Ninja Monkey Death Car

Brewer:	Jeffrey Gordon		Email:	-
Beer:	Ninja Monkey Death Car		Style:	Barley Wine
Type:	Extract w/grain		Size:	5 gallons
Color:	34 HCU (~17 SRM)		Bitterness:	48 IBU
OG:	1.111		FG:	1.020
Alcohol:	11.7% v/v (9.2% w/w)
Grain:	1 lb. Belgian CaraMunich 1 lb. Belgian CaraVienne
Boil:	60 minutes	SG 1.185	3 gallons
	12 lb. Light malt extract 2 lb. Honey
	Irish moss. Used an immersion chiller.
Hops:	2 oz. Magnum (14% AA, 60 min.) 2 oz. Columbus (15% AA, 15 min.) 2 oz. Cascade (aroma)
Yeast:	WLP001 Claifornia Ale attenuated really well. I made a starter of about a liter of wort. It took off and finished quickly.
Log:	Fermented at 68-70F. Didn't bother racking it. It cleared really nicely. I like this yeast for barley wines. Easy.
Carbonation:	Primed with corn sugar.
Tasting:	After one month. The aroma is wonderful. The nose of the Columbus compliments the Cascade well. It cleared well. The body is quite heavy. It's still pretty young, but shows great promise. The hop flavor has aged out slightly. The alc. warms the chest. In a matter of months I expect that the flavor will smooth out considerably. After one month it's already a joy to drink. If I had to do it again, I'd maybe move the Columbus back ten minutes. Overall, I'm very happy with it.

Recipe posted 05/10/01.