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BarleyWine
American Style Barleywine
NOTE: Yield is only 4 gallons due to large amount of wort absorbed by whole hops
| Brewer: | Spencer Stubbs | Email: | - | |||||
| Beer: | BarleyWine | Style: | American Barley Wine | |||||
| Type: | Extract w/grain | Size: | 4 gallons | |||||
| Color: |
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Bitterness: | 74 IBU | |||||
| OG: | 1.094 | FG: | 1.010 | |||||
| Alcohol: | 10.9% v/v (8.5% w/w) | |||||||
| Water: | Used Deer Park Spring Water, not treated | |||||||
| Grain: | 8 oz. Belgian aromatic 5 oz. Belgian CaraMunich 5 oz. Belgian CaraVienne |
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| Steep: | Grains steeped in 1 gallon of water at 150° for 30 minutes. Rinsed with hot water. | |||||||
| Boil: | 90 minutes | SG 1.075 | 5 gallons | |||||
| 6 lb. Light malt extract 3 lb. Amber dry malt extract |
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| The last 1.5oz of Amarillo/Cascade were spread out .5 oz each addition at 10m, 5m, and 2m remaining in boil Irish moss and Servo added with 15m remianing in boil Boiled 90 minutes total with hop additions beginning at 60m remaining |
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| Hops: | .5 oz. Warrior (17.4% AA, 60 min.) .5 oz. Centennial (10.5% AA, 60 min.) .5 oz. Centennial (10.5% AA, 30 min.) .5 oz. Cascade (5.5% AA, 15 min.) .5 oz. Amarillo (9.0% AA, 15 min.) 1.5 oz. Cascade (aroma) 1.5 oz. Amarillo (aroma) |
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| Yeast: | Pitched onto a yeast cake of WLP001 | |||||||
| Log: | Fermented for 4 weeks in primary/plastic at 70 degrees Secondary fermentation in glass for 12 weeks at 70 degrees Added 1 tsp of US56 dry yeast along with 3/4 cup of corn sugar at bottling |
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| Tasting: | Very hop forward barleywine. Reminiscent of Bigfoot. Only 6 months old and getting better each time I sample. | |||||||
Recipe posted 12/13/05.
