Munich wine (AKA BarleyWine)

[oblivious]

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

[BadRock]

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

Best of luck to ya!

[oblivious]

Thank you for that BadRock

[Bugeater]

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

[Mylo]

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


Mylo

[Bugeater]

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

[oblivious]

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?

[Bugeater]

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

Wayne