Heritage Holiday Skull Splitter

Brewer:	Eric Cole		Email:	heritag19330@yahoo.com
Beer:	Heritage Holiday Skull Splitter		Style:	Barley Wine
Type:	Extract w/grain		Size:	5.5 gallons
Color:	33 HCU (~17 SRM)		Bitterness:	50 IBU
OG:	1.108		FG:	1.026
Alcohol:	10.5% v/v (8.3% w/w)
Water:	Good tap water or spring water
Grain:	5 lb. American 2-row (Briess) 5 lb. British mild (Otter)
Steep:	Mash grains at 160°F for 70 min. Sparge with 155°F water until you have 6 gallons wort. Add malt extract. Bring to boil and follow hop schedule
Boil:	70 minutes	SG 1.099	6 gallons
	11 lb. Amber malt extract (Muntons Light)
	Irish moss at 45 min
Hops:	1.5 oz. Cascade (6% AA, 60 min.) 1.5 oz. Cascade (6% AA, 45 min.) 1 oz. Cascade (6% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.)
Yeast:	Wyeast 1056 American ale yeast. I know that American ale yeast is not really traditional but what the heck, its all I had in the fridge.
Carbonation:	2.0 volumes	Corn Sugar: 3.44 oz. for 5.5 gallons @ 70°F
Tasting:	I will let you know after the Holidays!

Recipe posted 08/30/02.