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Mabon
English Barleywine • All Grain • 21 L
I'll try this recipe on Easter Sunday and I will write my impressions after two months. Sorry for my bad English.
April 20, 2011 am 02:43am
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Ingredients (All Grain, 21 L)
- 4.0 kg
Pale Ale Malt; Dingemans
Pale Ale Malt; Dingemans
Dingemans Pale Ale malt is fully modified and is easily converted by a single-temperature mash. This is the preferred malt for ales of all types. This malt is interchangeable with British pale ale malt.
- 4.0 kg
Maris Otter Pale Ale Malt; Thomas Fawcett
Maris Otter Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 0.50 kg
Biscuit Malt (Mout Roost 50); Dingemans
Biscuit Malt (Mout Roost 50); Dingemans
This toasted malt will provide a warm bread or biscuit flavor and aroma and will lend a garnet-brown color. Use 5-15% maximum. No enzymes. Must be mashed with malts having surplus diastatic power.
- 0.10 kg
Weyermann Carafa® III; Weyermann
Weyermann Carafa® III; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 0.50 kg
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.15 kg
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 30 g
Target - 10.0 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 15 g
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 15 g
Tettnanger - 4.5 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 10 g
Licorice (stick) - 5 minutes boil time (omitted from calculations)
Licorice (stick)
Adds a flavor similar to anise and fennel. Licorice root contains a substance called glycyrrhizin that is 50 times sweeter than ordinary sugar.
- 100 g
Chocolate (dark) - a week before soak 100 grams of chocolate in 100 g of plum brandy and add to fermenter, after three or four days before the start of the boil. (omitted from calculations)
Chocolate (dark)
A general term for chocolates containing 15% to 35% chocolate liquor and less than 12% milk solids. Straight from the grinding mill with ingredients like cocoa butter, sugar and vanilla added to make it palatable. It has a deep to moderate chocolate flavor, ranging from fruity to earthy, with minimal dairy or milk flavor. Bean blend determines flavor more than milk ingredients.
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: B - English Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.091 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.020 | 1.018 - 1.030 | |
| Color: | 19.5 SRM | 8 - 22 | |
| Alcohol: | 9.3% ABV | 8% - 12% | |
| Bitterness: | 45.7 IBU | 35 - 70 | |
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