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American Barleywine • Extract • 5 gal
a forceful barleywine
October 20, 2006 pm 12:43pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 3 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 6.6 lbs
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 3 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.
- .25 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- .25 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 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.
- 3 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Ahtanum® - 6.0 AA% whole; boiled 5 min
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
-
Wyeast 1087 Wyeast Ale Blend
Wyeast 1087 Wyeast Ale Blend
A blend of the best ale strains to provide quick starts, good flavor and good flocculation. The profile of these strains provides a balanced finish for British and American style ales.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.108 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.023 | 1.016 - 1.030 | |
| Color: | 18.2 SRM | 10 - 19 | |
| Alcohol: | 11.3% ABV | 8% - 12% | |
| Bitterness: | 53.7 IBU | 50 - 120 | |
Discussion
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