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Break Down the Door CelebraTor

Break Down the Door CelebraTor

American Barleywine • Partial Mash • 5 gal

October 31, 2002 pm 05:10pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • 16 3/16 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 1 1/4 lbs Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • 3/4 lbs Belgian Caravienne

    Belgian Caravienne

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

  • 3/4 lbs Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 2 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 1 5/8 oz Centennial - 10.0 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 3/4 oz Fuggle - 4.8 AA% pellets; boiled 15 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • Wyeast 1272 American Ale II™

    Wyeast 1272 American Ale II™

    Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: C - American Barleywine

Range for this Style
Original Gravity: 1.112 1.080 - 1.120
Terminal Gravity: 1.029 1.016 - 1.030
Color: 16.0 SRM 10 - 19
Alcohol: 11.1% ABV 8% - 12%
Bitterness: 85.8 IBU 50 - 120

Discussion

IrishRed

Sorry, forgot to include...

2002-10-31 5:42pm

Mash grain at 150-155 for an hour in 3g. Sparge for 45 with 5 g (depending on altitude). Add DME with boil. I hope you enjoy!

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