
Gnarley Wine
American Barleywine • All Grain • 22 L
Cellar this one for as long as possible
December 5, 2000 pm 06:32pm
Ingredients (All Grain, 22 L)
- 9.410 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.5 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 73 g
Pride of Ringwood - 8.5 AA% whole; boiled 60 min
Pride of Ringwood
Moderate.
- 25 g
Willamette - 5.0 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.100 | 1.080 - 1.120 | ![]() |
Terminal Gravity: | 1.026 | 1.016 - 1.030 | ![]() |
Color: | 17.4 SRM | 10 - 19 | ![]() |
Alcohol: | 9.9% ABV | 8% - 12% | ![]() |
Bitterness: | 78.4 IBU | 50 - 120 | ![]() |