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barley wine 1

barley wine 1

American Barleywine • Partial Mash • 5 gal

plan to make on 10-27-02

October 24, 2002 am 11:58am

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 6 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 1 lbs Belgian Caravienne

    Belgian Caravienne

    Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.

  • 1/4 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1/4 lbs Belgian Special B

    Belgian Special B

  • 3 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • 7 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 1 1/4 oz Columbus - 15.0 AA% pellets; boiled 60 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 3/4 oz Columbus - 15.0 AA% pellets; boiled 15 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 3/4 oz Columbus - 15.0 AA% pellets; boiled 1 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • White Labs WLP007 Dry English Ale

    White Labs WLP007 Dry English Ale

    Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: C - American Barleywine

Range for this Style
Original Gravity: 1.113 1.080 - 1.120
Terminal Gravity: 1.029 1.016 - 1.030
Color: 19.3 SRM 10 - 19
Alcohol: 11.2% ABV 8% - 12%
Bitterness: 91.3 IBU 50 - 120

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