FUBAR Barley Winenator

Source: Robert Wise
Recipe added: 01/30/98
Email: NOBUDDRKHB@Aol.Com

The end product is a big beer with a sweet, toffee taste with a big malt nose. If your mash tun is not big enough break the mash into two batches.

Specifics

Recipe type: All Grain
Batch Size: 5
Starting Gravity: 1.142
Finishing Gravity: 1.056
Time in Boil: 90 minutes
Primary Fermentation: one month at 70F
Secondary Fermentation: three months at 70F

Ingredients:

10 # Klages Pale Ale Malt
10# British Ale Malt
2 # 35lL Crystal
2 # 90L Crystal
2# 150L Crystal
4 # Munich Dark
4# Vienna
2 oz Nugget - Boil
2 oz Cenntenial - Boil
2 oz Cenntenial - aroma
2 oz Saaz - aroma
Dry Austraulian Ale Yeast
Wyyeast Scotch Ale
White Labs California Ale Yeast

Procedure:

Mash grains at 155F for two hours in 8 gallons of soft water treated with latic acid to a pH of approximately 5. Mash for two hours. After mash recirculate wort through grain bed until clean and then lauter into pot. Sparge with 1 gallon of 170F treated water. Boil for 90 minutes. Add boiling hops as soon as there is a 1" of wort in the bottom of the kettle. Add aroma hops in the last 10 minutes. After boil, cool and rack into fermenter. Oxygenate with bottled oxygen and air stone. Initial yield approximately 6.5 gallons. Add dry yeast first. Make sure to use a blow off tube. After yeast is fermenting at full force ad Wyyeast. After 1 month the gravity should be somewhere in the nieghborhood of 1.070, add White Labs yeast (high alcohol tolerance). After fermentation is complete allow to clear and rack into keg for storage. Plan on aging this beer for at least 6 - 8 months.

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