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Winter Country Ale
English Barleywine • Extract • 5 gal
It is brew-time!
November 3, 2002 am 09:40am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.25 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1.0 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1.25 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 0.5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.75 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- 0.375 lbs
Belgian Special B
Belgian Special B
- 9 lbs
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- 0.25 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 2.5 oz
Fuggle - 4.4 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.5 oz
Fuggle - 4.4 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.
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
For the John bull substitute 12 pounds of Golden Promise (Beeston Malt) and I also added 1 ounce of Roasted barley to the recipe. The free recipe calculator will only allow so many entries. My strike temperature was 172 degrees with a 90 minute mash at 154-156 degrees. I boiled for a full 90 minutes. My original gravity was 1.081. I think my mash efficiency could be improved. I used quite a substantial yeast starter. The fermentor was bubbling away within 1.5 hours. This database calculator thinks this recipe is 99% English-Style Barley Wine. I would have nailed the recipe dead on by their standards with more hops. I was trying for a strong ale. My gravity reading sample tasted quite good (sweet,hoppy and a beautiful red color) and I think this is going to be quite a winter warmer! Cheers
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: B - English Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.087 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.021 | 1.018 - 1.030 | |
| Color: | 20.8 SRM | 8 - 22 | |
| Alcohol: | 8.7% ABV | 8% - 12% | |
| Bitterness: | 54.4 IBU | 35 - 70 | |
Discussion
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