Belgian Barleywine

[Croesius]

Not sure if this is a technical term for what I'm intending to brew, haven't found hardly any info online about it. I just took some interesting looking commonalities from Belgian styles I enjoy, and amped it up a bit.

Grote Stom Barleywine

6 lbs. Light DME
3 lbs. Wheat DME
2 lbs. Clear Belgian Candi Sugar
1 lb Caravienne (steep)
1 oz Magnum (60)
1 oz No. Brewer (60)
1 oz Styrian Goldings (10)
Wyeast 3787 Trappist

Plan on doing this with spring water, big volume boil...Ideas or Hints?

[vance71975]

Not sure if this is a technical term for what I'm intending to brew, haven't found hardly any info online about it. I just took some interesting looking commonalities from Belgian styles I enjoy, and amped it up a bit.

Grote Stom Barleywine

6 lbs. Light DME
3 lbs. Wheat DME
2 lbs. Clear Belgian Candi Sugar
1 lb Caravienne (steep)
1 oz Magnum (60)
1 oz No. Brewer (60)
1 oz Styrian Goldings (10)
Wyeast 3787 Trappist

Plan on doing this with spring water, big volume boil...Ideas or Hints?

Only thing i would do is add more wheat malt extract, say ramp it up to 6 lbs, and go real big! also if your going big i would make a starter OR use 2 packages of the Wyeast 3787 Trappist.Spring water is fine, maybe add a teaspoon of Gypsum and Some Yeast nutrient as per the package instructions. Make sure you aerate it very well. Other than that looks good!

[Croesius]

Only thing i would do is add more wheat malt extract, say ramp it up to 6 lbs, and go real big! also if your going big i would make a starter OR use 2 packages of the Wyeast 3787 Trappist.Spring water is fine, maybe add a teaspoon of Gypsum and Some Yeast nutrient as per the package instructions. Make sure you aerate it very well. Other than that looks good!

Yeah, I was happy with my BeerSmith numbers, until I realized I had it set for a 4 gallon batch instead of 5. Once I added the extra gallon to the equation it dropped my SG a lot, so I do think I need to amp it up a bit more to get it back to what I had intended.
I've also seen a lot of recipes calling for champagne yeast after the normal yeast peters out...any thoughts?

[vance71975]

Yeah, I was happy with my BeerSmith numbers, until I realized I had it set for a 4 gallon batch instead of 5. Once I added the extra gallon to the equation it dropped my SG a lot, so I do think I need to amp it up a bit more to get it back to what I had intended.
I've also seen a lot of recipes calling for champagne yeast after the normal yeast peters out...any thoughts?

If your worried about Gravity and it finishing i would use White Labs 099 to finish it out.

WLP099 Super High Gravity Ale Yeast
Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
(18-21°C)
Alcohol Tolerance: Very High

[Croesius]

Aight, got my formula worked out mostly...(and vance, any reason to amp up the wheat in particular? I was gonna simply use more LDME)

Recipe: Grote Stom Barleywine
Brewer: Nate
Style: Belgian Specialty Ale
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.17 gal
Estimated OG: 1.129 SG
Estimated Color: 16.1 SRM
Estimated IBU: 36.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Light Dry Extract (8.0 SRM) Dry Extract 37.50 %
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 18.75 %
3.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 18.75 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 6.25 %
1.00 lb Caravienne Malt (22.0 SRM) Grain 6.25 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 12.0 IBU
1.00 oz Magnum [14.00 %] (60 min) Hops 21.9 IBU
1.00 oz Styrian Goldings [5.40 %] (10 min) Hops 2.8 IBU
2.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 12.50 %
1 Pkgs Belgian Trappist / or high gravity white labs

[vance71975]

Aight, got my formula worked out mostly...(and vance, any reason to amp up the wheat in particular? I was gonna simply use more LDME)

Recipe: Grote Stom Barleywine
Brewer: Nate
Style: Belgian Specialty Ale
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.17 gal
Estimated OG: 1.129 SG
Estimated Color: 16.1 SRM
Estimated IBU: 36.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Light Dry Extract (8.0 SRM) Dry Extract 37.50 %
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 18.75 %
3.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 18.75 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 6.25 %
1.00 lb Caravienne Malt (22.0 SRM) Grain 6.25 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 12.0 IBU
1.00 oz Magnum [14.00 %] (60 min) Hops 21.9 IBU
1.00 oz Styrian Goldings [5.40 %] (10 min) Hops 2.8 IBU
2.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 12.50 %
1 Pkgs Belgian Trappist / or high gravity white labs

Well many Belgian Ales have a lot of wheat or are wheat based, and since you were going for a belgian barley wine, i figured it would make more sense to bump up the wheat rather than the LDME. Either way it looks good to me!

[Croesius]

Well many Belgian Ales have a lot of wheat or are wheat based, and since you were going for a belgian barley wine, i figured it would make more sense to bump up the wheat rather than the LDME. Either way it looks good to me!

Good call, since that Extralight DME won't be doing much for the flavor profile anywho...

Debating throwing some late boil citra in, might accentuate the fruitiness of the yeast...

[vance71975]

Good call, since that Extralight DME won't be doing much for the flavor profile anywho...

Debating throwing some late boil citra in, might accentuate the fruitiness of the yeast...

I would but im a hop head....

[Jaimez]

Good call, since that Extralight DME won't be doing much for the flavor profile anywho...

Debating throwing some late boil citra in, might accentuate the fruitiness of the yeast...
I would definately add the citra. Iv'e been using citra in my last 3 brews. It's a great aroma hop and it also has the AA to be a good bittering hop as well 11%.
I would get the IBU's above 50, but thats just my preference.

[Croesius]

Okay, so here goes my final recipe, just returned from the HBS!

Grote Stom Barleywine
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.44 gal
Estimated OG: 1.098 SG
Estimated Color: 28.8 SRM
Estimated IBU: 52.8 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 25.00 %
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 25.00 %
3.00 lb Pilsen Light (3.5 SRM) Dry Extract 25.00 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 8.33 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 17.0 IBU
1.00 oz Magnum [14.00 %] (60 min) Hops 27.9 IBU
1.00 oz Styrian Goldings [5.40 %] (10 min) Hops 3.9 IBU
1.00 oz Citra [10.00 %] (5 min) Hops 4.0 IBU
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 8.33 %
1.00 lb Candi Sugar, Dark (275.0 SRM) Sugar 8.33 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale
1 Pkgs Belgian Ale (Wyeast Labs #1214) Yeast-Ale

Picked up my first immersion chiller today...Next stop is a propane burner and I'm brewing it in a few days!