Fine Line Barleywine

Classification: barleywine, extract

Source: Jacob Galley (gal2@midway.uchicago.edu), Issue #967, 9/11/92

This recipe is an adaptation of Rob Bradley's "Russian Empirical Stout" from page 5--6 of Cats Meow II.
If I could do it all over again, I'd add more rosemary and quaff a few ith a venison steak. Rob Bradley had a very good idea when he didn't add finishing hops. The chicory and malt alone give a hell of a nose but Rob didn't use chicory).
By all means let it age a few months! Though it's wonderful after one month, it becomes heavenly, as I'm finding out tonight!

**Okay, okay, I know the original gravity is a little low for a barleywine (and on the roasty side too); so sue me. No matter what it is, this is the first brew I'm confident enough to enter in a competition, if there's enough bottles left by Xmas.

Ingredients:

5.3 pounds, Edme dark SFX
6 pounds, Briess Amber DMX
1--1/2 pounds, Briess crystal malt (60L)
1/3 pound, Briess chocolate malt
1/3 pound, Briess black patent malt
2 ounces, Cluster pellets (90 minute boil)
1--1/2 ounces, Northern Brewer pellets (90 minute boil)
1 teaspoon, dry rosemary (30 minute boil)
3 tablespoons, roasted chicory root (30 minute boil)
ale yeast (primary ferment)
champagne yeast (secondary ferment)
1/2 cup, corn sugar (priming)

Procedure:

I used the standard "bring specialty malts to a boil" method, and boiled only about 3 gallons of wort in my crappy ceramic coated pot which is about to become a bath chiller.

Specifics:

O.G.: 1.082
Gravity when pitching champagne yeast: 1.059
F.G.: 1.022