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oh my darling barleywine
American Barleywine • Extract • 6 gal
February 6, 2001 pm 03:59pm
0.0/5.0 0 ratings
Ingredients (Extract, 6 gal)
- 2 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1/2 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 6.6 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 2 lbs
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 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 2 1/2 oz
Eroica - 12.0 AA% pellets; boiled 60 min
Eroica
Mainly used for bittering and good aroma for pale ales and dark ales, and also stouts. The aroma is quite strong but not unpleasant.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 5 lb
clementine oranges - (omitted from calculations)
clementine oranges
-
White Labs WLP500 Trappist Ale
White Labs WLP500 Trappist Ale
From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
mash grains at 158-160 degrees for 45 mins.in 11/2 gals. sparge grains with 11/2gals.170 degree water boil with extract,lactose,corn sugar and malto dextrine for 30 mins turn heat down and add honey stir to dissolve .peel and freezefruit the night before. thaw, and macerate fruit ,steep fruit and orange peel for 45 mins @170 degrees with honey and hallertau hops cool to 80 degrees put in 7.8 gal. fermenter top up to 6.5 gals and pitch wyeast 3787 belgian trappist ale yeast ferment for 14-21 days in primary rack to 6.5 gal. carboy and top up with sterilized water to 6.5 gals.again ferment for 6 months in 2ndary then bottle in champagne bottles with 9corks and bottle caps to seal and condition for additional 4-6 months . oh my darlin, barleywine .
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.096 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.025 | 1.016 - 1.030 | |
| Color: | 19.2 SRM | 10 - 19 | |
| Alcohol: | 9.5% ABV | 8% - 12% | |
| Bitterness: | 88.4 IBU | 50 - 120 | |
Discussion
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