Old Kneewalker Barley Wine

Well-Balanced and Drinkable, but with a Punch!

Brewer:	Jerry Dessert		Email:	-
Beer:	Old Kneewalker Barley Wine		Style:	Barley Wine
Type:	All grain		Size:	4.75 gallons
Color:	41 HCU (~19 SRM)		Bitterness:	98 IBU
OG:	1.086		FG:	1.012
Alcohol:	9.5% v/v (7.5% w/w)
Water:	Carbon-filtered Temecula, CA city water. Added 1 tsp gypsum to mash water and 1 teaspoon gypsum to sparge water.
Grain:	14.7 lb. American 2-row 7.4 oz. German Vienna 7.4 oz. British crystal 95-115L 3.7 oz. British chocolate
Mash:	66% efficiency
	Mashed in with 5 gallons and stabilized at 120 degrees F for 20 minutes. Stepped up to 150 degrees for 40 minutes. That is why it was so fermentable. Sparged with 170 degree water to get 6.5 gallons to brew pot.
Boil:	60 minutes	SG 1.063	6.5 gallons
	7.4 oz. Brown sugar
	Boiled on schedule, adding brown sugar on a whim at the beginning and adding my standard 1 tablespoon of irish moss with 15 minutes remaining.
Hops:	1.90 oz. simcoe (13% AA, 60 min.) 1.90 oz. Cascade (6% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Used entire yeast cake from a previous batch of cream ale. It was White labs WLP001 CA ale yeast.
Log:	Brew date: 8-19-06 Rack date: 8-27-06 Keg Date : 9-07-06
Carbonation:	Kegged and force carbonated it. Personal taste will dictate your method.
Tasting:	Fermented very rapidly. Started vigorously in only one hour. I was a little surprised at the degree of attenuation, but it still tastes very full-bodied. It is still very young, but very drinkable. My last taste was just last night (9-18-06) and it is very smooth. The complex malt sweetness dominates, with a palate-cleansing bitterness. A little alcohol burn is present, and appropriate for style

Recipe posted 09/19/06.