Bobo's Best Barleywine

This beer is brewed using the method that one of the old brewers from
the Bass Brewing Co. in England passed on to a pro brewer friend of
mine.It uses just British Pale Malt that is carmelized over a 5 hour
boil.I boiled for 3.5 hours and got most excellent results. My system
is designed for 5 gallons which I yielded 3.5 gallons in the
fermentor. If your system is larger just scale up to your size.

Brewer:	Brewer Bob- (Beer's color is really 22 SRM when done)		Email:	bobo99@best.com
Beer:	Bobo's Best Barleywine		Style:	Barley Wine
Type:	All grain		Size:	3.5 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	96 IBU
OG:	1.113		FG:	1.024
Alcohol:	11.5% v/v (9.0% w/w)
Water:	My water is medium hard and put through a carbon filter to which I added 2 teaspoons of gypsum. I used a total of 11 gallons of water. 5.5 gallons in the mash tun and 5.5 gallons to sparge. I acidified all the water to 5.5 pH using 88% lactic acid.
Grain:	13 lb. British pale
Mash:	80% efficiency
	Single infusion for 90 minutes at ~152. Checked mash pH..5.5 right on!
Boil:	210 minutes	SG 1.044	9 gallons
	After boil I put the .5 Oz. of Centennial and .5 Oz. of Cascades in the kettle and let steep for 15 minutes. I then cooled the wort down to 75F with my immersion chiller.
Hops:	1 oz. Chinook (12% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Centennial (10.5% AA, 30 min.) .5 oz. Cascade (6% AA, 0 min.) .5 oz. Centennial (10.5% AA, 0 min.)
Yeast:	I used White Labs WLP001 American Ale from a 600mL starter. If you want an authentic British style I would suggest WLP005 British Ale yeast in conjunction with using British Hops.
Log:	Brewed on December 22, 2000. Racked to glass carboy. Pitched Yeast Aerated wort for 3 minutes with pure oxygen. Set the airlock. On visual inspection and using the Homebrew Color Guide(TM Dennis Davidson Productions) as a reference the wort is approximately 19 SRM. I figure the ferment will take it to the style boundry of 22 SRM when it is done fermenting.
Carbonation:	I will carbonate this beer at ~ 2.5 atmospheres of C02
Tasting:	I'll let you know next year Dec 22, 2001. Stay tuned.

Recipe posted 12/23/00.