Laundry Wheat Wine

Brewer:	Fab & Mike		Email:	-
Beer:	Laundry Wheat Wine		Style:	Barley Wine
Type:	Extract w/grain		Size:	2 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	50 IBU
OG:	1.106		FG:	1.010
Alcohol:	12.4% v/v (9.7% w/w)
Grain:	181g American 2-row 45g Belgian CaraVienne
Steep:	Steep for 20 minutes at 155°F. First Wort Hop: 6.8g Spalt (6.75% AA, 60 min. use the Spalt at steeping instead at hop placement)
Boil:	30 minutes	SG 1.213	1 gallons
	2.27kg Wheat extract 198g Turbinado sugar
	Add extract when temperature reaches 195°F. Sustain a rolling boil for 2-3 minutes prior to adding hops.
Hops:	26.9g Nugget (12% AA, 60 min.) 6.8g Spalt (6.75% AA, 60 min.) 20.1g Palisade (9.4% AA, 30 min.) 26.9g Glacier (5.8% AA, 15 min.) 26.9g Amarillo (9.4% AA, 5 min.) 5.7g Glacier (aroma) 5.7g Amarillo (aroma)
Yeast:	Wyeast 3068
Log:	Brewed on 7/13/08 Total brew time: 3 hours 15 minutes Bottled on 7/24/08
Carbonation:	Granular Sugar
Tasting:	Contrary to what the color chart indicates above, the color is a rich red mahogany with a wispy cream head (I was decanting my pour, so I was not able to pour a good head). The floral nose is wonderful yet inescapable. Lavenders and even a little rose seem to dominate. Despite the dominant floral character, one can definitely detect resinous and syrupy qualities - that is to say a slight piney character and some dark rum molasses aspirations. The bananna and resinous qualities do seem to battle over one's taste buds. This is something that we will have to address, but despite that apparent conflict, the battle is not catastrophic. It is actually quite interesting in the way buffalo sauce and ranch dressing might seem contrary, but still work out (yes we know blue cheese is even better). Other flavors that dance around are stewed prunes,juniper, and cabbage. This high-hopped brew has a slightly oily mouthfeel and the carbonation is light. This beer is not an entry level beer. The alcohol content and the flavors are complex and are best appreciated slowly. That means that this is not a beer for pounding.

Recipe posted 07/13/08.