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Barley Spice
Specialty Beer • All Grain • 5 gal
Holiday beer
June 16, 2004 pm 07:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 15 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .5 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
German Smoked
German Smoked
Earthy, rich smoke flavor
- .75 lbs
Maple Syrup
Maple Syrup
Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.5 oz
Centennial - 9.9 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1.5 oz
Centennial - 9.9 AA% pellets; boiled 20 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Centennial - 9.9 AA% pellets; boiled 2 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 2 tsp
corriander - (omitted from calculations)
corriander
- 2 tsp
spearmint - (omitted from calculations)
spearmint
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
1 lb. turbinado sugar,1c. water boiled 15min.along w/ 2tsp.crushed corriander and 2tsp.dried spearmint was added after 3rd day in primary(funnel and hose at surface)
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.086 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.017 | 0.995 - 1.035 | |
| Color: | 18.3 SRM | 1 - 50 | |
| Alcohol: | 9.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 94.8 IBU | 0 - 100 | |
Discussion
more info
2004-06-16 7:53pm
Brewed this one 6/4/04.Want to develop complex barleywine/spiced beer with subtle nuances.Turbinado sugar from health food store was used not lt.br. sugar.only listed lbs because it was closest.turbinadois close to brown sugar with less molasses.BTW My extract eff. was lowest ever. These numberswill be higher for most brewers.
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