Black Beard's
Shiver me timbers! Black Beard, the most feared on the seven seas! Carmely, Malty, Hoppy Goodness! Needs some aging! at least 6 months.
Brewer: | BBQ Bob | Email: | bbqbob@bobsbeerandbbq.com | |||||
URL: | http://www.bobsbeerandbbq.com | |||||||
Beer: | Black Beard's | Style: | Barley Wine | |||||
Type: | All grain | Size: | 5.0 gallons | |||||
Color: |
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Bitterness: | 90 IBU | |||||
OG: | 1.102 | FG: | 1.028 | |||||
Alcohol: | 9.6% v/v (7.5% w/w) | |||||||
Water: | Add 2 T of Gypsum | |||||||
Grain: | 15 lb. British pale 3 lb. German Munich 1 lb. British crystal 95-115L 8 oz. Flaked barley |
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Mash: | 70% efficiency | |||||||
Mash in at 154° for 60 Minutes. Sparge at 170° | ||||||||
Boil: | 120 minutes | SG 1.064 | 8.0 gallons | |||||
Irish Moss at 15 minutes to go in the boil. | ||||||||
Hops: | 2.0 oz. Kent Goldings (5% AA, 60 min.) 2.0 oz. Kent Goldings (5% AA, 40 min.) 2.0 oz. Kent Goldings (5% AA, 20 min.) 2.0 oz. Kent Goldings (5% AA, 5 min.) 2.0 oz. Kent Goldings (aroma) |
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Yeast: | WLP007 Dry English Ale Yeast Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80% Flocculation: Medium to High Optimum fermentation temperature: 65-70°F Alcohol Tolerance: Medium-High |
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Log: | Dry hop in secondary for 7-10 days | |||||||
Carbonation: | 1/4 cup of corn sugar dissolved in two cups of boiling water add to 1 gallon of beer in the bottling bucket and stir carefully. |
Recipe posted 10/04/06.