Fine Line Barleywine
Source: Jacob Galley (email@example.com), Issue #967, 9/11/92
This recipe is an adaptation of Rob Bradley's "Russian Empirical Stout"
from page 5--6 of Cats Meow II.
If I could do it all over again, I'd add more rosemary and quaff a few
ith a venison steak. Rob Bradley had a very good idea when he didn't add
finishing hops. The chicory and malt alone give a hell of a nose but Rob
didn't use chicory).
By all means let it age a few months! Though it's wonderful after one
month, it becomes heavenly, as I'm finding out tonight!
**Okay, okay, I know the original gravity is a little low for a
barleywine (and on the roasty side too); so sue me. No matter what it
is, this is the first brew I'm confident enough to enter in a
competition, if there's enough bottles left by Xmas.
- 5.3 pounds, Edme dark SFX
- 6 pounds, Briess Amber DMX
- 1--1/2 pounds, Briess crystal malt (60L)
- 1/3 pound, Briess chocolate malt
- 1/3 pound, Briess black patent malt
- 2 ounces, Cluster pellets (90 minute boil)
- 1--1/2 ounces, Northern Brewer pellets (90 minute boil)
- 1 teaspoon, dry rosemary (30 minute boil)
- 3 tablespoons, roasted chicory root (30 minute boil)
- ale yeast (primary ferment)
- champagne yeast (secondary ferment)
- 1/2 cup, corn sugar (priming)
I used the standard "bring specialty malts to a boil" method, and boiled
only about 3 gallons of wort in my crappy ceramic coated pot which is
about to become a bath chiller.
- O.G.: 1.082
- Gravity when pitching champagne yeast: 1.059
- F.G.: 1.022