Wanking Fresh Deathbrew
Source: Richard Ransom AKA: FATHER BARLEYWINE
(email@example.com), Issue #732, 9/26/91
Oh yes, the gravity on my last Deathbrew was about 1.063, which I
consider on the light side. Very nice red color.
Ingredients: (for 10 gallons)
- 20 pounds, 2-row brewer's malt, crushed
- 4 pounds, 80 L. crystal malt, crushed
- 5 ounces, Fuggles Leaf hops
- 2 ounces, Hallertauer leaf hops
Add crushed malt to 5 gallons water at 135 degrees, stir, add a bit of
near boiling water to get about 120 - 125 degree protein rest. After
thirty minutes of stir-well-every-10-minutes (by the way, I use a pair
of 40 quart cooler chests for mashing) add boiling water gradually
(usually takes 2 gallons) to raise temperature to 155 degrees. Do this
in stages...add a quart or two, stir well, stick in your thermometer,
give it 5, read, add, repeat. It takes a while to equilibrate
temperatures in the porridge, and you can easily bring your mash to 170
degrees (a no no) if you add too fast. Let this sit with periodic
stirring for a few hours until converted. Sparge with 11 gallons of
water. Collect up all that good stuff (I sparge off between 11 and 13
gallons depending on how long I want to drink while boiling) and boil
roil troil and trouble. About 30 minutes before you finally tire of
boiling, add 5 ozs. Fuggles leaf hops. Rejoice in the aroma! Turn off
the boil. Caper briefly. Add 2 oz. Hallertauer leaf hops. Cover. Cool.
Pour into fermenting vessel, pitch yeast (the cake(s) from your last
brew, recently stripped of their beery covering. Or be conventional, and
use Whitbread Ale from the packet).
Ed. Note: Father Barleywine's original posting is extremely detailed. We
edited it down for this compilation, but you should take a look in the
archives at the original if you have the time. It is time well spent.