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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:
34 HCU (~17 SRM)
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
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)
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
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.