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wheat wine revisited(small batch)
American Barleywine • All Grain • 2.5 gal
I wanted to redo this recipe so that Icould make it with some things that I have on hand, and had to make it a smaller batch so that I could handle it in my sparge/lauter tun. I added more specialty grains to it this time so that it will have a nice bady to it and not just a TON of alcohol. It should weigh in at 14.5%
February 14, 2002 am 05:57am
0.0/5.0 0 ratings
Ingredients (All Grain, 2.5 gal)
- 3.5 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 7 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 1 oz
Bullion - 7.5 AA% pellets; boiled 75 min
Bullion
Neutral. Not highly regarded.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 25 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 tsp
irish moss - (omitted from calculations)
irish moss
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.146 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.042 | 1.016 - 1.030 | |
| Color: | 18.8 SRM | 10 - 19 | |
| Alcohol: | 14.1% ABV | 8% - 12% | |
| Bitterness: | 80.2 IBU | 50 - 120 | |
Discussion
Racked to secondary
2002-03-31 5:02am
After a week, I racked to the secondary and checked the SG, it was down to about 1.034. My OG was only about 1.110, but that is a guess since my hydrometer only goes up to 1.080. I made another starter and poured some of the trub into it to revitalize the yeast so I can pour it back in and get a second fermentation. Will keep you all updated on the progress.
In the Bottle
2002-08-13 7:33am
Its just sitting in the bottle, and I am waiting for it to be finished. I figure I will be able to hold out for about 9 months before I have to try it. I dont want to try it too soon because I only got 19 bottles from the batch and I gave 2 away. I think it finished about 11.5% ABV. Will let you all know how it is when I taste it.
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