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.

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Posted by kengel2

Team Gun

Member since Mar 2004

30939 posts

Posted on 6/6/15 at 4:58 pm to LSUGrad00

I am attempting my first batch of home brew. Wife got me a 1 gal kit from brooklyn brew house.

Trying it out on the stove, its an american pale ale.

Already broke the thermometer from the kit, luckily we had a couple spares.

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Posted by LoneStarTiger

Lone Star State

Member since Aug 2004

15955 posts

Posted on 6/8/15 at 8:24 am to LSUGrad00

quote:
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.

I'd like to try a drier one. I'm not a barleywine fan, but I think making it drier would improve my opinion of it.

I brewed the SMaSH on Friday evening, and Saturday morning there was krausen blowing through my blow-off tube, and I swear it's done fermenting already (or at least within a couple points). I'm tempted to pull a sample tonight to check.

I have been impressed with how quickly WLP060 works. I made a little over 1L starter on Monday, and let it go on the stir plate until Wednesday night, then put it in the fridge on Friday morning. Took it out of the fridge when I started brewing to warm it up, pitched it around 11.

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