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You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> Belgian Golden Strong/Barleywine

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zeith
Charter Member
Seattle, WA
41 Posts


Goal is to brew a high ABV Belgian/Barleywine hybrid. Looking for some maltiness, toffee, subtle fruit and spice combination from yeast that lends itself as a easy sipper. Recipe is below.

82% Belgian Pils
10 % Turbinado Sugar
4% Aromatic Malt
4% British 50-60L Crystal

30 IBU Magnum 90 min

Mash 150 for 60 min with 90 min boil

Split Batch via TYB Dry Belgian Ale and WLP 510 Bagstone. Ferment at 66 for 2-3 days, then 72 for a few days then 75 to finish. 

Ideas/Possible Changes
  • Belgian Pils or Belgian Pale? Pale will add more maltiness to the beer
  • Been wondering if I should sub the sugar for something fun. Muscavado? Molasses? I've been wanting to do pomegranate molasses, but that's for a future beer.
  • I'm excited for the Bagstone yeast, the flavor profile looks awesome for a malty barleywine beer. 
  • Anything else? 




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


You're right that pale will give more maltiness.  The base recipe is really a BGS plus some crystal maltiness.  I don't know how molasses would play with this, but it might be nice.  Hrm.




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


Please promise to report back on Bagstone, it sounds awesome!

Molasses could be interesting, but I would be hesitant to use it at 10%. Cut it back to 5%-ish and then either use turbinado sugar or just use malts to make up for the sugars. 






Posted 34 days ago.

zeith
Charter Member
Seattle, WA
41 Posts


I'm hesitant on the molasses cause it could be awesome or it could be terrible. I will probably try to do a 2.25, 2.25 and 1 gallon and use the molasses in the 1 gallon. We shall see.

I'm super excited for Bagstone. I'm pretty sure im going to focus only on Belgian and Brett this year, so I wanna eventually use all existing Belgian yeasts. Bagstone looks too awesome not to try. 

Olan, agreed on the malt bill, its BGS + crystal. Looking at the average English Barleywine grist, it's mostly malty base malt, crystal malt, and malts for body. Being a Belgian, I'm leaning on the yeast to keep the mouthfeel light enough to balance the beer. Perhaps ill do the Belgian Pale Malt for more maltiness. 

Anyone else?




Posted 34 days ago.

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