Numbskull Wheatwine

I noticed that there were no recipes for a wheatwine and I wanted to make something more challenging and yet different so I decided to give it a try.

Brewer:	B.Coberley		Email:	-
Beer:	Numbskull Wheatwine		Style:	Barley Wine
Type:	Extract w/grain		Size:	3 gallons
Color:	0 HCU (~0 SRM)		Bitterness:	232 IBU
OG:	1.000		FG:	1.034
Alcohol:	-
Water:	I used only filtered water from my tap.Our tap water here at home is a bit hard,but I filtered to get rid of the chlorine.
Grain:	1 lb. American crystal 60L
Steep:	I brought the water to near boiling and cut it back to steep the grains.I steeped them about 20 min.I always like to lift and lower the grains in the water several times while steeping.My OG was actualy 1.118 and finished out at 1.034
Boil:	60 minutes	SG 1.000	3 gallons
	10 lb. 8 oz. Wheat extract
	I added 3/4 of a teaspoon of Irish Moss 15 min before the end of the boil.
Hops:	2 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Saaz (3.75% AA, 45 min.) 1 oz. Saaz (3.75% AA, 30 min.) 1 oz. Saaz (aroma)
Yeast:	The yeast I used should have been a more alchohol tollerant one but I went with Wyeast 1056 and added Montons dry yeast 2 days after transfering to a carboy.
Log:	I brewed this beer on March 1,2002, transfered to a carboy on March 12th.I was going to let it sit till about June 26th and bottle but the brew created a vacume,sucking the airlock water out each time I added it so I ended up bottling May 1st.
Carbonation:	To carbonate I added ½ cup of cornsugar to the beer before bottling.Two weeks after bottling I inverted the bottles for a further two weeks to reactivate yeast as an added measure.
Tasting:	The beer turned out very well and is about 11% alchohol.I wouldn't be afraid to make this brew again,but it is a bit challenging.I would use a different yeast next time though.

Recipe posted 06/17/02.