Ol~ RockHead

This formulation is an attempt at a very carmel tasting Barlywine. I want the taste to be similar to the 2002 Double Bail Quail from Deschutes brewing. I am looking to a long boil to help achive the flavor.

Brewer:	Grog		Email:	-
Beer:	Ol~ RockHead		Style:	Barley Wine
Type:	Partial mash		Size:	5 gallons
Color:	16 HCU (~10 SRM)		Bitterness:	88 IBU
OG:	1.110		FG:	-
Alcohol:	-
Water:	Local water.
Grain:	7 lb. American 2-row 2 lb. German Munich 1 lb. American crystal 10L
Mash:	65% efficiency
	Infusion Mash: Mash in at 170, and continue to mash on the high side (154/155)for 60 min. Test for conversion.
Boil:	150 minutes	SG 1.100	5.5 gallons
	6 lb. Light dry malt extract 1 lb. Honey
	Add 6lbs of extra light DME at the onset of the boil. Boil for at least 2 hours, we are looking for the boil to help create the caramel flavors. I am using Columbus hops, Homegrown and Crystal, none of which are listed in the spreadsheet. Hops going in @60/45/30/15. With 45 min left in the boil add Irish moss, 15 min left in the boil add 1 pound of honey.
Hops:	1 oz. Chinook (12% AA, 60 min.) 2 oz. Liberty (4% AA, 60 min.) 1 oz. Chinook (12% AA, 45 min.) 2 oz. Liberty (4% AA, 30 min.) 1/2 oz. Chinook (12% AA, 15 min.)
Yeast:	WLP-001 White labs California/64 oz. starter
Log:	Will transfer to secondary next week, 1-2 oz. of Crystal hops will go in the secondary, along with 2 oz. of oak chips.

Recipe posted 01/03/03.