Batch 29

Classification: barleywine, all-grain

Source: Brian Bliss (bliss@csrd.uiuc.edu) Issue #930, 7/22/92

The beer tastes more like a port than a barleywine. Very little hop character. It's a belgian strong ale like I wanted, but not quite what I was aiming for. I'll see what time does to her.

Ingredients:

10 pounds, Schreier 2--row malt
5 pounds, munich malt
1 pound, wheat
3/4 pound, crystal malt
1/5 teaspoon, salt
1/2 teaspoon, epsom salt
1 tablespoon, gypsum
3 pound can, Glenbrew hopped scotch bitter
2--1/2 ounce, Fuggles hops (plug)
1 ounce, Hallertauer hops (leaf)
Belgian ale yeast

Procedure:

Add salts and gypsum to 4--1/2 gallons 145 water to make mash at pH 5.3. Protein rest at 126--120 for 30 minutes. Mash at 153 for 2 hours 50 minutes. Mash out at 165--170. Sparge to make 8--1/2 to 9 gallons wort. Add Glenbrew extract and boil 90 minutes. Add 1/2 ounce Fuggles and 1/2 ounce Hallertauer 15 minutes into boil. Add another 1/2 ounce Hallertauer and 1 ounce Fuggles for the last 40 minutes. In the last 10- -15 minutes, add remaining hops. Chill and pitch yeast. Ferment at 65-- 70F for 6 weeks. Bottle, priming with corn sugar.

Specifics:

O.G.: 1.099
F.G.: 1.031