single Step

Grain Lbs: 22.00
Water Qts: 27.50 - Before Additional Infusions
Water Gal: 6.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 148 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 180 Time: 10

Total Mash Volume Gal: 8.64 - Dough-In Infusion Only

- - - - - - - - - - - - - - -

I brewed this last March so it is still a little young. Still has a bit of hotness that should mellow out a bit by NHC (I hope). Still has wonderful complex flavor.

I'm going to send a bottle or two to the Rad Pad to get some informed opinions as well as Justin's opinion.

Wayne

I brewed a barleywine back in October. It's aging in my serving fridge at 40 degrees... is that too cold?


Mylo

Cold is probably the best way to age. Warmer temperatures will cause the beer to age a bit quicker. I did not have enough cold storage space to keep mine cold so it was probably at an average temperature of 70-75° for 9 months. If cold it would have taken a year to mellow to the point it is now.

Wayne

Bugeater wrote:

BadRock wrote:Bugeater is the man you want to talk to about this. He makes a wonderful barley wine.
Best of luck to ya!

Thanks for the compliment, I like my barleywine too. Some folks out at the Big Beers, Belgians, and Barleywine Festival in Vail, Colorado last weekend liked it enough to award me a sliver medal for my munich barleywine. The only barleywine to beat me also took best of show.

Anyway, here is the recipe.

Bugeater Munich Barleywine

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 23.00
Anticipated OG: 1.101 Plato: 23.95
Anticipated SRM: 20.1
Anticipated IBU: 72.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.078 SG 18.92 Plato

Additional Utilization Used For First Wort Hops: -10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.6 19.00 lbs. Munich Malt(light) America 1.033 10
8.7 2.00 lbs. Oat Malt Great Britan 1.033 4
2.2 0.50 lbs. CaraMunich 60 France 1.034 60
2.2 0.50 lbs. CaraVienne Malt Belgium 1.034 22
4.3 1.00 lbs. Turbinado Sugar Generic 1.046 4

Potential represented as SG per pound per gallon.
Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.50 oz. Northern Brewer Whole 7.00 56.8 60 min.
1.00 oz. Willamette Whole 5.00 16.1 First WH


Yeast
-----
White Labs WLP004 Irish Stout

Mash Schedule
-------------
Mash Type: Single Step

Grain Lbs: 22.00
Water Qts: 27.50 - Before Additional Infusions
Water Gal: 6.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 148 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 180 Time: 10

Total Mash Volume Gal: 8.64 - Dough-In Infusion Only

- - - - - - - - - - - - - - -

I brewed this last March so it is still a little young. Still has a bit of hotness that should mellow out a bit by NHC (I hope). Still has wonderful complex flavor.

I'm going to send a bottle or two to the Rad Pad to get some informed opinions as well as Justin's opinion.

Wayne

Thank you very much, I was think of using around 80% Munich myself. Have you ever tried it with American hops?

Haven't done this one with american hops. Might be good.

Wayne