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re: Homebrewing: In-Process Thread
Posted on 6/5/15 at 10:18 pm to s14suspense
Posted on 6/5/15 at 10:18 pm to s14suspense
I ended up going with an ounce FWH, then 1.5 oz at flameout and 1.5 oz at 180F
Measure out 3 oz to dry hop with
Measure out 3 oz to dry hop with
1
Posted on 6/5/15 at 10:35 pm to LoneStarTiger
I went with the 149 mash temp bc I prefer my American barleywines in the dry side. I've had a few barleywines that were mashed in the low 150s and they tend to be a little sweet for my taste.
Allegedly the longer boil in bigger beers allows more time for malliard formation adding some malt complexity with a ton of specialty grains. A lot of the commercial barleywine clones I looked at boiled for 90 minutes or more so I figured what the hell.
Allegedly the longer boil in bigger beers allows more time for malliard formation adding some malt complexity with a ton of specialty grains. A lot of the commercial barleywine clones I looked at boiled for 90 minutes or more so I figured what the hell.
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