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Alban Heruin
English Barleywine • All Grain • 15.00 L
This is my second Berleywine; I love this type of beer.
February 23, 2012 am 10:04am
0.0/5.0 0 ratings
Ingredients (All Grain, 15.00 L)
- 5.00 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.
- 1.00 kg
Peated Malt; Thomas Fawcett
Peated Malt; Thomas Fawcett
Ingredient for providing the essential peat flavour in whisky production. Heavy/medium or light peating levels.
- 0.50 kg
Cara 20 - Caramel Malt; Dingemans
Cara 20 - Caramel Malt; Dingemans
Dingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.
- 0.10 kg
Chocolate Malt; Thomas Fawcett
Chocolate Malt; Thomas Fawcett
Roasted coffee flavor.
- 0.15 kg
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 30 g
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 15 g
East Kent Goldings - 5.0 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- 15 g
East Kent Goldings - 5.0 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- 20 g
Licorice (stick) - Boil time: 10 minutes (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.
- 10 g
Cinnamon (stick) - Boil time: 10 minutes (omitted from calculations)
Cinnamon (stick)
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. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: B - English Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.091 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.021 | 1.018 - 1.030 | |
| Color: | 19.7 SRM | 8 - 22 | |
| Alcohol: | 9.3% ABV | 8% - 12% | |
| Bitterness: | 41.0 IBU | 35 - 70 | |
Discussion
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