Beer Recipe of the Week: American Barleywine
"Old Blood & Guts"
Ingredients for 10 U.S. gallons
15.0 lb (6.8 kg) light liquid malt extract
15.0 lb (6.8 kg) Maris Otter pale malt
5.0 lb (2.27 kg) dextrin malt
3.0 lb (1.36 kg) 55° L crystal malt
2.0 lb (0.9 kg) biscuit malt
2.0 lb (0.9 kg) flaked barley
2.0 lb (0.9 kg) Special B malt
0.5 lb (0.45 kg) wheat malt
2.0 oz 57 g) Cascade whole hops, 5.6% alpha acid, ( (mash hop)
2.5 oz (70 g) Chinook whole hops, 13.5% alpha acid, (90 min.)
2.5 oz (70 g) Galena whole hops, 12.6% alpha acid, (90 min.)
4.5 oz (128 g) Willamette whole hops, 4.3% alpha acid, (30 min.)
5.0 oz (142 g) Cascade whole hops, 5.6% alpha acid, (10 min.)
2.0 oz (28 g) Cascade whole hops, 5.6% alpha acid, (dry)
4.0 oz (113 g) Centennial whole hops, 10.5% alpha acid, (dry)
White Labs WLP 001 California ale yeast (2L starter)
Forced CO2 to carbonate (2 tsp)
Yeast nutrient: dry yeast packs
Irish moss to clarify
Original Specific Gravity: 1.100
Final Specific Gravity: 1.028
Boiling Time: 120 min
Primary Fermentation: 12 days at 70° F (21° C) in glass
Secondary Fermentation: 14 days at 70° F (21° C) in glass
Mash grains at 152° F (67° C) for 60 minutes.
"Hop finish lingers."
Recipe by: T Bob Daugherty and Rob Kolacny
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