Barleywine

Classification: barleywine, extract

Source: Nick Thomas (nt@Eng.Sun.COM) Issue #566, 1/16/91

I made a batch of this about a year ago and it was so good that I've got two batches of it running in tandem. This has a nice balanced flavor.

Ingredients:

12 pounds, dry pale malt extract
1/2 pound, honey
1 pound, dry light malt extract
1-1/2 pounds, corn sugar
2 ounces, Chinook boiling hops (13.2 alpha)
2 ounces, Cascade boiling hops (5.5 alpha)
2 tsp., Irish moss
2 ounces, Fuggles hops (finish)
2 tsp., Sparkeloid
champagne yeast

Procedure:

Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about 1 hour. In last 30 minutes add Irish moss, Fuggles, and sparkeloid. Add to 3-1/2 gallons cold water in fermenter. Pitch yeast and ferment about 7 months. Bottle and age.

Specifics:

Primary Ferment: 7 months