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Olde Barrel Chest Barley Wine

Olde Barrel Chest Barley Wine

American Barleywine • All Grain • 6.5 gal

Homer

Mile High Monks

December 31, 2002 am 05:55am

0.0/5.0 0 ratings

Ingredients (All Grain6.5 gal)

  • 17.5 lbs English 2-row Pale

    English 2-row Pale

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

  • 5 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 1 lbs Rye Malt

    Rye Malt

    Often used in German Ales and specialty beers

  • 1 oz Centennial - 11.1 AA% whole; boiled 60 min

    Centennial

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

  • 1 oz Nugget - 14.4 AA% whole; boiled 30 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • 1 oz Cascade - 4.9 AA% whole; boiled 30 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Wyeast 1098 British Ale™

    Wyeast 1098 British Ale™

    From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.

Notes

First wort hop with 1 oz. Chinook 11.2% alpha. Take 1.5 gallons and boil seperatly down to 3 cups of carmelized syrup. Single infusion mash at 156o for 1 hour, batch sparge.

Style (BJCP)

Category: 19 - Strong Ale

Subcategory: C - American Barleywine

Range for this Style
Original Gravity: 1.091 1.080 - 1.120
Terminal Gravity: 1.022 1.016 - 1.030
Color: 16.1 SRM 10 - 19
Alcohol: 9.3% ABV 8% - 12%
Bitterness: 66.5 IBU 50 - 120

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