The following beer recipe is featured in the November/December 2011 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe courtesy of Charlie Papazian, a throwback from a 2011 issue of Zymurgy.
What Charlie called a ‘German experiment’, this extract recipe is a fun example of a barley wine using German style hops. To develop some roundness and integration of flavors, it’s advisable to give a minimum of at least 90 days cold days storage prior to packaging, plus post packaging aging. Be patient and your homebrew will reward you!
- 12.0 lb (5.4 kg) light dry malt extract
- 2.5 lb (1.13 kg) pale malt
- 2.0 lb (0.9 kg) Munich malt
- 1.0 lb (0.45 kg) crystal malt
- 0.5 lb (226 g) Dextrin malt
- 0.5 lb (226 g) Special roast or Aromatic malt
- 6.0 oz (170 g) German Northern Brewer (60 min)
- 1.5 oz (42 g) German Hallertau (10 min)
- 1.5 oz (42 g) Saaz (end of boil)
Original Gravity: 1.098-1.108
Final Gravity: 1.028-1.032
Mix 6.5 quarts 130°F (54° C) water with crushed malt and hold at 122° F (50°C) for 30 minutes. Add 3.5 quarts of boiling water and hold at 152-155° F (67-68° C) for 60 minutes. Mash out to 165° F (74° C). Sparge with 3 gallons. Add extract and boil. At the end of the boil let the wort cool to 110° F (43° C) and then add to 3 gallons of chilled 50° F (10° C) water. Let wort stand until it is 70° F (21° C). Pitch yeast.
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