Can We Make a Chocolate Barley Wine? - How to Make a Big Beer!
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- Опубликовано: 5 сен 2024
- Can We Make a Chocolate Barley Wine? - How to Make a Big Beer! You asked, and we delivered. For months people have been asking for a Barley Wine Video. For months, we've been researching them. Know what we found out about Barley Wine? It's beer! Hooray beer! Essentially Barleywine is just a high alcohol beer, normally 10-12%. I'm aiming for a little more, but I'll be happy in that range too. We used several different malts to achieve the color and flavors needed and added some cacao nibs in to get some chocolate flavor.
The flavors I'm going for are roasty, malty, chocolatey and rich, with a touch of sweetness and bittering from the hops. We shall see how our barley wine comes out!
Our recipe is more of an English Barley wine as opposed to American Barley wine, with the main differences being hops amount and color. American barleywines are lighter in color and more hoppy, where English Barley Wine is darker, more robust and less hoppy and more sweet. Sounds good to me!
Making a Small Beer from the leftover grains: • Small Beer - Partigyle...
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Some links to items used in the Video and Ingredients:
3lbs 4oz 2 Row Malted Barley: amzn.to/32gd0aH
1oz Black Patent: amzn.to/3bSsqGx
1oz Roasted Barley: amzn.to/38LoHZm
1 1/2oz Chocolate Malt: amzn.to/39Xd4yF
1oz Cacao Nibs: amzn.to/39YMUvv
3 additions of .4oz Hops: amzn.to/2T2EgoT
Lalvin EC-1118: amzn.to/2VlXcll
Sunshine and Whiskey t-shirt: amzn.to/39SqhZl
Well that's Neat t-shirt: amzn.to/2HMQGvy
2 Gallon Plastic Fermenter with drilled lid: amzn.to/32dhO0i
Kitchen Scale: amzn.to/3bYdJlh
Coleman 5 Gallon Cooler: amzn.to/3bY5fuc
Brew Bag: amzn.to/38QgR0C
Hydrometer: amzn.to/2HOW5Cl
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A lot of folks don't realize that Barleywine is beer, so I totally appreciate the in depth explanation!
I've taken such an interest in making things like this since being disabled. Thanks to the both of you I'm learning so much. Not this month but beginning of March I am trying this one. Thank you for all the videos. Oh and your cooking videos are fantastic.
"I'ma use a whole packet of yeast"
Okay, who are you and what did you do with the Real Brian?
Poor Derika, having to put up with a bodysnatcher's Brian... :)
LOL
OK, I'm SURE it isn't Brian! He didn't hydrate the
yeast! :D
steve
@@steveskouson9620 I see the cup....unused.
I'm sure you have considered this already being the sharp guy you are but You should look into a stainless steel pot that fits it inside your plastic cooler. I found one that slides right in after removing handle. No more plastic taste .
Keep up the good work we learn alot from your videos.
Neat idea.
"This will be a stout stout," Brian said, assessing the stout stout astutely.
I'm going to need to make this sparkling...
It is carbonated :)
I'm one of those guys who seem to not want to rack for several months. I have this fear of disturbing my CO2 blanket and ruining my brew. Maybe someone could comment on that. I could use the feedback. I do love that style of airlock. They don't dry out as fast and keep things safe longer. You guys are my favorite! Cheers!
I love when you get up and walk out of frame the bust of Mark Twain is staring at us! Keep up the great work guys!
That’s.... Einstein!
@@CitySteadingBrews dangit! That was my second guess! There is a resemblance though lol!
@@knglover1 there is, now that you say that....
To prevent a boil-over, skim the foam off the top until there is no more.
Skim just the once. Twice at a push. It isn't necessary.
No need to skim. Just stir, and the protein will go back into solution. A better way to prevent over boiling is to use an appropriately sized boil kettle.
I like to keep a spray bottle of water handy when doing the boil, it comes in handy to tame a hot break boil over.
Barleywine is LIFE!!!
The single greatest style of beer ever made.
Sooo very ecstatic that you made this video! Ive been asking and waiting for one for quite some time. You guys are the best! You care about what you do, and you trully care about your viewers and subscribers. Thank you so much
You are welcome! I remenber you were one that asked about this!
I use stainless steel tea infusers for my hop additions to keep it neater 😁
YYYEEESSSS PARTI-GYLE BEER. Love me some barley wine, and love the fact that you are showing all of the different beers that you like and like to brew. I got the last one that I brewed to finish out at 14.6% ABV. I made a yeast starter by making a Belgian Style Dubbel, and when it was finished fermenting is when I had my brew day and pitched the Barley Wine right on to the yeast cake.
Parti gyle sure something to try... Last time i did a barley wine i saved some of the sparge for yeast starters..
I cannot state strongly enough how much i loathe, hate and despise BEER of any kind.
yet still love your videos lol :)
Love the aquarium analogy Derica!
it's also known as a trappest ale or a Belgian quad which goes from 12 to 15% abv. I've been waiting for you to make one, good on you.
Well, sort of... Trappist Ale must be made in a Trappist Monastery, but yeah, Belgian Quad describes it well!
@@CitySteadingBrews How are the plans for the rosehip mead going? Because I left you some tips I thought might help you, on your maple syrup mead download.
@@hewhowalksamongthetombston5287 we are going forward with rose petals but I do appreciate the help with the rosehips!
@@CitySteadingBrews your more than welcome. and rose petal mead, even better can't wait to see you making it.
I know this is a two year old video but I am going to put in my two cents. I always measure my specialty grains first. The reasons are twofold. First, it is because most specialty grains are a bit smaller since they are roasted longer than base malts. This sometimes means that the grains will have a tendency to go thru my mill without getting crushed so either I run them thru again or run them thru first after I adjust my rollers. If I run them thru with my base malt then it is hard to tell if they were crushed and if they weren't I'm SOL. You can forget what I said since I know you said your LHBS crushes your grains. The second reason which is just as important atleast for me. You can always add more when measuring out but it is hard to take out grains after you add them in. Usually for me I measure my grains in a smaller container on the scale and add them one at a time into the bucket I pour into the mill.
Don protective gloves, I can feel the D&D nerd comin out!
You mentioned adding white sugar but wouldn't adding dme or lme be a better option to add sugar and some flavor
I'd rather use the actual starches from the grains, is what I said. I didn't add white sugar.
I love drinking and making barley wine, just not the hangover
So I've always heard you talking about the bucket and how they don't seal right... If I notice correctly at 20:30 It looks like you still have the plastic zip tie thing on the bottom of the lid (if you notice in the spot where there's a bigger opening in the lid, there's a plastic tag thing that u cut and rip off the bottom of the lid)
I work with buckets that have them at work all the time and I got a brew bucket myself which I took it off and I've never had a problem re-sealing them (and the brew bucket has held a seal every time)
I'm definitely a British style beer type of person, my dad keeps giving me really good beers but they are too hoppy for me. I do like that I would actually, probably,like what you have been making with beer. I also like that it seems like you aiming for what I would actually like versus appreciate but don't particularly like.
I'm so backwards in my brew journey, maybe I will try a beer eventually, and the few beers that you have made might make my pallet happy. I'm definitely going for a Grute or that Chai thing you made (with a learn from any mistakes type of thing)
Great stuff. An all grain beer video inside of 23 minutes is a triumph.
However, when Brian snapped the lid on a brew bin and added an airlock I was like Aaaaghh. Nooo!
Also, with such high gravity worts it makes sense to use a brimming starter culture. Barley Wine can be amazing. Hope CSB's turns heads. Well done. x
We airlock everything. One word: cats
I guess that could be a problem.
In 12-18 hours your lovely wort is gunna go ballistic, with a head the size of a mutant cauliflower.
There'll be tears before bedtime. 😉
Nah, lots of room in there was all good!
Great video, :) I love your videos. I get all of your jokes and puns better because Im drunk.. I show myself out.....
$1.95 where I get mine...you know what I am talking about. LOL
Holy crap that's a ton of cascade hops for a 1gal. 72ish IBU if my calculator is right. I hope straining out the hops from the fermenter helps limit the ultimate bitterness!
Not really. Many recipes call for more than that. I generally use about 1 ounce per 1 gallon for dark beers.
Also! It's a bit more than a gallon, so... I used that calc too and got something in the 60ish IBU range.
I'm not saying you did anything wrong, just that I'm surprised since you seem to like things on the sweet side. I used less than half that amount in my last porter of a lower alpha hops (Willamette), with a target IBU of 30 and thought it was too hoppy. I didn't strain them from the fermenter and it was a bit on the dry side, also a much lower abv of 5.5. The combo of higher abv and higher sweetness to balance bitterness, as well as the removal of hops from the fermenter could well be the stylistic difference that makes this fantastic. Interested to see what you think of the final product!
For a second there I thought you had a 'Fifth Element' tattoo on your wrist... but it's not.
Nope, it’s a capriquarious symbol.
Thank you for the one gallon recipes. I've too many friends who have been stuck with five gallons of brew they made and didn't like. Any chance of doing a doppelbock recipe? I'm interested in not just following the recipe, but I like to understand what the different grains do to the brew. Thanks!
We don't do a lot of beer and almost never copy styles aside from generic "stout" or "porter". It's just not our thing. Hope you understand.
Also! Makes no sense to me to make 5 gallons of anything until you know you love it!
@@CitySteadingBrews Not a problem! You're passion for what you do comes through. Can't sell a passion you don't have.
An interesting thought this video put in my head.
Your first addition of hops is your "bittering", second is "flavoring", last is "aroma. SOOO...
"Over-extraction" of coffee and/or cacao is? Bitter...kinda wonder about using coffee and/or cacao in the bittering stage instead of hops. Sure, the IBU will be lower than hops, but the other additions will still add at least some bittering anyway. Be a bit sweeter...not seeing that as a bad thing, just a different thing.
Gruit uses herbs for bittering so in theory yes, same thing.
yes yes yes yes yes my precious so glad yall did this
it would make it easier to seal it if you cut the seal off the bottom of the lid
A belgian quad is a good barley wine
Please make a quadrupel . That is also a great, dark strong beer.
Hi Brian & Derica,
Watching this video raised another question. Some people soak their cacao nibs in vodka and then add it after secondary. Won't that kill the yeast? You still need the yeast for carbonation when you add the sugar before bottling.
That little alcohol won’t no. There’s already more alcohol on tue bree most likely.
I think I'm finally ready to start planning for a 1 gallon barley wine that could turn into a 5 gallon batch later on if it turns out well. Here is what I'm currently thinking, any feedback?
3.5 LB Maris Otter (thinking pale malt)
1 lb of honey boiled for an hour
3 oz Crystal mahogany ireks
90 min boil with 0.15 oz target at start
15 mins of boil with 0.28 challanger and 0.28 Northdown
The hops are purely from another recipe and scaled down for a 1 gallon batch.
If my calculations are correct I should get an OG somewhere around 1.110.
I'm hopeful that it turns out well then I can scale it up to a 5 gallon batch. I'm wanting to get that caramel color and flavor from the honey so I'm hoping this will be enough to make that happen. I should have some room to increase if needed. From what I understand of the maris otter is that should give a smoothness that I think will be nice.
I wouldn’t ever boil honey.
@@CitySteadingBrews Going for the bochet effect on it. I guess I should have said that I wouldn't be adding it in until after cooling the wort.
I thought I did small brews (usually 2 gallon), I guess a 1 gallon brew would be good for experimentation
Absolutely!
Thawk your packet!!!
The Strainer you used? I use BIB method also, 3 gallon batches. Use hop bags, but last time they came undone. My strainer was course and a lot of hop went through to primary.
You say "the AirLock is just $2", well, long ago, I made the mistake of buying Airlocks, without the rubber stopper to attach it to a lid. Oops... The rubber stoppers by themselves are only like $0.50-$2.00 each, so just buy both at once.
You can probably get the airlock+stopper for cheap if you buy several at once
It's not worth spending your weekend, hoping you were able to improvise a seal around the airlock, when for around $1 more, you cut/drill a hole, insert the stopper and be done.
mmmmmmmmmmmmm........
BEEEEEEEEEEEEERRRRRR !!!!!!!!!!
(think the Brownie from "Willow" ...)
Gotta get my Mead down first... besides, my better half may have an issue with me stashing 5 or 10 Buckets around the house and woodstove.
It will happen, though... oh yes, it WILL happen. Thank you again for the inspiration to again try something new. 👍
Ok y’all... got an idea i dont know how I’d execute it. could y’all do something similar but like a “honey” barley wine or would you say barley mead?!? Barley wine + Mead sound good?? Don’t know how I’d get the measurements right. Side note y’all are awesome!
It's a braggot.... ruclips.net/video/2i3_oQXqyI8/видео.html
One thing to remember about heavier beers, your efficiency goes down. If you were basing efficiency on a regular strength beer that may be why you got a lower gravity than planned.
Interesting, never heard this before. Any idea why?
@@CitySteadingBrews I believe, especially with biab, there is pretty much the same amount of water other than what is changed for grain absorption and it's harder to get all the sugars out. I usually rinse with a gallon for my 5 gallon batches to help rinse out any residual sugars.
@@JimmyJusa Oh, so you're saying more of the sugars are stuck on the grains, therefore, less efficiency. I can see that.
@@CitySteadingBrews yeah, also a stir before you pull the bag seems to help a little too. I stir then hoist up my bag. Once it's mostly drained I then rinse with water. Another option is you could mash with half the total water then do a dunk sparge with the other half in a bucket. It's not necessary if course, but one option to increase your yield if not planning a second beer/ partigyle.
@@JimmyJusa yeah, the high gravity and thus high grain volume this time didn't permit to use half the water as the final wort volume, but other than that, totally with you.
Just saying, I make a very similar dark beer very regularly and prepare your self for ALOT of trupe lol I normally only get a little over 2.5 liters of beer out of a gallon. So I'm losing almost 1 liter
So I did that thing where one tries something and realizes they probably should have researched. I added 2 TBSP black barley to my honey and water for mead. After watching this I realize I probably should have done what you did in this video. I also saw where the barley could have undesirable stuff on it. So it’s been fermenting for about a month and despite seeming to be slow it has been going. So I was wondering if I should just dump it and be out 2 pounds of honey to be safe or not. Your videos have been helpful so I wast hoping for some advice. Thanks!
I honestly don't even know what you've done here. Can you give me your recipe?
CS Mead and More I did honey (2 lbs), water and yeast (1 gram) to make a gallon of mead. I then shake it up and airlock it and let it ferment. This is basically what I usually do and it works fine. In addition I added two tablespoons of black barely because I wanted to add the color and flavor of the black barley.
So I am wondering if I’ve done a bad thing just throwing the barley in straight from the package.
Nope, should be fine.
CS Mead and More awesome, thanks. I really appreciate your help. If I may, why is it alright when what I saw online said it could be covered in bad things? Is it because it was talking about beer versus mead?
Good stuff
Wow lightning fast
This was an interesting video, never seen this process before! What will this taste like in comparison to other brews?🍻
Thanks Brian and Derica. You guys rock. I'm new to this and you make it easy even for me :) QUESTION...i don't have a cooler to do the first step...i was thinking of using a metal pot to mash-up and then put it in a microwave for an hour....maybe wrapped in a towel....what do you think? Will this work?
Just don’t turn the microwave on, ;)
Thanks...yes that's what I meant 😀
@@CitySteadingBrews ok I tried to put the pot in the microwave for mashing but it was too big...so i preheated the oven to 350F and shut it off and then I put my pot in the warm oven for an hour. It worked beautifully....turned out nice and dark. BUT!!! Even though I followed your instructions precisely, weighed everything, boiled must from 2.5gal to 1 gal....but somehow I ended up with 1.020 initial gravity....WHAAAAT?!?! What did I do wrong? Also I only have Lalvin D47 yeast and "THE BEAST" Which one do you suggest?
I I’d not pick up on some of the grains you used for the mash. Can you tell me please?
All in the description.
Will you try it again?
Maybe? This was pretty good though.
Kinda miss fermentation Friday.
You do realize that was only a way to make new brews on a particular day, right? Now a new brew can be any day, lol.
@@CitySteadingBrews I've been enjoying the tastings, although I am looking forward to when you have a new brew video.
Friday.
hi guys,my 1st attempt at making mead kinda worked,my mango and satsuma one is truly epic but citrus tasting,but my raspberry in very dry,should i back sweeten it?
Up to you. Sweetness is personal preference!
Is that alot of hops? It seems like alot, so wondering if the finished product would have a hint of hops or obvious hop in the flavor.
It's a good amount of hops, yeah.
@@CitySteadingBrews if I wanted just a hint of hops, how much would you suggest using?
can you do this without hops? How much of a change to the flavor would it be?
It’s beer. If you remove the hops it will be like unhooped beer.
Could this be accomplished with malt extract to avoid the cooking part? I like easy...
Sure? But... honestly, it's not hard.
@@CitySteadingBrews *sigh* alright, lol. I'll go for it!
Brian, what was the AA rating on the
Cascade hops? I REALLY love the
flavor of Cascade, but I'm looking for
a low Alpha Acid rating. Most everything
I can find, is 6 or 7 percent, and I'd prefer
4%. (I also prefer malty over hoppy.)
steve
7
They forget that the ABV listed in the packages it's a maximun amount of alcohol that the yeast can tolerate.
That said, given perfect circumstances, enviromental, temperature, food (and they also vary from yeast to yeast) they will go as much as the value listed and then die or go dormant.
They CAN'T go higher even when you "overfeed" them, that just gets residual sugars and make the beverage sweet...
Works the other way around, they will only get to that value given the best enviroment you can provide them, otherwise the'll produce just what it's surroundings allows them to... they will eat all that they can (drying the brew) and then just stopping...
It's not that dificult to understand I guess...
That's pretty much what we said, yeah... :)
@@CitySteadingBrews what did the other guy said?? I did'nt understand that very well...
He got, just fermenting, an 28° brew??
Bit long to explain, but someone argued that regardless of sugars present, a 28% yeast will go to 28%.
@@CitySteadingBrews not a bit of knowledge over yeasts or biology in general there...
I would like to make 1 gallon batches of beer, (Ales, Stouts, etc) but I do not want to go through the trouble of using grains. Can I use Malt extract kits and use only a 5th of a can? one can makes 5 gallons/23 liters. And maybe save the rest of the extract for a later date? Was thinking maybe I could freeze or vacuum seal the remaining extract? Has anyone ever done this?
You can do that, yes.
Ohhh Daddy like!!!!!!!!!!!!!
I have my sack mead and my dragon breath mead fermenting. I have one more bucket and this looks very interesting. I get some minor leakage from under the lid of my bucket during fermentation. Do your buckets have a rubber gasket? My 5gal fermentation buckets have one but my 2gal fermentation buckets don't.
Pretty sure they do.
Brian: "I hate these plastic buckets"
Me "I love these buckets"
I get it though the seal (or lack there of) is annoying, but at least it isn't really a big deal for primary. I have one bucket that seals well every time. I just wish I could figure out where I got it since my others don't :(
I just prefer glass to plastic in general.
@@CitySteadingBrews and steel???
I prefer glass to steel anyways, way easier to sanitize
I have heard that you can get a lot more flavour if you have a few yeast strains all fermenting together can you confirm or deny this?
Ehh not really true. Strongest colony will starve out the rest.
Interesting temperature loss, I usually only lose 1-2°F in 90 minutes, but I am mashing 10-15 lbs of grain in a 10 gallon cooler for a 5 gallon batch. I hope you have enough headspace in your fermenter, I had a high gravity beer using champagne yeast get so excited the first night it plugged the airlock and bulged out the top and bottom of the fermenter.
Small volume means more loss yeah.
Ha I've had one hit the ceiling and leave a neat splatter mark
Lol yep me too!... blew the bung airlock and all out, looked like it hit so hard I'm surprised it didn't crack my airlock. Yeah these type beers can be very rapid. Lol
Would it be safe to try this recipe scaled up for 1.5 gallons in a 2 gallon fermenter? Hearing all this headspace talk got me nervous, and I want to make as much as I can, but got my 6 gallon bucket tied up at the moment.
Should be fine yes.
Always better to over pitch than under.
What bottles do you plan on using I just started fermenting my barley wine I’ve started gathering Coronita 7oz bottles think these might work perfectly.
750 ml swing tops.
Hi Brian & Derica.
I watched this video again. I'm going to start getting my ingredients in the next couple of days. I have two questions. If you reduced the liquid to under a gallon why not put it in a one gallon glass carboy? Also there's a lot of head room in that bucket, why is that ok for beer? You wouldn't do that for wine or mead.
Well, I didn't get it under a gallon. Headroom is GOOD in primary especially since beer gets very active. Headroom is BAD in secondary.
@@CitySteadingBrews thanks. First attempt at beer
@@jbafternoonpiper404 best of luck, and here if you need help!
@@CitySteadingBrews Ok got my grains steeping. Looks like you have a lot of grains on hand that you use little amounts of. How do you store them and what's the average shelf life?
Could this be done with the raw ale method, or is the boil important for getting a higher abv in the case of barley wine?
You most certainly can. I didn't only because the pure amount of malts makes it harder to do. So I thought it better to make more wort, then boil it down a bit.
@@CitySteadingBrews Thanks Brian!
How did this end up
ruclips.net/video/2tgLfsFMmIM/видео.html
Have you tried a beer / mead hybrid
We did a video on that months ago... it's called a braggot.
CS Brews I remember now going to try a Irish red beer next month thanks guys
Hey I know this isn't a mead video but I just made my first mead using EC.1118. With a starting gravity of 1.116 is that too much for the yeast I only used half the packet? Any info would be great!
You should be fine using EC.1118 but you are getting up there to where you'd want to use a yeast nutrient ,Energizer or even making a Yeast Starter.
@@coreyblackburn9289 well I added about 30 chopped rasins to the batch at the start
It's bubbling along nicely now I think I just got first batch jitters 🌯
Right on man, good deal. Yeah with using a dry yeast it will take 12 to 24hrs. To take off. Happy brewing!.🍻
Do I still need to do the boil if I dont intend to add any hops?
Don't need to do the boil at all, but... no hops? This will not taste very good.
@@CitySteadingBrews my last couple of attempts at beer have been disappointing mainly due to the hop flavour, I just really dont like it and it always seemed to be the overwhelming taste. So I figured try leaving it out altogether. Let's see.👍
A whole packet of yeast ... And not hydrating it ... WHO are you and what have you done with Brian?
Lol, right?
Is there a specific reason you didn't sparge or use English hops?
Didn't have any of the hops... and... I rarely sparge. We used the grains to make a small beer too, as said in the video.
Ahhh gotcha. Sounds like a good plan then
Toward the end of the video, when you're discussing the fact that grains have unfermentable sugars, and so don't go completely dry, I began to wonder if there is any advantage to using a small amount of grain in a fruit wine for that exact purpose.
Could you use the malted barley, in an actual wine, so that the yeast run to their full potential and yet it retains a bit of starch so that it's not completely dry (as opposed to backsweetening)?
You can but you need quite a bit to make a difference and... that will also affect flavor.
@@CitySteadingBrews so likely just not worth the effort?
@@ChristnThms well, not for the purpose you mention no, but, combining different things into a brew is always worth trying.
The answer you seek is lactose... unless you are intolerant though! (Try adding a tsp to your glass of finished product to see if you like it first!)
Try using a small quantity of DME in your wine. Works for me.
If you would or could, is thc and/or cbd legal in Florida? I suffer from arthritis, ptsd, sleep apnea, Diabetes, and insomnia..... infusion of thc and/or cbd is a god send in my life. I don’t and do not like smoking cannabis. But have found that infused edibles and drinks help multiple issues and even cure cancer.... yes, in moderation and to your tolerance. But just as it has that helpfulness in my life,... so does certain meads and ginger ale/beer, and other alcohol (wine/melemels/whisky) all in moderation of course... but it’s legal in my state.. I am going to try a cannabis infused mead and if it works out, I think Brian would benefit. I will continue my experiments on my own and when my outcome is complete for my study,... I will pass it on if you wish... thanks again for all you share and educate.... 👍🏼👍🏼👍🏼
Not legal in my area.
CS Brews that sucks 😒
No sparging?
Sparging isn't really necessary, and in this case would have diluted the brew further, and... we made a second run or small beer.
@@CitySteadingBrews right! Sorry I forgot about the 'small brew' part. Thanks!
Has Bryan lost weight?
More like found some extra.
Hops pellets? Not fresh? For shame Brain. For shame.
I make beer like 5 times a year. Yeah, I use pellets.
My yeast can get 40% alcohol pitching into water. The yeast is called Moses....LOL
More like a imperial stout
There’s not a lot of difference really.
@@CitySteadingBrews just based on the "stout Stout" descriptor. Do you happen to have the SRM value handy
You really think we get that technical? Lol. It’s a relatively dark beer, that’s as technical as we get.
Oh no Brian's lost his marbles he is using a whole packet of yeast for 1 gallon
Spoilers! XD
@@Cionaoith sorry not sorry