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American B******
American Barleywine • Partial Mash • 20 L
Trying to replicate Stone Brewing's Double Bastard (using available malts). I plan to use oak chips in the secondary to produce an "Oaked Double Bastard".
October 4, 2005 am 11:14am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 20 L)
- 1 kg
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 3 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .75 kg
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 0.5 kg
Belgian Special B
Belgian Special B
- 0.25 kg
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 2.5 kg
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- .4 kg
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- .4 kg
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 40 g
Chinook - 10.5 AA% pellets; boiled 75 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 20 g
Chinook - 10.5 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.
- 20 g
Chinook - 10.5 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.
- 45 g
Chinook Dry hop - (omitted from calculations)
Chinook Dry hop
- 45 g
Dark oak cubes - (omitted from calculations)
Dark oak cubes
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
20 g actually FWH, with the other 20 g added for 75 min, then 20 g for 60 min and 20 g for 30 min, finally 20 g Dry.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.103 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.038 | 1.016 - 1.030 | |
| Color: | 24.5 SRM | 10 - 19 | |
| Alcohol: | 8.7% ABV | 8% - 12% | |
| Bitterness: | 110.5 IBU | 50 - 120 | |
Discussion
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