sorta_i_classificaczia_piva:barley_wine
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| sorta_i_classificaczia_piva:barley_wine [2014/03/28 06:44] – cocademon | sorta_i_classificaczia_piva:barley_wine [2014/03/28 13:08] (текущий) – cocademon | ||
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| - | Источник: http:// | + | Оригинал |
| ====== Barleywine ====== | ====== Barleywine ====== | ||
| + | < | ||
| // | // | ||
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| By far the simplest approach to brewing these big beers is to extract brew, because you can reach target gravity without long boiling this way. Further, if you hold back one-half to one-third of the extract and add it towards the end of the boil, you can achieve adequate hop utilization when boiling less than the full volume of wort. A short boil can be a problem though; because the beer will have less caramel flavor. So you might want to consider using some specialty grains, such as crystal malt or Special B. | By far the simplest approach to brewing these big beers is to extract brew, because you can reach target gravity without long boiling this way. Further, if you hold back one-half to one-third of the extract and add it towards the end of the boil, you can achieve adequate hop utilization when boiling less than the full volume of wort. A short boil can be a problem though; because the beer will have less caramel flavor. So you might want to consider using some specialty grains, such as crystal malt or Special B. | ||
| - | ==== Ingredients ==== | + | ===== Ingredients |
| Classically, | Classically, | ||
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| If you want hop aroma and flavor, you can achieve this in the normal manner by late or post-boil additions. A slightly different flavor will be obtained if you dry-hop in the fermenter, but this is often the best way to get hop character into the beer; Amarillo, or perhaps Columbus should work well in this. Whichever way you go, reckon on adding up to twice the amount you might normally use, or the flavor can easily get lost in all the maltiness. | If you want hop aroma and flavor, you can achieve this in the normal manner by late or post-boil additions. A slightly different flavor will be obtained if you dry-hop in the fermenter, but this is often the best way to get hop character into the beer; Amarillo, or perhaps Columbus should work well in this. Whichever way you go, reckon on adding up to twice the amount you might normally use, or the flavor can easily get lost in all the maltiness. | ||
| - | ==== Fermentation ==== | + | ===== Fermentation |
| A good level of attenuation is everything in the successful brewing of barleywine; if you can't achieve that, all you will have is alcoholic syrup. At the lower end of the OG range, a good ale yeast such as the Whitbread strain, or even an Irish ale yeast can be made to work well. For higher starting gravities, a yeast strain specifically selected to handle them, such as White Labs WLP007 (Dry English Ale) yeast is preferable, but I have had best results with Trappist ale yeast, such as White Labs WLP500 (Trappist Ale) or Wyeast 1214 (Belgian Ale) yeast. If you are seeking to avoid fruity esters, as much as is possible in a high-gravity ale, White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast is a good choice. | A good level of attenuation is everything in the successful brewing of barleywine; if you can't achieve that, all you will have is alcoholic syrup. At the lower end of the OG range, a good ale yeast such as the Whitbread strain, or even an Irish ale yeast can be made to work well. For higher starting gravities, a yeast strain specifically selected to handle them, such as White Labs WLP007 (Dry English Ale) yeast is preferable, but I have had best results with Trappist ale yeast, such as White Labs WLP500 (Trappist Ale) or Wyeast 1214 (Belgian Ale) yeast. If you are seeking to avoid fruity esters, as much as is possible in a high-gravity ale, White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast is a good choice. | ||
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| When pitching, pour off most of the liquid from the starter and add to the wort, which should be thoroughly oxygenated for 3–4 minutes. Pitching is probably best done when the wort is at 70–75 °F (21–24 °C), which is a good temperature to maintain throughout fermentation to ensure high attenuation. If this results in some ester formation, it does not matter, for that will be just a little more variety in an already complex beer. | When pitching, pour off most of the liquid from the starter and add to the wort, which should be thoroughly oxygenated for 3–4 minutes. Pitching is probably best done when the wort is at 70–75 °F (21–24 °C), which is a good temperature to maintain throughout fermentation to ensure high attenuation. If this results in some ester formation, it does not matter, for that will be just a little more variety in an already complex beer. | ||
| - | ==== Post-Fermentation ==== | + | ===== Post-Fermentation |
| Give the beer a secondary fermentation for up to a month before bottling, and make sure that fermentation has ceased before doing so. Ideally, after secondary keep it in a stainless steel soda keg and either serve it from there, or carbonate it in the keg then bottle it, using a counter-pressure filler. If you don't carbonate it this way, don't prime before bottling, but add some fresh yeast, bearing in mind that there may be little extra fermentation, | Give the beer a secondary fermentation for up to a month before bottling, and make sure that fermentation has ceased before doing so. Ideally, after secondary keep it in a stainless steel soda keg and either serve it from there, or carbonate it in the keg then bottle it, using a counter-pressure filler. If you don't carbonate it this way, don't prime before bottling, but add some fresh yeast, bearing in mind that there may be little extra fermentation, | ||
| - | ==== Conclusion ==== | + | ===== Conclusion |
| The very elusiveness of this style gives you lots of opportunity to experiment. Barleywine is not an easy beer to brew, but if you do it well you will be rewarded. Because it is so high in alcohol you'll sip it rather than drink it and as you do you will enjoy its warmth and complexity. Keep some bottles aside and taste one or two each year over a period, and see just how it changes with time. It is not a beer you will produce often, but it makes a very good once a year special. | The very elusiveness of this style gives you lots of opportunity to experiment. Barleywine is not an easy beer to brew, but if you do it well you will be rewarded. Because it is so high in alcohol you'll sip it rather than drink it and as you do you will enjoy its warmth and complexity. Keep some bottles aside and taste one or two each year over a period, and see just how it changes with time. It is not a beer you will produce often, but it makes a very good once a year special. | ||
| - | ==== Barleywine Recipes ==== | + | ===== Barleywine Recipes |
| HARD HAT BARLEYWINE | HARD HAT BARLEYWINE | ||
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| (19 L). Add dried malt extract with 30 minutes left in boil. Add hops according to the schedule given in the recipe. Add Irish moss with 15 minutes remaining in the boil. After the boil, chill the wort to 68 °F (20 °C), aerate well and pitch sediment from yeast starter. Let ferment at 68 °F (20 °C). Rack to secondary, add sugar and yeast nutrient and let sit for two weeks at 65–68 °F (18–20 °C). If possible, bulk condition at 40–45 °F (4.4–7.2 °C) for two to three months. Bottle or keg, minimizing any splashing or other aeration of the beer. | (19 L). Add dried malt extract with 30 minutes left in boil. Add hops according to the schedule given in the recipe. Add Irish moss with 15 minutes remaining in the boil. After the boil, chill the wort to 68 °F (20 °C), aerate well and pitch sediment from yeast starter. Let ferment at 68 °F (20 °C). Rack to secondary, add sugar and yeast nutrient and let sit for two weeks at 65–68 °F (18–20 °C). If possible, bulk condition at 40–45 °F (4.4–7.2 °C) for two to three months. Bottle or keg, minimizing any splashing or other aeration of the beer. | ||
| - | Terry Foster is a frequent contributor to Brew Your Own. | + | //Terry Foster is a frequent contributor to Brew Your Own.// |
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sorta_i_classificaczia_piva/barley_wine.1395989050.txt.gz · Последнее изменение: — cocademon