Post by Bob McGill on Jul 24, 2009 19:35:45 GMT -5
At the last meeting, Eric mentioned the the next Saint Arnold's Grand Reserve will be a Barley wine, and they would select the recipe based on a competition. Eric suggested members consider entering. I purchased a book, Barley Wine by Allen and Cantell. Following is a summary of that book.
There are 5 contributions to a good Barley Wine. In reverse order of there importance, they are water, hops, grain (and adjuncts), yeast, and time. The last four are in the extreme.
1.Water. Water for English barley wines range from the soft water (and little minerals) of London water to the hard water of Burten-on-Trent. Most waters - if they taste good - are OK.
2.Hops. A lot of bittering hops are required to balance the big grain and alcohol of barley wines. Some flavor hops will help for young beers, but over the age to its prime, these taste will dissipate. Plan on an IBU of 50 to 100.
3.Barley, and adjuncts. An initial gravity of 1.100 is desired, requiring a lot of hops, and maybe some adjuncts.
4. The exact yeast can vary, but it must be a high attentive yeast, and one with a high alcohol tolerance. A large yeast starter is required.
5. Time. The brew day will be long, making this beer inappropriate for a club brew-in. Expect twice as long to ferment, and then a diacetyl rest will be required (particularly if the base grain is English). This should be followed with an aging period at cool temperatures. This period will mellow the taste and let the beer to clear. After packaging, the beer will continue to improve over years.
There are 5 contributions to a good Barley Wine. In reverse order of there importance, they are water, hops, grain (and adjuncts), yeast, and time. The last four are in the extreme.
1.Water. Water for English barley wines range from the soft water (and little minerals) of London water to the hard water of Burten-on-Trent. Most waters - if they taste good - are OK.
2.Hops. A lot of bittering hops are required to balance the big grain and alcohol of barley wines. Some flavor hops will help for young beers, but over the age to its prime, these taste will dissipate. Plan on an IBU of 50 to 100.
3.Barley, and adjuncts. An initial gravity of 1.100 is desired, requiring a lot of hops, and maybe some adjuncts.
4. The exact yeast can vary, but it must be a high attentive yeast, and one with a high alcohol tolerance. A large yeast starter is required.
5. Time. The brew day will be long, making this beer inappropriate for a club brew-in. Expect twice as long to ferment, and then a diacetyl rest will be required (particularly if the base grain is English). This should be followed with an aging period at cool temperatures. This period will mellow the taste and let the beer to clear. After packaging, the beer will continue to improve over years.
