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Indian Punch Ale
American Barleywine • Extract • 5.00 gal
A shock to the mouth and of course the mind. Definately deals a knockout punch! Kevan D.
April 10, 2002 am 11:15am
0.0/5.0 0 ratings
Ingredients (Extract, 5.00 gal)
- 1 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 6 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 3 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1/2 lbs
Rice Syrup
Rice Syrup
Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
- 1 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Centennial - 8.2 AA% pellets; boiled 40 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Perle - 8.0 AA% pellets; boiled 25 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 2 oz
Cascade - 5.5 AA% pellets; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
- 2 oz
Oak Chips - (omitted from calculations)
Oak Chips
-
White Labs WLP022 Essex Ale Yeast
White Labs WLP022 Essex Ale Yeast
Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pa
Notes
Second aromatic dose of cascade (1 oz.) is dry hopped in the secondary along with the wood chips. Give at least 12 days in the secondary. Use 4 oz. of corn sugar for bottling.(Not calculated into the final results) add about .4% to final ABV. Age at least 3 months before starting to enjoy.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.100 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.026 | 1.016 - 1.030 | |
| Color: | 19.0 SRM | 10 - 19 | |
| Alcohol: | 9.8% ABV | 8% - 12% | |
| Bitterness: | 76.9 IBU | 50 - 120 | |
Discussion
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