Old Jack Barley Wine
Source: John L. Gehringer
Recipe added: 02/18/98
This recipe calculates out to 99.9 IBU's. It tasted great out of the primary and once it's bottled I'll have to resist my temptation to drink it up right away. I planning to bottle some in splits and savor for a couple of years. Watch the Trappist yeast and make a starter to get enough yeat cells to start. According to the recipe calculator the alcohol should be at 10% v/v. Hope you enjoy this one if you decide to brew it. Cheers!
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.094
Finishing Gravity: 1.016
Time in Boil: 90 minutes
Primary Fermentation: 1 week in glass
Secondary Fermentation: 2 weeks in glass
- 12 lbs. Light Malt Extract
- 1/2 lb. Crystal Malt 60 L
- 1/2 lb Munich Malt smoked then toasted
- 1.5 ounces Columbus Hops 15.4a 90 minutes
- 1.00 ounce Columbus Hops 15.4a 45 minutes
- 1/2 ounce Willamette 5.7a 10 minutes
- 1/2 ounce Willamette 5.7a 2 minutes
- 2 vials White Labs Trappist Style Ale Yeast
- 1/2 lb. Light Dry Malt Extract
Steep grains in 5 gallons of water at 158 degrees for 30 minutes, add all extract and bring to a boil. Add 1.5 ounces of Columbus hops and boil for 45 minutes, Add 1.0 ounces of Columbus hop and boil for 35 more minutes, add 1/2 ounce of Willamettes, boil for 10 minutes, add 1/2 ounces Willamette hops and boil for 2 minutes. Remove from heat and chill to 70 degrees. Pitch Yeast and shake like hell. Let ferment for 1 week and rack to secondary till cleared.
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