Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

Neural Rust Barleywine

Looking for a gold medal barelywine? Check out this beauty from members of QUAFF.

Neural Rust Barleywine | American Barleywine

Ingredients

  • For 7 gallons (26.5 L)
    • 21.7 lb (9.84 kg) Maris Otter
    • 1.4 lb (635 g) 60° L crystal malt
    • 1.4 lb (635 g) dextrin malt
    • 0.8 lb (362 g) 90° L crystal malt
    • 0.6 lb (272 g) 120°crystal malt
    • 1.7 oz (48 g) Chinook pellet hops, 11% a.a. (60 min)
    • 1.4 oz (40 g) Chinook pellet hops, 11% a.a. (45 min)
    • 1.2 oz (34 g) Centennial pellet hops, 8.7% a.a. (30 min)
    • 0.8 oz (23 g) Centennial pellet hops, 8.7% a.a. (15 min)
    • 0.8 oz (23 g) Cascade pellet hops, 5% a.a. (15 min)
    • 1.2 oz (34 g) Chinook pellet hops, 11% a.a. (dry)
    • 1.2 oz (34 g) Centennial pellet hops, 10.5% a.a. (dry)
    • 1.2 oz (34 g) Cascade pellet hops, 5% a.a. (dry)
    • White Labs California Ale WLP001 (2L starter)
    • Forced CO2 to carbonate (2.3 vol)
    • 1.25 tsp gypsum (in mash)
    • 1 tsp Irish moss (in boil, 15 min)
    • 1 capsule  Servomyces yeast nutrient

    Specifications

    • Original Gravity: 1.112
    • Final Gravity: 1.023
    • ABV: 11.7%
    • IBU: 96
    • SRM: 19
    • Boil Time: 90 minutes
    • Efficiency: n/a
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    Directions

    Single infusion mash at 150° F (66° C) for 90 minutes. Used 1qt/lb. 90 minute boil. Pitch yeast at 70° F (21° C). Drop to 64° F (18° C) for two days then let temperature rise to 68° F (20° C) for 26 days. Rack to secondary and dry hop for 2 weeks at 66° F (19° C).