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James Spencer Barley Wine
Seasonal/Winter Specialty Spiced Beer • All Grain • 1 gal
This is the closest I could get to the 2009 Barley Wine recipe that James Spencer from Basic Brewing created. The fruit is dried, not canned. Watch the video episode on www.basicbrewing.com
January 29, 2011 am 08:54am
4.0/5.0 1 rating
Ingredients (All Grain, 1 gal)
- .125 lbs
2-Row Caramel Malt 80L; Briess
2-Row Caramel Malt 80L; Briess
Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 4.0 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .125 lbs
Aromatic Malt; Briess
Aromatic Malt; Briess
Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .05 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- .7 oz
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 tsp
Cloves (ground) - (omitted from calculations)
Cloves (ground)
Cloves are the rich, brown, dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family. The name comes from the French "clou" meaning nail. Cloves are strong, pungent, and sweet.
- .5 tsp
Cinnamon (ground) - (omitted from calculations)
Cinnamon (ground)
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Ground cinnamon is ground from long pieces of bark that are rolled, pressed, and dried.
- .5 tsp
Ginger (candied) - (omitted from calculations)
Ginger (candied)
Ginger that is treated with sugar. It possesses an intriguing; sweet, spicy and pungent flavour.
- .5 tsp
Nutmeg (ground) - (omitted from calculations)
Nutmeg (ground)
Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the trees fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.
- 1.5 c
Pineapple (canned) - (omitted from calculations)
Pineapple (canned)
Strong cuttingly sweet juicy citrus flavor. There are no known native or wild pineapples known today, They are probably a cultivated species that developed under conditions of artificial selection.
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.121 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.023 | 0.995 - 1.035 | |
| Color: | 17.6 SRM | 1 - 50 | |
| Alcohol: | 13.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 73.1 IBU | 0 - 100 | |
Discussion
1 Year Later
2012-03-11 12:20pm
In the end, I kegged the beer, and bottled it in 22oz bottles. They are comfortably resting at 58F in my basement. The beer still has a residual bitterness, but not the bite of high IBU's. Taste is awesome with a mild fruity aroma. I brewed this again for 2012.
Christmas Ale
2012-05-31 1:59pm
I re-brewed this again in January 2012 at the 10 gallon batch size. I followed the same ingredients and process, but left the yeast on a bit longer to work the residual sugars a bit more. Awesome creamy head with a wonderful taste. I will re-brew again in January 2013 for a vertical tasting.
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