Nothing Exceeds Like Excess

Classification: barleywine, partial-mash

Source: Martin Lodahl (pbmoss!malodahl@PacBell.COM) Issue #536, 11/13/90

This was not an easy batch. The yeast took off immediately and blew out 1-1/2 gallons through the blow tube. Once the yeast subsided, I let it sit for a week and then bottled. I should have taken a sample and pitched some Red Star Pasteur champagne yeast because it turns out the gravity was still 1.091! The flavor is impossibly syrupy, but I'll put in the cellar and forget about it for a few months. This could be my most expensive failure yet, then again, maybe not. Maybe I can pour it over ice cream...

Ingredients:

12 pounds 2-row pale malt
2 pounds Munich malt
2 pounds crystal malt
4 pounds Edme light extract
4 pounds Alexander's light extract
4 ounces dark molasses
1/4 cup priming sugar
2-1/2 ounce Northern Brewer @8%
1-1/2 ounces Kent Goldings @5.2%
1/2 ounce Hallertauer @2.8%
1/2 ounce Cascade @5.2%
Wyeast Vintner's Choice
champagne yeast

Procedure:

Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch conversion 2 hours at 150-141 degrees. Mash out 5 minutes at 168 degrees. Sparge at 168 degrees. Boil wort 2-1/2 hours. 90 minutes after start of boil, add extracts, molasses, and Northern Brewer hops. 30 minutes later, add Kent Goldings hops. In last 15 minutes, add Hallertauer and Cascade hops.

Specifics:

O.G.: 1.126
F.G.: 1.092