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Old Mullet
American Barleywine • Partial Mash • 45 L
A barley wine to be matured for min. 8 months. Work in progress...
March 21, 2003 am 07:39am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 45 L)
- 1 kg
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 kg
English Amber Malt
English Amber Malt
Roasted malt used in British milds, old ales, brown ales, nut brown ales.
- 1.5 kg
Weyermann CaraAroma®; Weyermann
Weyermann CaraAroma®; Weyermann
Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer
- 0.2 kg
German Smoked
German Smoked
Earthy, rich smoke flavor
- 13 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 kg
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 kg
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 30 g
Nugget - 13.0 AA% whole; boiled 90 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 30 g
Nugget - 13.0 AA% whole; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 60 g
Cascade - 5.5 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 60 g
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 90 g
Cascade - 5.5 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 10 g
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
- Mash temp. 68 c. - Boil for 120 minutes. - Pitch 2 x yeast - Carbonize 3-4 g./l. - Mature for at least 8 months.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.091 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.021 | 1.016 - 1.030 | |
| Color: | 20.9 SRM | 10 - 19 | |
| Alcohol: | 9.2% ABV | 8% - 12% | |
| Bitterness: | 60.4 IBU | 50 - 120 | |
Discussion
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