Relax, Don’t Worry, Have a Homebrew

One man’s journey to create the perfect beer…

Posts Tagged ‘barleywine’

Brown or Barleywine?

Posted by ebrius on October 24, 2008

I need to figure out which one I want to brew next. On one hand, I like barleywines more the brown ales, but on the other hand, the barleywine will take at least 4 months to be drinkable, probably longer. If we say the barleywine will be ready in about 4 months, it won’t be drinkable until March/April, which, in my opinion, isn’t really the season for barleywine. I could of course just get another carboy and keep the barley wine in that for longer, and let it bottle age for a while. We’ll have to see, the brown will probably come next, and I’ll brew the barleywine some time around January or February.

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Revisiting the Barleywine

Posted by ebrius on October 17, 2008

I’ve been looking around for a nice oak cask to put this beer into and I’ve started to realize something, oak casks are expensive, for some reason I can’t find the cask that I found for $100, most are around $200+. But beyond that, I don’t want my beer to end up tasting like wood, and I have no real way to control the amount of oak flavor without switching containers. What I think I might do is get a smaller glass carboy and use that as a secondary. I’ll put some oak cubes in some cheese cloth and let it soak in there for about a week and then take it out. That will (hopefully) let me get the nice oak flavor without the hassles of dealing with a cask. I’ll probably end up soaking the cubes in bourbon or something in order to add a little extra flavor and sanitize the cubes.

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Big Barleywine

Posted by ebrius on October 10, 2008

I’ve been toying with making a barley wine for some time now. The main thing that has been holding me back is that I will need to either put aside one of my carboys for at least 3 months, or get a new one. One thing I am thinking of doing is getting a small oak cask and using that as a secondary, the only problem with that is they run about $100 for the size I would want. But anyway, here is the recipe I’ve crafted so far, if the numbers don’t make much sense, that is because its going to be 3.5ish gallon batch and not the normal 5 gallons.

5lb   Wheat Dry Malt Extract
5lb   Light Dry Malt Extract

.5lb  Crystal 120L
.5lb  CaraPils
.25lb Honey Malt
.25lb Crystal 220L (Special B)

1oz   Columbus        @ 60
.5oz  Northern Brewer @ 30
1oz   Kent Goldings   @ DH
.5oz  Northern Brewer @ DH

Yeast:
Wyeast Trappist High Gravity 3787 or
White Labs Super High Gravity WLP099
White Labs California Ale WLP001 or
White Labs Dry English Ale WLP007

Priming Sugar:
TBD

OG:  1.134
FG:  1.038
ABV: ~12.5%
IBU: ~80
SRM: 19

I’m looking for some advice on this beer, mainly from anyone who has aged in oak. Was it worth it? Would an unused oak case add too much ‘oakiness’ to the beer?

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