Millenium Barleywine

My first barleywine is in the secondary and tastes good so far, but is
going to need several months to smoothe out. I may make this second beer
to be drunk on New Year's Eve, 1999. It will be a little darker and
uses more extract as a percent of the malt since the nearly all-grain
formulation was such a pain in the neck with my small brewing set-up.

Brewer:	Christopher McMath		Email:	mcmath@colorado.edu
Beer:	Millenium Barleywine		Style:	English Barleywine
Type:	Partial mash		Size:	5 gallons
Color:	31 HCU (~16 SRM)		Bitterness:	88 IBU
OG:	1.109		FG:	1.025
Alcohol:	10.8% v/v (8.5% w/w)
Water:	10 gallons declorinated medium hardness water with some gypsum added.
Grain:	10 lb. British pale 1 lb. Wheat malt .5 lb. Belgian aromatic 1 lb. British crystal 95-115L .5 lb. Toasted pale malt
Mash:	75% efficiency
	Infusion mash at 156 for 70 min, then mashout at 170 for 20 min. Sparge with 5 gallons of 175 degree water.
Boil:	90 minutes	SG 1.091	6 gallons
	4 lb. Light dry malt extract
	Irish moss last 20 min.
Hops:	3.5 oz. British target (8.9% AA, 90 min.) 1 oz. Kent Goldings (5% AA, 25 min.) 1 oz. Kent Goldings (aroma)
Yeast:	English ale yeast, either 1318, 1098 or 1275, thames valley. Depends what I have around. Pitch at least a pint of active yeast slurry.
Log:	Ferment for six weeks at 65 degrees, followed by a long bottle conditioning of months to years.
Carbonation:	1/2 cup of corn sugar per 5 gallons for light carbonation as is called for in barleywines.

Recipe posted 03/30/98.