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Barleywine No. 1
American Barleywine • All Grain • 5 gal
I have never brewed this recipe so I don't know if it would work or not. Let Me Know if you try it.
October 8, 2010 pm 04:09pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 12.50 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1.00 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1.00 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 1.00 lbs
Aromatic Malt (Amber 50); Dingemans
Aromatic Malt (Amber 50); Dingemans
Dingemans Aromatic is a mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt. This malt can make up to 100% of the grain bill, but it is fairly low in surplus diastatic enzymes.
- 1.00 lbs
Munich Malt; Dingemans
Munich Malt; Dingemans
Dingemans Munich malt undergoes higher kilning temperatures than pale malt. The resulting malt will lend a full, malty flavor and aroma, and an orange-amber color. This malt can make up to 100% of the grain bill, but low diastatic power makes this malt unsuitable for use with adjuncts.
- 1.50 oz
Wye Target - 11.0 AA% pellets; boiled 60 min
Wye Target
Neutral high-alpha. Bred from Northern Brewer crossed with some Goldenings. Used for hopped malt extract and many English Ales.
- 1.25 oz
East Kent Goldings - 5.0 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
An experimental recipe that I've never gotten around to brewing. It was my first attempt at formulating a barleywine style recipe.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.094 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.020 | 1.016 - 1.030 | |
| Color: | 20.4 SRM | 10 - 19 | |
| Alcohol: | 9.8% ABV | 8% - 12% | |
| Bitterness: | 76.9 IBU | 50 - 120 | |
Discussion
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