Malty Gallon

This is meant to be a single gallon of EXTREMELY malty barleywine. If you want to make a normal barleywine, add more hops early in the boil.

Brewer:	Justin		Email:	-
Beer:	Malty Gallon		Style:	Barley Wine
Type:	Partial mash		Size:	1 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	18 IBU
OG:	1.163		FG:	1.020
Alcohol:	18.4% v/v (14.4% w/w)
Water:	Use water that tastes good. Be certain not to use distilled water, b/c the hops are so low already that if you don't have minerals in the water you won't taste them at all.
Grain:	3 lb. American 2-row
Mash:	55% efficiency
	Do this on a stovetop - this would be a total waste of propane. Use Maris Otter malt. It's a type of 2-row, a bit more expensive though. Mash 3 lbs. in about 3 quarts of water (low volume = sweeter wort) - do the "brew in a bag" way. Heat up another 3 quarts or so to about 170F as your sparge water, then just dunk the grain bag into that water and mix it around a bunch to get the extra sugars off. Dump that sparge water into the main pot for the total boil. Towards the end of the boil add the LME, but NOT the cane sugar. The cane sugar is added later in fermentation.
Boil:	120 minutes	SG 1.148	1.1 gallons
	1.5 lb. Light malt extract 1 lb. Cane sugar
	Boil for 120 minutes to get some Maillard Reaction products... makes your barleywine a much prettier shade of brown. :) Add more hops during the boil than listed if you want to conform to the style... I mean for this to be super malty.
Hops:	.25 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 15 min.) .25 oz. Kent Goldings (aroma)
Yeast:	Use a full packet of dry yeast, or a starter like you would use for a normal 5 gallon batch. You need a lot of yeast due to the high osmotic pressure in the wort. After three days boil half a pound of cane sugar and about a TBsp of LME in just enough water to dissolve it. Cool it down to 80F or lower, add some champagne yeast, wait 30 min, then pitch that in the fermenter. Do the same thing three more days later (once at 3 days and once at 6 days). If you want to, spray a "Beano" tablet with star-san, dry it, crush it up and add it to the fermentor at day seven or so to dry it out just a bit further. All of these days should be pushed out later if the fermentation is going slowly.
Log:	You need two types of yeast: US-05, notty or your favorite dry yeast... and also some champagne yeast. The champagne yeast will kill off the other yeast when you add them, so if your fermentation is going slow hold off on adding them until your barley wine is at least 1/2 fermented.
Carbonation:	This beer does not need to be carbonated. At this alcohol level it should be sipped more like a brandy.
Tasting:	I haven't brewed this yet, but it should be malty as all get out... ;)

Recipe posted 11/19/10.