Bear's Breath Barleywine
Source: Joshua Dibble
Recipe added: 08/14/05
It's bubbling away in the fermenter right now, 8/14/05.
First time brewing this recipie, I'll update with comments... I expect to age this at least a month, and probably more like 2-3 months. Intended for a harvest festival in October.
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.082
Time in Boil: 90 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 21 days
Additional Fermentation: Age in Bottles for 1 month, at least.
- 14# American 2-row
- 1# Crystal 80L
- 1/2# Munich
- 1/2# Belgian Munich
- 6 oz. Vienna
- 4 oz. Roasted Barley
- 2oz. Centennial (10% AAU) 60 minutes
- 2oz. Northern Brewer (6.8% AAU) 20 minutes
- 1oz. Cascade (6.0 AAU) 5 minutes
- 1oz. cascade (6.0 AAU) Dry Hop
- Y-yeast 1084 Irish Ale Yeast
Mash all grains with 4 gallons of 175 F water for THREE HOURS. Check temperature, and stir every hour to maintain appropriate temperature of 152F. I added an additional half gallon of boiling water at the halfway point to raise the temperature from 148F back up to 152F.
Sparge with 4 gallons of 175F water, strain runnings through a fine nylon mesh hop bag to collect larger stuff that passes the mash filter.
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