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honey barleywine
English Barleywine • Extract • 2 gal
would this work? Will try in a few weeks
April 25, 2008 am 11:33am
0.0/5.0 0 ratings
Ingredients (Extract, 2 gal)
- 0.4 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 0.4 lbs
American Caramel 90°L
American Caramel 90°L
Mild caramel,nutty flavor, sweet. adds color(Red Ale)
- 0.4 lbs
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 3.00 lbs
Gold Dry; Northwestern
Gold Dry; Northwestern
Can be used in making Pilsner, Pale Ale, Dortmunder, Marzen and other Lagers.
- 1.58 lbs
Amber Liquid; Alexanders
Amber Liquid; Alexanders
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 2 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.5 oz
Challenger - 8.0 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 0.5 oz
Centennial - 10.0 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Fuggle - 4.8 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP099 Super High Gravity Ale
White Labs WLP099 Super High Gravity Ale
Can ferment up to 25% alcohol. From England.WLP099 Super High Gravity Yeast, Available Nov.-Dec.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: B - English Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.234 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.049 | 1.018 - 1.030 | |
| Color: | 27.8 SRM | 8 - 22 | |
| Alcohol: | 26.1% ABV | 8% - 12% | |
| Bitterness: | 44.9 IBU | 35 - 70 | |
Discussion
It might work if you do it right...
2008-04-25 1:49pm
I am pretty sure the yeast would die from the heavy amount of fermentables. If you are really serious about this recipe I would use White Labs WLP099 (High Gravity) yeast. Apparently this strain can take up to 25% alcohol. Also, I would start the fermentation with the grains and enough extract/honey/sugar to have a gravity of 1065. After it goes down to about 1015 about, add more fermentables to the batch. Or make the wort as predicted, but split it up into sanitized quarters and then space out the the sugar additions. You might find this article handy/interesting. Its about a challenge made by a homebrewer to make a beer that had over 20% alcohol by using only grain. His recipe might not be useful, but his procedure prolly will be. http://www.byo.com/feature/1556.html
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