Two Christopher's Barleywine

We recently acquired a 55 lb bag of Hugh Baird pale ale malt at a homebrew
club auction and decided to make a barleywine. The recipe below is entered
to realistically depict the gravity and bitterness. The values will work
if you have a large enough mashing and boiling capacity. We actually
made the beer by doing two 13lb mashes and using the first half of the
sparge of each for the barleywine and the second for a brown ale.Should be
really malty and rich, with a generous amount of bitterness and hop flavor
to balance the sweetness.

Brewer:	Chris McMath and Chris Smith		Email:	mcmath@colorado.edu
Beer:	Two Christopher's Barleywine		Style:	English Barleywine
Type:	Partial mash		Size:	6 gallons
Color:	23 HCU (~13 SRM)		Bitterness:	78 IBU
OG:	1.104		FG:	1.025
Alcohol:	10.2% v/v (8.0% w/w)
Water:	Declorinated city water with gypsum.
Grain:	16 lb. British pale 1 lb. Wheat malt 1 lb. British crystal 70-80L 1 lb. Toasted pale ale malt
Mash:	75% efficiency
	As entered above: mash 19 lbs of grain with enough water to make a a fairly thick mash. rest at 156 for 60 min and check for conversion. Raise to 170 and mashout for 20 minutes. Then sparge with 7 gallons of 175 degree water. Actual method: Did two mashes of 13 lbs each at the above temperatures and then sparged each time with 5 gallons of water and collected the first half of the runnings for the barleywine and saved the second half for a brown ale made in the same brewing session (nine hours. Really long.).
Boil:	90 minutes	SG 1.078	8 gallons
	2 lb. Light dry malt extract
	Irish moss last twenty minutes.
Hops:	3.5 oz. Wye target (8.9% AA, 60 min.) 1 oz. Kent Goldings (5.4% AA, 25 min.) 1 oz. Kent Goldings (aroma)
Yeast:	1 pint of slurry from a previous batch. Wyeast #1318, london III. Pitched to a quart starter 18 hours before. Use a lot of yeast and aerate well.
Log:	Brewed 3-6-98. Fermented at 65 degrees F. Primary ferment for two weeks followed by a one month secondary fermentation and 10 day dry hop with one ounce of goldings flowers. Bottle and age for two months at least, with the majority of the batch being reserved for up to six months. (Depending on our patience.)
Carbonation:	Bottle condition with 1/2 cup corn sugar to achieve medium-low carbonation typical of english ales.
Tasting:	Still fermenting. Will update later.

Recipe posted 03/07/98.