I wanted to brew an English style barley wine. I do not nave the equipment for all grain brewing so I am using a partial mash recipie. I spent a few weeks researching recipies and facts before coming up with this version which is a mix of a number of ideas. NOTE: I have not made the recipie yet.
Fermentables
67% - Liquid Malt Extract - Light - US
16.5
35
4
Extract
24% - Munich - 60L - US
6
33
60
Steep
5% - Crystal 60L - CA
1.25
34
60
Steep
4% - Belgian Aromatic - BE
1
37
32
Steep
Hops
Mt. Hood
0.5
Pellet
Boil
50 min(s)
6
4.7
Galena
1.5
Pellet
Boil
20 min(s)
13
19.4
Chinook
1
Pellet
Boil
60 min(s)
13
21.4
Fuggles
1
Pellet
Boil
10 min(s)
4.8
2.9
Yeast
White Labs Super High Gravity WLP099
76%
White Labs London Ale WLP013
71%
White Labs Dry English ale WLP007
80%
White Labs Belgian Strong WLP545
78%
Other Stuff
Irish Moss
1
tsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Steep grains in 3 gallons of water at 150F for 30 minutes
2.Strain out grains or remove grain bags
3.Add liquid malt extract
4.Add addition water if necessary (max 4 gallon total)
5.Bring to a boil
6.Add Fuggles at 10 minutes
7.Add Galena at 20 minutes
8.Add Mt Hood at 50 minutes
9.Add Chinook at end of boil (60 minutes, remove from heat and let rest 10 minutes
10.Cool wort to 66-70F (19-21C). Aerate well.
11.Pitch all 4 yeast strains
12.Rack after primary fermentation is complete
13.Rack again after 4 weeks
14.Let sit 2 more weeks and bottle
15.FG should be around 1.03. If higher, it will be sweeter. If lower, it will be drier with higher alcohol level
16.Age at least 4 months or longer.
17.Note: I am making 2 batches and plan to sample a few bottles each month from month 4 on.
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