barley wine

[ben the brewman]

1.106 OG

mash temp 155 deg
20 lbs marris otter
.75 lbs crystal 55L
.75 lbs amber malt
2oz peat smoked malt

3 table spoons gypsum
3.75 oz e.k. goldings 60 min
2.00 oz e.k. goldings 40 min
1.50 oz fuggle 20 min
1.50 oz fuggle 7 min

yeast is wyeast 1764 pacman

aged on french oak soaked in wisky for 3 weeks.

[Ó Flannagáin]

I'll barley your wine

[oldwoman]

I was just talking with someone today about the use of peat malt in a barleywine. Did you steal this from a different recipe or did our great minds just converge?

Have you used peat before or is this an experimental brew? Either way, keep us up to date!

[ben the brewman]

i have used peat malt before in a smoked peat porter. the porter called for like .50lbs and it added a great smokey peat flavor and aroma. the recipe above is the grain bill from a thomas hardy ale and it had the peated malt in it. im only using a little bit of it because a bit of peat malt goes a good ways.

[Evan!]

OG of 1.106...mash at 155...no simple sugar...FG = 1.035.

Just sayin. I don't know how sweet you want this thing, but it's gonna be dessert if you mash that high and don't add and dextrose or sucrose.

[ben the brewman]

Originally Posted by Evan!

OG of 1.106...mash at 155...no simple sugar...FG = 1.035.

Just sayin. I don't know how sweet you want this thing, but it's gonna be dessert if you mash that high and don't add and dextrose or sucrose.

my final gravity is predicted to be 1.025-1.031 its at 1.034 right now so its close. i have never used dextrose or sucrose and im not sure how to use it exactly.

[ben the brewman]

im also not real sure how to predict final gravity accuratly.