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Barleywine Batch 22
American Barleywine • Extract • 5.5 gal
April 26, 2001 am 05:44am
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 1.75 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 9 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 3 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.
- 3 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 4 oz
Fuggle - 4.2 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Fuggle - 4.2 AA% pellets; boiled 2 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 3.5 oz
East Kent Goldings - 5.5 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.5 AA% pellets; boiled 2 min
East Kent Goldings
Mild, slightly flowery.
- 2 oz
Cascade - 6.0 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 1 tsp
Gellatin - (omitted from calculations)
Gellatin
-
White Labs WLP715 Champagne
White Labs WLP715 Champagne
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Notes
Fermented 12 days in Primary, 23 days in secondary. Pitched Champagne yeast in secondary at rack. Dry hopped last 10 days in secondary. OG = 1.100, SG at rack to secondary 1.037. FG = 1.022. ABV = 11.3. Lost about 1/2 gallon of wort in primary fermenter 6.7 G carboy, next time reduce to 5 G batch. Primed w/ 3/4 cup corn sugar. Fermented at 68 - 72 F. This batch cost me about 88 to brew, not the 60 they predict.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.120 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.028 | 1.016 - 1.030 | |
| Color: | 14.8 SRM | 10 - 19 | |
| Alcohol: | 12.4% ABV | 8% - 12% | |
| Bitterness: | 98.8 IBU | 50 - 120 | |
Discussion
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