• Favorite
  • Discuss
  • Subscribe
Long Kiss Goodnyte

Long Kiss Goodnyte

American Barleywine • All Grain • 5 gal


Strong and malty

February 19, 2014 at 05:41pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 8.78 lbs Maris Otter Pale Ale Malt; Thomas Fawcett

    Maris Otter Pale Ale Malt; Thomas Fawcett

    A principal ingredient of cask ales using heritage barleys.

  • 8.77 lbs Munich Malt; International Malting

    Munich Malt; International Malting

    Traditional European style.

  • 0.23 lbs Dark Crystal Malt I; Thomas Fawcett

    Dark Crystal Malt I; Thomas Fawcett

  • 0.31 lbs Crystal Rye Malt; Thomas Fawcett

    Crystal Rye Malt; Thomas Fawcett

    Ale colour and flavour adjustment tailored to requirement.

  • 0.00 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 0.44 lbs Oats (Pregelatinized Flakes); Briess

    Oats (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.

  • 1 oz Galena - 13.0 AA% pellets; boiled 60 min


    Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.

  • 0.50 oz Chinook - 13.0 AA% pellets; boiled 30 min


    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 0.50 oz Simcoe® - 13.0 AA% pellets; boiled 1 min


    Used for aromatic, and especially bittering properties.

  • Wyeast 1318 London Ale III™

    Wyeast 1318 London Ale III™

    From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: C - American Barleywine

Range for this Style
Original Gravity: 1.095 1.080 - 1.120
Terminal Gravity: 1.021 1.016 - 1.030
Color: 14.6 SRM 10 - 19
Alcohol: 9.9% ABV 8% - 12%
Bitterness: 77.0 IBU 50 - 120


Post a Comment

Subscribe to this discussion.