Plan on doing a brew with a mate on Saturday and he has his heart set on doing a barley wine. Being the tight arses we are, we don't want to fork out anymore for yeast. I have a lager which is nearly finished which was fermented using wyeast 2633. As far as I can see, the recipe is similar to that of a dopplebock with the major difference being our recipe was aiming for around 70 IBUs. I have never brewed a lager with that high of a bitterness before and am concerned as to how well it would actually balance out with the rest of the brew. When it's finished fermenting, my mate wants to bottle his half after a few weeks of lagering. I'll be leaving mine for at least 6 months. Has anyone brewed something similar?
recipe: http://beersmithrecipes.com/viewrecipe/957910/big-aussie-hop-barley-wine
we are going to do a triple decoction mash and boil the wort with rocks. So I was also considering removing the crystal cause it might become a bit much on the sweet side.
recipe: http://beersmithrecipes.com/viewrecipe/957910/big-aussie-hop-barley-wine
we are going to do a triple decoction mash and boil the wort with rocks. So I was also considering removing the crystal cause it might become a bit much on the sweet side.