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Assassin (Barley Wine)
American Barleywine • All Grain • 4.5 gal
Split batch: first runnings taken for barley wine OG 1.113 and second runnings taken for second OG 1.060 (Pale ale)
May 26, 2012 am 10:06am
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Ingredients (All Grain, 4.5 gal)
- 25 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 2 lbs
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 lbs
Coffee Malt; Castle Malting
Coffee Malt; Castle Malting
Features: Belgian coffee malt. Taste development at up to 220°C. Usage: Stouts, porters, and stingily in brown ales for hints of fresh roasted coffee. Recommended proportion: 5%. Characteristics: Imparts a rich coffee flavour and aroma to beers. Adds complexity to any dark ale. It also reinforces the color of the beer.
- 1 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 oz
Magnum - 14.5 AA% pellets; boiled 90 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1.9 oz
Cascade - 5.9 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Centennial - 6.1 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
-
BrewTek CL-200 Scottish Ale
BrewTek CL-200 Scottish Ale
Use for classic Scottish heavys, 90's- or strong ales. This yeast produces a soft, fruity malt profile with a subtle woody, oakey ester profile. A mild, mineral like dryness in the finish makes this a very complex strain.
-
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
Strike 60 c for 10 minutes then decoctiion addition of 1/5 batch and add for second strike at 68 for 1hr Pale ale 2 1.5z EKG 5.8aa 90min 1z willamette 4.8 at 20min
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.113 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.024 | 1.016 - 1.030 | |
| Color: | 24.1 SRM | 10 - 19 | |
| Alcohol: | 11.8% ABV | 8% - 12% | |
| Bitterness: | 105.1 IBU | 50 - 120 | |
Discussion
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