In the words of Charlie Papazian, “Why do I brew? The answer is simple—it is still fun for me. I love the routine of planning and preparing the ingredients the days before. Then there’s the anticipation of waking up in the morning and going out to my brew garage. . . . I mash in, set the timer and have breakfast. I’m brewing, the aroma of malt and hops soon fills the air, and I simply love it.”
This creation by Charlie is made in part with agave extract syrup, which is highly fermentable. It’s robust, high in alcohol, with malt and hop complexity, and easy to make. The dry hops will impart a passion fruit aroma. It is best if aged for six months or more. This recipe was originally featured in Charlie’s column “The World of Worts” in the 2008 March/April issue of Zymurgy magazine.
Bunga-Toggles Agave-laced Barleywine | American Barleywine
- 8.0 lb. (3.6 kg) Pils or pale malt
- 3.0 lb. (1.36 kg) Munich malt (7°L)
- 8.0 oz. (225 g) Belgian or other aromatic malt
- 4.0 oz. (113 g) Belgian Special B malt
- 2.5 lb. (1.15 kg) light malt extract syrup or 2.0 lb. (900 g) light dried malt extract
- 3.5 lb. (1.6 kg) agave extract syrup
- 2.0 oz. (56 g) Perle hops, 7.8% a.a. (60 min.)
- 0.75 oz. (21 g) Vanguard hops, 6% a.a. (30 min.)
- 1.0 oz. (28 g) Santiam hops, 5% a.a. (10 min.)
- 2.0 oz. (56 g) Cascade hops (1 min.)
- 0.6 oz. (16 g) New Zealand Nelson Sauvin hops (dry hopping)
- 0.25 tsp. (1 g) powdered Irish moss
- Your favorite yeast (ale or lager)
- 0.75 cup (175 mL) corn sugar (priming bottles) or 0.33 cup (80 mL) corn sugar for kegging
- Original Gravity: 1.097
- Final Gravity: 1.017
- ABV: 10.6%
- IBU: 67
- SRM: 15
A step infusion mash is employed to mash the grains. Add 12 quarts (11.5 liters) of 140°F (60°C) water to crushed grain, stir, stabilize, and hold temperature 132°F (53°C) for 30 minutes. Add 6 quarts (6 liters) of boiling water and add heat to bring temperature up to 155°F (68°C) and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter, and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water. Collect about 5.5 gallons (21 L) of runoff. Add malt extract, agave extract syrup, and 60-minute hops and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain add the 30-minute hops. When 10 minutes remain, add the 10-minute hops and the Irish moss. When one minute remains, add the 1-minute hops. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 5.5 gallons (20 L) with additional cold water if necessary. Aerate wort very well.
Pitch the yeast when temperature of wort is about 70°F (21°C) and ferment for about 7 to 12 days, or until fermentation shows signs of calm and stopping. Rack from primary to a secondary. If you have the capability, “cellar” the beer at about 55°F (12.5°C) for about one week.
Prime with sugar and bottle or keg when complete.