On deck is my first attempt at a Barleywine. Here is the recipe that I just threw together today...
Batch = 5.5
OG = 1.100
90 minute mash @ 148
Mash Water = 8.25 (1.3 qt/lb)
Sparge Water = 3 (185)
Total Water = 11.25
1 gallon of boil off and 1.5 gallons of mash/hop/lauter loss accounted for
***Assuming 60% Efficiency***
38% Two-Row Pale – 9.5 lbs
38% Maris Otter – 9.5 lbs
20% Munich – 5.25 lbs
3% Victory – 12 oz
1% Caramel/Crystal 120L – 4.5 oz
60 minute – 2 oz Nugget
30 minute – 1 oz Centennial and ½ oz Columbus
10 minute – 2 oz Cascade, 1 oz Centennial, and ½ oz Columbus
0 minute – 2 oz Cascade, 1 oz Centennial, and ½ oz Columbus
WLP 001 California Ale (existing cake)
Start the fermentation at 58 degrees and hold for primary fermentation then allow temp to rise to the mid 60’s and hold until finished
Allow to ferment out, transfer off the yeast, and bulk age for a year