Neural Rust

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Michael Habrat of San Diego, CA, member of the QUAFF (Quality Ale and Fermentation Fraternity), won a gold medal in Category #19: Strong Aleduring the 2011 National Homebrew Competition Final Round in San Diego, CA with the help of Chris Bartik, Brett Goldstock, Suzy Pessutti. Habrat’s Strong Ale was chosen as the best among 252 final round entries in the category.

To see other winning homebrew recipes from the 2011 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Neural Rust | American Barleywine

Ingredients

  • For 7 Gallons (26.5 L)
    • 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)
    • 1.25 tsp gypsum (in mash)
    • 1 tsp Irish moss (in boil, 15 min)
    • 1 capsule Servomyces yeast nutrient

    Specifications

    • Original Gravity: 1.112
    • Final Gravity: 1.023
    • ABV: 11.68%
    • IBU: 96
    • SRM: 19

    Directions

    1. 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).
    2. Forced CO2 to carbonate (2.3 vol).