Big Red Barley Wine

Source: Tim Neall
Recipe added: 08/08/98
Email: ktneall@aol.com

Although still young, I finally broke down and tried the BW. It seems to be very high in alcohol. The final gravity that I got was lower than I expected. It has a huge bannana and clove aroma, which blows off as the beer warms. I attribute this to the yeast strain and higher fermentation temperature (heat wave during fermentation). There was little lag time, positive pressure after four hours and a volcano after 12 hours. Nutrients and energizer were probably not needed but may have helped reduce the lag time. Not to sure about the beer yet, but I thought I'd post the recipe anyhow.

Specifics

Recipe type: Extract
Batch Size: 2.5 gallons
Starting Gravity: 1.113
Finishing Gravity: 1.014
Time in Boil: 60 minutes
Primary Fermentation: 15 days
Secondary Fermentation: 42 days
Additional Fermentation: 3 months in bottle

Ingredients:

6.6 lbs. Northern Brewer Gold Syrup
1 lb. Muntons DME
8 oz. Caravienne Malt
1 oz. Black Malt
2 oz. Pride of Ringwood Pellets 6.8% (60 minutes)
1 oz. Fuggle pellets 5% (60 minutes)
1/2 oz. EKG 5.1% (15 minutes)
1/2 oz. EKG 5.1% (Dryhop)
Irish Moss
3.5 oz. Maltodextrin
Wyeast #1098 Whitbread

Procedure:

Caravienne malt and Black malt steeped in 3 gallons of water. Held at 150 degrees for 30 minutes. Grains removed and liquids brought to a boil. Added extracts and maltodextrin. After hot break, followed above hopping schedule. Force cooled in ice bath and transferred to fermentor. Aertated and 1 liter starter added to wort with yeast energizer and nutrient. Racked after 15 days and dryhopped with EKG. Bottled with .5 oz of corn sugar.

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