Recipe of the Week: Neural Rust Barleywine

Michael Habrat, Chris Bartik, Brett Goldstock and Suzy Pessutti, San Diego, CA, QUAFF (Quality Ale and Fermentation Fraternity)

Gold Medal

“Neural Rust Barleywine”

American Barleywine

Ingredients for 7 U.S. gallons (26.5 liters)

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

 

Original Specific Gravity: 1.112

Final Specific Gravity: 1.023

Boiling time: 90 min

IBUs: 96

SRM: 19

 

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).

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