Barleywine & Imperial Stout

[Fast_Eddy]

BJCP Style Guidelines

19a: Old Ale
19b: English Barleywine
19c: American Barleywine

http://www.bjcp.org/styles04/Category19.html

9e: Strong Scotch Ale (Wee Heavy)

http://www.bjcp.org/styles04/Category9.html#style9E

[Sunriver]

Kilted Saint

8 Lbs Light Malt extract
1 Lbs 120L crystal
1 Lbs 40L crystal

1.3 oz Nugget
1.3 oz Chinook
.8 oz Willamette
.8 oz Centennial
.5 oz perle
.5 oz chinook
1.5 oz centennial
1.5 oz oak chips

Irish moss
Scottish ale yeast

90 min Chinook 1.3 oz and Nugget 1.3 oz
20 min Perle .5 oz/ centennial .8 oz/ Chinook .5 oz/ Willamette .8 oz
10 min irish moss

Secondary dry hop with oak chips and 1.5 oz Centennial

[Tweek]

Hair of the Dog Barley Wine style ale, I know not a very original name, but hey it is a good beer. I havent made this beer for years. If I were to make it again I would replace the nugget with cascade, lots of it!

5 gallons

1-pound Torrified Barley
1 pound Belgium Caravienne 20L
12 pounds of Dry Malt Extract

Boil Hops
½ ounce Chinook (13.7)
1 ounce Nugget (15.5)

Add Finish Hops
1 ounce Nugget (15.5)
1 Ounce Chinook (13.7)
1 ounce Wilamette (5.2)
1 ounce Kent Goldings (7.5)

White Labs Dry English Ale yeast make sure you have a healthy starter

If you cant get it to ferment out all the way pitch White Labs Platinum Series High Gravity Ale Yeast (starter)

[homebrewaddict]

Fullers 1845 Clone Attempt #1

6 lbs. Light DME
1 lb. Crystal 90L
1 lb. Amber Malt

3 oz. E.K. Goldings (5.9%) for 60 minutes
.5 oz. E.K. Goldings (5.9%) for 30 minutes
.5 oz. E.K. Goldings (5.9%) for 10 minutes

Coopers Dry Ale Yeast

.5 cup corn sugar (priming)

OG: 1.062

This was my first attempt at trying to clone Fullers 1845 Celebration Ale. The result of this recipe was excellent. The taste was really close, would definitly try a closer yeast next time (or even culture the yeast from the bottle). The only thing that was really off from the original was the color. Probably have to go with a darker Crystal or possibly a slightly darker Amber to get the color to the deep red that the original is.

[the4th]

Just found a recipe for my favorite beer! I can't wait to try it!

Skull Splitter Clone

Extract w/ specialty grains:

Crush and steep the following in 1/2 gallon of 150°F water for 20 minutes.

10 oz 55°L British Crystal Malt
4 oz Belgian Aromatic Malt
2 oz Roasted Barley
1 oz Peat-smoked Malt (NOT Rauchmalt!)

Strain the grain water into your brewpot. Sparge the grains with 1/2 gallon of 150°F water. Add water to the brewpot for 1.5 gallons total volume. Bring the pot to a boil, remove from heat, and add:

4 lb (Munton & Fison) Light DME
1/2 lb (Munton & Fison) Wheat DME (55% wheat / 45% barley)
6.6 lb (John Bull) light malt syrup
2 oz East Kent Goldings hops (4.75% AA / 9.5 HBU) for bittering.

Add water to 3 gallon mark in your brewpot. Bring to a boil and boil for 45 minutes. Then add:

1 tsp Irish moss that has been rehydrated.

Boil for 15 more minutes, cool your wort, and add water to bring volume to 5 gallons. When wort reaches pitching temp. Pitch Wyeast 1084 Irish Ale Yeast. (Wyeast 1728 Scottish Ale Yeast is a second choice.)

Ferment 5-7 days or until fermentation slows. Syphon into secondary and add 1/4 oz of steamed oak chips. When fermentation is complete, bottle w/ 1.25 cups of (Munton and Fison) Wheat DME (or 3/4 cup corn sugar). Wait. :)

----

All grain:

Mash 14.5 lbs Golden Promise 2 row pale malt and 1/2 lb British wheat malt with the specialty grains at 150°F for 90 minutes. Add 6.5 HBU (32% less than the extract version) of the bittering hops for the full 90 minutes of the boil.

[BluesHarp]

Scottish Wee Heavy



Grain/Extract/Sugar

Amount Name
----------------------------------------------------------------------------- 12.00 lbs. Northwest Gold LME
0.50 lbs. Crystal 60L
0.38 lbs. Biscuit Malt
0.13 lbs. Roasted Barley

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Pellet 4.40 13.3 60 min.
1.00 oz. Fuggle Pellet 4.40 11.9 45 min.


Yeast
-----

White Labs WLP028 Edinburgh Ale


Poured 2 gal cold water into brewpot
Add Grain in bag, turn on heat, sparge when boiling commences
Remove from heat, add 12lbs gold LME
back on heat,
Bring to boil, add 1 oz Fuggles in hop bag
Boil 15 minutes, add 1 oz Fuggles in hop bag
Boil 45 minutes, remove from heat & place in ice bath
Strain over hop bags into fermenter
Pour cold water over hop bags until 5 gal (temp Approx. 80°F)
Pitched yeast at 78°F
OG - 1.087 corrected

Primary fermentation - 8 days in 6.5 Gal carboy

Secondary - 14 days in 5 Gal carboy

FG - 1.022 @ 70° F...1.023 Corrected Approx. 8.5% ABV

Beer was bottled into bombers with 1-1/4 cup DME.
Carbonation was not evident after 3 weeks, opened bottles and added a few grains of champagne yeast to each bottle...carbonated nicely after this.

Beer has a nice malty base, caramel with a dark toffee character, a bit of whiskey and vanilla in the nose. Some alcohol hotness and extract "twang".

After 2 months - alcohol and extract flavor diminishing, a molasses-brown sugar-pancake syrup flavor emerging. This beer is getting better by the week. Whiskey and vanilla aroma still present, but more subtle.

I would recommend a bit more roasted barley to add a little more smokiness and some extra grains at your discretion to add some additional mouthfeel (body) and head retention (cara-pils ?).

I feel it is just a little "thin" and could use a bit more unfermentable malt.

All in all, it is a very nice malty brew, and the alcohol is hiding better each tasting...watch out!

I'm not sure why it wouldn't carbonate; I may have bottled it too "clean"...sucking a little trub into the bottling bucket may have helped.