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Dragon's Breath Ale
American Barleywine • Extract • 5 gal
This is an excellent brew that'll knock you socks off.
May 3, 2003 pm 03:26pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.5 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- .5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 8.25 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.5 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 1.5 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2 oz
Chinook - 10.7 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Chinook - 10.7 AA% pellets; boiled 30 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 oz
Chinook - 10.7 AA% pellets; boiled 0 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 tsp
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Notes
Steep grains for 30 minutes at 150 degrees. Take off heat and add LME and DME. Add Light Brown sugar and 15 minutes to knock out and Irish moss at 10 minutes to knock out. When fermantation is done. Add 3/4 cup corn sugar and bottle.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.094 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.022 | 1.016 - 1.030 | |
| Color: | 21.9 SRM | 10 - 19 | |
| Alcohol: | 9.5% ABV | 8% - 12% | |
| Bitterness: | 70.8 IBU | 50 - 120 | |
Discussion
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