Source: dan raphael
Recipe added: 02/18/97
Email: raphael@aracnet com
this was an experiment, having in my mind (abstractly, since i know nothing of its making) pyramids anniversary ale, a barley wine lighter (deep amber) than most BWs.
this may be a little lightweight for BWs, but it packs a kick, the hops balance out nicely, and theirs a side sweet edge reminiscent of some belgian triples ive had.
will be cooking another batch, upping the hops a bit, and getting the malt a little lighter in color.
Recipe type: Extract
Batch Size: 5 gal
Starting Gravity: .072
Finishing Gravity: .018
Time in Boil: 60 min
Primary Fermentation: 6 days
Secondary Fermentation: 17 days
- 7 lbs light malt syrup
- 3.3 lbs john bull amber
- 1# lt dry
- 1# corn sugar
- 4 ozs eroica (52 hbu) boil
- 2/3 oz willamette flavor
- 1 1/3 oz willamette aroma
- 4 tsp gypsum
- wyeast Belgian Strong ale yeast (1388)
Expanded yeast into a half gallon starter.
no grains to steep. i put my boil hops in as i'm raising to boil, then go for 60 minutes. the 2/3 oz willamette boiled for the last 10.
i turned off the heat added remaining willamette and let it steep 5 minutes,
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