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Category Barleywine
Recipe Type All Grain
Fermentables
10 lbs DWC(DeWolf-Cosyns Belgian) Pilsener malt
8 lbs DWC Pale malt
1.5 lbs DWC CaraVienne malt
0.1 lbs Roasted Barley
0.5 lbs DWC (Belgian) Munich malt
Hops
2 oz Northern Brewer pellets (9%) 60 min
1 oz BC Kent Goldings plugs (5%) 30 min
1/2 oz BC Kent Goldings plug (5%) 15 min
1/2 oz BC Kent Goldings plug (5%) 5 min
1/2 oz Fuggles plug (4.3%) 5 min
Yeast London ale yeast
Procedure Mash schedule:
Mash-in with 10qts @ 42C for a strike temp of 39C
20 minute beta-glucan rest
Add 10 qts at 100C (boiling) to raise to 62C (aiming for 60C),
30 min. beta-amylase rest
Add 6 quarts @ 100C to raise to 67C (aiming for 70C)
1:15 alpha-amylase rest
Take first runnings (drain all liquid from mash tun without adding any further
sparge water(*)) to get about 4-4.5 gallons @ 1.080. Boiling down to 3 gallons
will give an OG of 1.105 - 1.120.
Whirlpool, let settle for 15 minutes and siphon through counterflow chiller with
aerating cane on end.
Pitch yeast slurry from a previous batch of Mild (probably YeastLab London Ale
(it's a long story)). (By the way, this is my favorite way to pitch *enough* yeast for
a barleywine.) Fermentation was active in 2 hours. Primary was about 2 months
@ 65-70F, and dropped from 1.105 to 1.038.
Rack into secondary and add 1 oz of EKG plugs for dry hopping.
Bottle about 1 month later. Added new yeast, but no priming sugar.
(*) You can (I did) add more hot water to the remaining mash, and sparge out
about 7 gallons more wort to make a Bitter at about 1.045. Â
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