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Date: 03 Dec 2006 17:32:28
From: RomeoMike
Subject: Barleywine questions
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Is it common to hop a barleywine to a high level of IBU's, such as the
102 IBU's in one recipe that I saw? Also I read that a smaller amount of
priming sugar should be used with a barleywine because fermentation will
continue in the bottle from residual sugars for months anyway, and
there's the risk of overcarbination with the standard 3/4 cup of corn
sugar. Thanks for any thoughts.
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Date: 03 Dec 2006 22:52:48
From: Wayne
Subject: Re: Barleywine questions
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RomeoMike wrote:
> Is it common to hop a barleywine to a high level of IBU's, such as the
> 102 IBU's in one recipe that I saw? Also I read that a smaller amount of
> priming sugar should be used with a barleywine because fermentation will
> continue in the bottle from residual sugars for months anyway, and
> there's the risk of overcarbination with the standard 3/4 cup of corn
> sugar. Thanks for any thoughts.
The high level of hopping is normal. It balances out the high OG. The
normal BU:GU ratio of a barleywine is around .9 to 1.0, i.e. if your OG
is 1.100 you should have around 100 IBU's. It won't taste bitter due to
the higher FG of a barleywine. It will taste too sweet if you go too
much lower.
As far as carbonation goes, you have it backwards. It is harder to
carbonate a barleywine. Yes, fermentation will go on for months, but
very slowly. I have a barleywine that only went down to 1.030 after 6
months but did go on to 1.013 after a year.
In spite of this continued fermentation, it is hard to carbonate such a
high alcohol beer. Leave the priming sugar the same and let the
residual fermentation take care of the carbonation problem.
Wayne
Bugeater Brewing Company
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Date: 04 Dec 2006 15:30:48
From:
Subject: Re: Barleywine questions
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Wayne <bugeaterbrewing@charter.net > wrote:
: As far as carbonation goes, you have it backwards. It is harder to
: carbonate a barleywine. Yes, fermentation will go on for months, but
: very slowly. I have a barleywine that only went down to 1.030 after 6
: months but did go on to 1.013 after a year.
1.013 for a barleywine? That seems *awfully* low to me.
: In spite of this continued fermentation, it is hard to carbonate such a
: high alcohol beer. Leave the priming sugar the same and let the
: residual fermentation take care of the carbonation problem.
That's what force-carbonating and kegging is for.
<ducks >
That said, I bottled a barleywine I made about a year ago that sat in the keg
for about 6 months. It is a bit overcarbonated and now when I open a bottle it has
"normal-beer" fizz or maybe even a bit more. Definately too much carbonic bite for a
BW.
-Cory
--
*************************************************************************
* Cory Papenfuss, Ph.D., PPSEL-IA *
* Electrical Engineering *
* Virginia Polytechnic Institute and State University *
*************************************************************************
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Date: 04 Dec 2006 18:00:09
From: John 'Shaggy' Kolesar
Subject: Re: Barleywine questions
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On Sun, 03 Dec 2006 17:32:28 -0700, <romeo_mike@nojunk.gmail.com > wrote:
> Is it common to hop a barleywine to a high level of IBU's, such as the
> 102 IBU's in one recipe that I saw?
Obviously it depends on the barleywine, but yes, I've seen very highly
hopped ones before.
> Also I read that a smaller amount of
> priming sugar should be used with a barleywine because fermentation will
> continue in the bottle from residual sugars for months anyway, and
> there's the risk of overcarbination with the standard 3/4 cup of corn
> sugar. Thanks for any thoughts.
The fermentation should be complete before you bottle it, so that shouldn't
be an issue. However, many people just prefer barleywines to have less
carbonation, so they use less priming sugar.
John.
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