 |
 |
 |
 |
 |
 |
 |
Tater's Barley Wine
My first attempt at barley wine. It won't be ready to drink until summer
| Brewer: | Ghost Cat | Email: | - | |||||
| Beer: | Tater's Barley Wine | Style: | Barley Wine | |||||
| Type: | Partial mash | Size: | 3 gallons | |||||
| Color: |
|
Bitterness: | 66 IBU | |||||
| OG: | 1.136 | FG: | 1.040 | |||||
| Alcohol: | 12.4% v/v (9.7% w/w) | |||||||
| Grain: | 1 lb. American crystal 20L | |||||||
| Mash: | 80% efficiency | |||||||
| Boil: | 75 minutes | SG 1.163 | 2.5 gallons | |||||
| 10 lb. Light malt extract 4 oz. Honey |
||||||||
| 5lbs of liquid malt added at beginning of boil. After 60 min remove from heat and stir in 5lbs of liquid malt and bring back to boil for 15 min Irish moss add in last 10 min |
||||||||
| Hops: | 1 oz. Centennial (10.5% AA, 60 min.) 1 oz. Chinook (12% AA, 60 min.) 1 oz. Chinook (12% AA, 30 min.) 2 oz. Centennial (aroma) 1 oz. Perle (aroma) |
|||||||
| Yeast: | 2 packages of safebrew S-33 yeast | |||||||
| Log: | Primary fermenter for 4 days, be aware of airlock bubbling over. After 4 days move to secondary fermenter and dry hop with 1oz of centenial hops (or similar). After 5 days in secondary dry hop again with 1oz of Perle hops (or similar). After 10 days move to aging pale, at this time a small bottle (flask size) of Jim Beam added. Age for approx 6 months. |
|||||||
| Carbonation: | Probably will not carbonate unless I upgrade to a force carbonator as to avoid exploding bottles. | |||||||
Recipe posted 02/15/09.
