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rixie bixie wheatwine
American Barleywine • Extract • 5.33 gal
January 3, 2002 am 11:50am
0.0/5.0 0 ratings
Ingredients (Extract, 5.33 gal)
- 1 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .25 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.
- .5 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 9.9 lbs
Liquid Wheat Extract
Liquid Wheat Extract
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 4 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .5 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 2 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 oz
Northern Brewer - 5.0 AA% pellets; boiled 30 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1/2 tsp
irish moss - (omitted from calculations)
irish moss
- 1.25 lb
Lt DME(priming), CUPS - (omitted from calculations)
Lt DME(priming), CUPS
-
GigaYeast GY011 British Ale Yeast One
GigaYeast GY011 British Ale Yeast One
Versatile house strain from a traditional UK brewery. Strong attenuation over a broad temperature range and low esters make this yeast perfect for a wide variety of styles. GY011 is a strong flocculator that creates a clear beer.
Notes
toast wheat 350 degrees 15 minutes, cool, crack separately from other grains due to different size. steep cracked grains in 2 gallons water at 152 degrees 30 minutes, sparge with 2 qts at 165 degrees. bring boil to 3.5 gallons after adding extracts. boil 10 minutes before adding boiling hops. bring cooled wort to 5 1/3 gallons before pitching yeast.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.111 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.025 | 1.016 - 1.030 | |
| Color: | 20.9 SRM | 10 - 19 | |
| Alcohol: | 11.5% ABV | 8% - 12% | |
| Bitterness: | 68.6 IBU | 50 - 120 | |
Discussion
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