
barley wine 1
American Barleywine • Partial Mash • 5 gal
plan to make on 10-27-02
October 24, 2002 am 11:58am
Ingredients (Partial Mash, 5 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 | ![]() |