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Paschal Lamb Barley Wine Ale
Celebratory Barleywine brewed for Pascha, 2008. I tried to build a complex and ambitious flavor profile based on traditional Greek flavors used in roasting lamb, such as mint and basil. Hopefully, it will be good after 4-6 weeks of fermentation and conditioning. I'm sure it will be even better with an extended aging time up to and exceeding one year.
| Brewer: | Andy Strodtman | Email: | astrodtman@gmail.com | |||||
| Beer: | Paschal Lamb Barley Wine Ale | Style: | Barley Wine | |||||
| Type: | All grain | Size: | 10 gallons | |||||
| Color: |
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Bitterness: | 64 IBU | |||||
| OG: | 1.110 | FG: | 1.030 | |||||
| Alcohol: | 10.3% v/v (8.1% w/w) | |||||||
| Water: | Brewed with Detroit city water supply. Boil water first to remove any "off" flavors or smells. Or use distilled water with calcium carbonate added. | |||||||
| Grain: | 16 lb. American 2-row 10 lb. British mild 1 lb. Dextrine malt (Cara-Pils) 1 lb. British crystal 135-165L 1 lb. American chocolate |
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| Mash: | 80% efficiency | |||||||
| Step mash: Mash in at 122°F for 30 minutes. Increase to 158°F for 25 minutes. Mash out at 168°F for 10 minutes. Sparge water should be ~165°F for 30-40 minutes or until gone. Be sure not to sparge too fast, as a compacted grain bed may result. |
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| Boil: | 120-180 minutes | SG 1.100 | 11 gallons | |||||
| 6 lb. Honey | ||||||||
| Hops: | 4 oz. Cascade (6% AA, 60 min.) 4 oz. Willamette (5% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) 1 oz. Willamette (5% AA, 30 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Willamette (5% AA, 15 min.) 2 oz. Peppermint Leaves (aroma) 2 oz. Basil Leaves (aroma) |
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| Yeast: | Wyeast 1728 in smack pack...enough for 10 gallons (2 packs) | |||||||
Recipe posted 02/26/08.
