Oh So Fine Barleywine II - XMAS

This is a holiday version of my favorite Barley Wine recipe. Heavy on Biscuit malt and the addition of gingerbread spicies make this a KICK ASS liquid version of gingerbread.

Brewer:	Trip Rice		Email:	trice@lyleco.com
Beer:	Oh So Fine Barleywine II - XMAS		Style:	Barley Wine
Type:	Extract w/grain		Size:	5 gallons
Color:	75 HCU (~29 SRM)		Bitterness:	39 IBU
OG:	1.171		FG:	1.028
Alcohol:	18.4% v/v (14.4% w/w)
Water:	Filtered No. Georgia water.
Grain:	2 lb. American crystal 60L 4 oz. Dextrine malt (Cara-Pils) 3 lb. Belgian biscuit
Steep:	Steeped grains from start of heat to 180°, then discarded. Agitate frequently due to large amount.
Boil:	60 minutes	SG 1.213	4 gallons
	8 lb. Light dry malt extract 5 lb. Amber dry malt extract 4 lb. Honey 12 oz. Molasses
	Add 1.5 oz. of groundginger, 3 tsp cinnamon, 4 tsp nutmeg, 3 tsp cloves @ 30 minutes left. Add irish moss @ 15 minutes left. Add honey and molasses @ 5 minutes left in boil.
Hops:	2 oz. Chinook (12% AA, 60 min.) 2 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Nugget (12% AA, 15 min.) .5 oz. Tettnanger (aroma)
Yeast:	Started off with WLP051 in a 1 pint starter. Then added Super High Gravity yeast to finish.
Log:	Brewed 1/08/06. Sample in July 2006. Finally ready Christmas 2006.
Carbonation:	5 oz. corn surgar
Tasting:	This will need to age for close to a year.

Recipe posted 12/16/05.