Justin's Barleywine

I've never made a big beer before, I don't know how this will turn out.

Brewer:	Justin		Email:	-
Beer:	Justin's Barleywine		Style:	Barley Wine
Type:	Partial mash		Size:	5 gallons
Color:	46 HCU (~20 SRM)		Bitterness:	34 IBU
OG:	1.097		FG:	1.020
Alcohol:	9.9% v/v (7.8% w/w)
Water:	With the malt extract included, distilled water would be fine.
Grain:	4 lb. American 2-row 2 lb. American crystal 40L .25 lb. American chocolate .25 lb. Flaked oats
Mash:	60% efficiency
	Mash at about 150F.
Boil:	120 minutes	SG 1.081	6 gallons
	7.5 lb. Light dry malt extract .25 lb. Molasses
	Use irish moss if you want to... this beer should be light enough that clarity can matter. The boil is two hours so that you can caramelize some of the sugars.
Hops:	.75 oz. Centennial (10.5% AA, 60 min.) .5 oz. Hallertauer Mittelfruh (5% AA, 15 min.) .5 oz. Hallertauer Mittelfruh (aroma)
Yeast:	Pitching onto a yeast cake would be good for this, but if you don't pitch onto a cake then a starter would be really helpful. Use a high attenuation yeast to get this beer dry enough... otherwise after primary fermentation is done you can add wine yeast to help it finish out.
Log:	It's my belief that this beer needs about a month in primary, and about another month and a half before drinking. I believe it will get better with age, hopefully the chocolate and molasses will bring out some complexity with time.
Carbonation:	Carbonation should be low, as for the style.
Tasting:	I haven't brewed this yet.

Recipe posted 11/02/10.