Bat Brew

Brewer:	Dave Walker		Email:	dwalker2@socal.rr.com
Beer:	Bat Brew		Style:	Barley Wine
Type:	Extract w/grain		Size:	5 gallons
Color:	44 HCU (~20 SRM)		Bitterness:	78 IBU
OG:	1.108		FG:	1.030
Alcohol:	10.1% v/v (7.9% w/w)
Water:	1 tsp gypsum in mash 1 tsp gypsum in boil
Grain:	1 lb. American 2-row 2 lb. British pale .5 lb. Wheat malt 1 lb. British Munich 1 lb. German Vienna .5 lb. American crystal 40L .5 lb. British crystal 50-60L .25 lb. American chocolate
Steep:	add 170° water to grains and mash for 1 hour until iodine test shows starch has converted to sugar
Boil:	75 minutes	SG 1.135	4 gallons
	9 lb. Light dry malt extract 1 lb. Corn sugar
	Irish Moss added last 20 minutes of boil
Hops:	1 oz. Cascade (6% AA, 60 min.) 1 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Centennial (10.5% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) .5 oz. Northern Brewer (8.5% AA, 30 min.) 1 oz. Centennial (10.5% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Mt. Hood (4.5% AA, 15 min.) .5 oz. Northern Brewer (8.5% AA, 15 min.) 1 oz. Cascade (aroma) 1 oz. Mt. Hood (aroma) .5 oz. Northern Brewer (aroma)
Yeast:	Wyeast American Ale liquid slurry from fermentor of previous batch.
Carbonation:	3/4 cup of brewers sugar added as primer at time of bottling

Recipe posted 03/17/01.