Belly Up Barleywine

Source: Mark Stevens
Recipe added: 10/26/97
Email: mstevens@anent.com

Deep amber to light brown color with quite a lot of body, but somewhaat balanced by hops. Could possibly use a bit more hops, but I like lots of malt sweetness. Had a little problem with slow runoff on this one...

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1085-1090
Finishing Gravity: ---
Time in Boil: 60 minutes
Primary Fermentation: 10 days at 65-68 degrees F
Secondary Fermentation: 7 days+ at 65-68 degrees F

Ingredients:

13 pounds Belgian pale malt (DWC)
1 pound Munich malt
1 pound crystal malt (40 L)
2-3 ounces chocolate malt (338 L)
1 ounce Eroica hops (11.2 % alpha, in boil 60 minutes)
1/2 ounce Cascade hops (4.9% alpha, boil 5 minutes)
slurry of Wyeast 1056 American ale yeast

Procedure:

Mash water was treated with a bit of CaSO4 and CaCO3. Step mash with a 10-minute protein rest at 122, then a 2-step starch conversion with a rest at 144 F for about 15 minutes then 154 for about 40 minutes. Mash out at 170 for 10 minutes, then sparge to collect about 6-1/2 gallons. Boiled 60 minutes with Eroica in the full boil length and Cascades in last 5 minutes. Force chill to 65, then pitched slurry of 1056. Fermented at 65-68 for 1-2 weeks, then same temp for another 1-2 weeks.

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