If you'd like to watch the video, head to this link: https://beerandbrewing.com/big-barrel-aged-barleywines/
In this 66-minute course, Capps focuses on New Image’s approach to barrel-aged barleywines, from intentions and ingredients and on through brewing, fermentation, aging, and blending, all while harnessing the key components of oxidation, wood, and time. Along the way, he covers:
- choosing your approach and selecting malts with intention
- aiming for different starting gravities to produce different blending components
- using Noble and aged hops for stability and preservation
- selecting yeast for attenuation and healthy fermentation
- using a brewhouse built for high gravities and high boil-off rates
- using the boil to concentrate the wort for higher starting gravities
- aiming for high attenuation despite high gravities
- using nutrients and oxygen to give the fermentation a strong start
- cool-conditioning and clarifying barleywine before barrel aging
- degassing before aging, and treating oxidation as a key component
- experimenting with Madeira-inspired macro-oxidation
- understanding the flavors in the wood
- planning for time as a component, depending on the barrel
- using wood finishing to freshen up an aged barleywine
- tasting and blending components to assemble great barleywines
- And more.
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