Old Crustacean Clone

The last time we made this, it wasn't permitted to age properly.
This time we will split the batch and I will store a 5 gallon keg
away to condition for about 12 months.

Brewer:	Rick & DJ		Email:	-
Beer:	Old Crustacean Clone		Style:	Barley Wine
Type:	All grain		Size:	10 gallons
Color:	50 HCU (~22 SRM)		Bitterness:	90 IBU
OG:	1.095		FG:	1.025
Alcohol:	9.0% v/v (7.0% w/w)
Water:	Tennessee water is fairly hard, so no adjustments were made, other than to charcoal filter the water.
Grain:	30 lb. 8 oz. American 2-row 1 lb. 10 oz. American Munich 3 lb. 0 oz. American crystal 120L 3 oz. American chocolate
Mash:	70% efficiency
	My mashtun is not large enough to hold the entire batch, so we split the batch in half to run two complete mash/sparge cycles; then brew the whole 10 gallon batch. Strike temp to the mashtun will be 148F, and will mash for 90 minutes each time.
Boil:	60 minutes	SG 1.090	10.5 gallons
	1 lb. Light dry malt extract
Hops:	4 oz. Simcoe (12% AA, 60 min.) 2 oz. Centennial (10.5% AA, 45 min.) 2 oz. Centennial (10.5% AA, 10 min.)
Yeast:	I usually boil 2 cups water the day before and pour it into a sterile erlinger flask with 1/2 cup DME. When the solution cools to about 90F, I add 2 pkgs of Dry Yeast (1056 is preferred). The yeast propogates overnight and forms a good slurry within 24 hrs.
Log:	7 days in Primary fermenter, rack to secondary. Add Champagne Yeast to Secondary if activity in primary has stalled. Rack to bottles or kegs after additional 10 days or reaching FG of 1.025
Carbonation:	1.8 volumes	Keg: 13.9 psi @ 62°F
Tasting:	Lat time we made this, we only allowed it to condition in bottles for about 3 months. The last bottle was the best. This time, we are going to be diciplined (Do you hear me DJ?) and let at least a keg condition for a year. We plan on ringing in 2010 with a well conditioned and properly aged Barley Wine.

Recipe posted 12/31/08.