barleywine, strong ale, extract
Source: Bryan Schwab, (SCHWAB_BRYAN@CCMAIL.ncsc.navy.mil), 10/26/95
This Barleywine won me "BEST OF SHOW" at the 1995 Santa Rosa Brewfest"
held in Fort Walton Beach, FL. It was adapted from a recipe obtained
from my Homebrew Supplier and I wasn't sure how the additional honey
and boiling time would effect the brew, but from the final results I
guess it was acceptable for a Partial Grain Recipe.
- 12 lbs. Alexander Pale Malt
- 12 oz. Light Crystal Malt
- 8 oz. Cara-Pils Malt
- 2 oz. Pride of Ringwood Hops (boil)
- 2 oz. Liberty Hops (finish)
- 7 lbs. Clover Honey ( from the grocery store)
- 1 tsp. Irish Moss
- Lalvin 1118 Yeast (DRY)
In 1 1/2 gallons of water add all of the grains to a hop sack and
place in the brew kettle. Bring water and grains up to 165 degrees.
Hold and steep for 30 minutes. Sparge grains before removing and
continue to heat until wort is at a boil, at this time add the gypsum.
At the boil add the extract. After 30 minutes of boil, add boiling
hops in another hop sack. Continue to boil for another 45 minutes and
at this time, add the finishing hops and Irish Moss. ( If you have
another hop sack, place them both together in the sack and throw them
on in the kettle) Let the wort boil for another 15.
Rehydrate the yeast by placing the yeast in a cup of heated water
75-90 degrees and let stand for 15 minutes.
Cool wort and add to enough water to bring to a 5 gallon level in your
fermentation bucket. Airate this and pitch your yeast.
- Primary fermentation: 7 days 65-70 degrees
- Secondary fermentation ( in glass):108 days degrees
- OG: 1.110
- FG: 1.020