Blasted Newts Barley Wine

A really big Barley Wine with a lot of hop aroma that should be able to
age for years if your careful about oxidation.

Brewer:	The Newt King		Email:	-
Beer:	Blasted Newts Barley Wine		Style:	Barley Wine
Type:	All grain		Size:	5 gallons
Color:	41 HCU (~19 SRM)		Bitterness:	113 IBU
OG:	1.127		FG:	1.027
Alcohol:	13.0% v/v (10.2% w/w)
Water:	1 teaspoon gyspum in pre boiled tap water.
Grain:	24 lb. British pale 6 lb. German Munich 2 lb. Belgian aromatic 1 lb. Belgian biscuit 1 lb. Belgian CaraVienne
Mash:	50% efficiency
	Mash in ten gallons of hot water to raise temp to 152° for 30 min. Remove 2.5 gal and boil it for 10 min then return to raise temp to 157° for 30 min. Sparge at 170° to collect 7.5 gal sweet wort for the barley wine. Sparge very slowly so that its almost a first runnings type of sparge. First wort hop with 1 oz Cascade, Columbus, and Chinook before adding heat to the boiling kettle. You can continue to sparge and collect another 7 gal of second runnings to make 5 gals of pale ale when your done making the barley wine.
Boil:	90 minutes	SG 1.085	7.5 gallons
	2 Teaspoons Irsh Moss the last 30 min of the boil.
Hops:	1 oz. Cascade (6% AA, 90 min.) 1 oz. Chinook (12% AA, 90 min.) 1 oz. Columbus (10.5% AA, 90 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Chinook (12% AA, 15 min.) 1 oz. Columbus (10.5% AA, 15 min.) 2 oz. Cascade (aroma) 2 oz. Centennial (aroma)
Yeast:	White Labs Califorina Ale yeast cake from a pale ale. Be sure to use lots and lots of healthy yeast.
Log:	Ferment at 165° for 1 week in the primary and 3 weeks in the secondary. Rack to triatary for two months and add champange yeast if the SG is to high after 1 month. Bottle and wait two months to two years. Dry hop with 2 oz Cascade after two days in the primary. Dry hop with 2 oz Centennial for three weeks in the secondary.

Recipe posted 03/11/98.