Source: Nate Poell
Recipe added: 03/23/99
Like any other barleywine, age for at least 3 months. 6 if you're patient. A year if you're a rock. Again, like any other barleywine, it is high in alcohol (approx. 9% by volume). Very rich, with a long, hoppy aftertaste. E-mail me if you try this recipe.
Recipe type: Extract
Batch Size: 5 US Gallons
Time in Boil: 60 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 2 weeks
Additional Fermentation: Age in bottle for at least 3 months
- 10 oz. 120 L US Crystal Malt
- 10 oz. US Munich Malt
- 3 oz. US Chocolate Malt
- 4 lbs. Alexander's Pale Malt Syrup
- 7.5 lbs. M&F light Dry Malt Extract
- 2 oz. Chinook Plug Hops
- 2 oz. Centennial Plug Hops
- 1 tsp. Irish Moss
- 1.5 cups M&F Extra Light Dry Malt Extract
- 1 packet Wyeast 1272 (American Ale II) or 1056 (American Ale) yeast
Crush and steep crystal, Munich, and chocolate malt grains in 1 gallon of water for 25 minutes at 150 degrees F. Strain grain water into brewpot and sparge grains with 1/2 gallon of water. Add sparge water to brewpot. Bring water to a boil, remove from heat and add the Alexander's malt syrup, M&F light DME, and 2 oz. Chinook hops. Add 2 gallons of water to brewpot and bring to a boil. Boil for 45 minutes, then add 1 oz. Centennial hops and 1 tsp. Irish moss. Boil for 10 minutes, then add 1 oz. Centennial hops. Boil for 5 minutes, remove from heat and cool for 15 minutes. Strain into primary fermenter and add cold water to reach 5 gallons. Pitch yeast when wort is cooled to approximately 80 degrees F. Aerate the wort well during the first two days. Siphon into secondary after about a week. After 2 weeks in secondary, bottle with 1.5 cups extra light DME.
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