Notes: Fermentables:
UK Marris Otter - We chose a english base malt to align with our english barleywine. We hope to focus on malt complexity emphasizing biscuity, nutty flavors from the malt.
Victory Malt - Additional complexity with baked bread, biscuity, malt flavors.
Brown Malt - Used for color and to enhance nutty/toasty flavors.
Flaked Oats - Used for a smooth silky mouthfeel.
Hops:
Magnum - Purely for bittering.
Mandarina Bavaria - Late addition hop meant to bring out fruity, tangerine, tea-like flavors and aromas.
Yeast:
Wyeast 9097-PC - We wanted to try something fun and interesting with this barleywine. The yeast should bring out some fruity, cherry, pie-like characteristics. The yeast has some Brett in it that could add a touch of sourness.
Water Chemistry:
We are targeting a Burton on Trent profile in order to emphasize sweetness/malt while remaining true to the English style.
Fermentation Temp:
Following yeast recommendations. Starting at the lower end and allowing room for rise in temperature.
Mash:
We are targeting a thicker mash at 1.25 qts/lb for body. We are mashing at 152 to help with the sweetness.
Boil:
90 minutes for color, body, and abv. |
