
Olde Barrel Chest Barley Wine
American Barleywine • All Grain • 6.5 gal
Mile High Monks
December 31, 2002 am 05:55am
Ingredients (All Grain, 6.5 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 | ![]() |