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Barleywine No. 2
English Barleywine • Partial Mash • 5 gal
I'll be making this in a month or so. It'll be my first time to actually brew a barleywine.
October 8, 2010 pm 04:46pm
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Ingredients (Partial Mash, 5 gal)
- 9.50 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.
- 0.50 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 0.125 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 3.00 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.00 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.00 oz
Target - 10.0 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 1.50 oz
East Kent Goldings - 5.0 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1099 Whitbread Ale™
Wyeast 1099 Whitbread Ale™
A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration.
Notes
I'll be using Demerara sugar instead of the light brown sugar listed. Also, I'm actually going to use the Wyeast Private Collection Old Ale Blend to ferment this one. I'm planning on making a porter or stout first and then using the yeast cake from that to ferment this one.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: B - English Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.099 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.022 | 1.018 - 1.030 | |
| Color: | 18.9 SRM | 8 - 22 | |
| Alcohol: | 10.2% ABV | 8% - 12% | |
| Bitterness: | 47.2 IBU | 35 - 70 | |
Discussion
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