strong ale, barleywine, all-grain
Source: Rob Bradley (firstname.lastname@example.org),
HBD Issue #1098, 3/16/93
Back in December, I posted a speculative article about brewing
in the traditional British "three runnings" method. To summarize,
using information from Dave Line's _Big_Book_of_Brewing_ and a
little algebra, it appeared that one could make:
Strong ale @ 1072
Pale Ale @ 1046
Shandy @ 1043
by using, per US gallon of final yield for each of the three, 5 pounds
UK 2-row malt and 2.2 US gallons of mash water.
As a variant, I scaled the recipe up to 2 gallons and collected and
brewed the first runnings according to the posted recipe. I decided
to sparge afterwards and collect what amounted to the second and third
runnings together. Given the desirability of a 5-gallon batch size, I
figured I'd add a little water and malt extract to the kettle to stretch
the brew length up to 5 gallons. (No all-malt fixation here :-)
Summary: overall success!! As I suspected, I got more yield in the
first runnings than predicted from Line's figures. And that was despite
cutting the mash water down to 2 gallons. I compensated by adding a
little more than a pound of dry malt extract.
Ingredients: (for 9 quarts)
- 10 lb Munton & Fison 2-row mild ale malt
- 1 pound dry light extract
- 1 1/2 oz Willamette whole hops 60 minute boil - 4.2% alpha acid
- 1/4 oz Willamette whole hops 30 minute boil - 4.2% alpha acid
- 1/4 oz Willamette whole hops 10 minute boil - 4.2% alpha acid
- Wyeast 1056 (second generation, half of a one-quart starter)
Mash with 2.5 gallons water at 151-154F. Mash-out at 172F.
Transfer to lauter tun with 1.5 gallons foundation water at 172F.
Recirculate, let settle 30 minutes. Draw off first runnings
(a little more than 2.5 gallons).
- O.G.: 1080
- Primary ferment: 7 days
- Secondary ferment: (length not specified)
- Bitterness: 38 IBU