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!
Two Blue Dogs Barleywine was created by Lucas Stoltz, president of the River Valley Ale Raisers (Fort Smith, Ark.). With the help of fellow brewer Patrick Pursel and his son who created the name, this recipe won best of show in Fort Smith's 2011 All-American Brew-Off!
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!
Two Blue Dogs Barleywine was created by Lucas Stoltz, president of the River Valley Ale Raisers (Fort Smith, Ark.). With the help of fellow brewer Patrick Pursel and his son who created the name, this recipe won best of show in Fort Smith's 2011 All-American Brew-Off!
Ingredients:
- 20 lb. (9.07 kg) pale U.S. two-row malt
- 3.3 lb. (1.5 kg) pale liquid malt extract
- 1 lb. (454 g) 20°L crystal malt
- 1 lb. (454 g) 80°L crystal malt
- 4 oz. (113 g) pale chocolate malt
- 4 oz. (113 g) Special B malt
- 3.5 oz. (99 g) Magnum hops, 14% a.a. (60 min)
- 2.5 oz. (71 g) Amarillo Gold hops, 8.5% a.a. (steep)
- 1.5 oz. (42 g) Centennial hops, 10% a.a. (steep)
- White Labs WLP001 California ale yeast (1 L starter)
Specifications:
Yield: 6 US gallons (22.7 liters)
Original Gravity: 1.1
Final Gravity: 1.022
ABV: 10.20%
IBU: 90
Boil Time: 90 minutes
Efficiency: 60%
Directions:
Mash grains at 150°F (66°C) for one hour. Primary fermentation: 2 weeks at 65°F (18°C). Secondary fermentation: 3 months at 45°F (7°C).
Extract Version
Substitute 12.33 lb. (5.6 kg) pale liquid malt extract for the two-row malt. Steep the grains in 158°F (70°C) water for 30 minutes, strain, add the extracts, bring to a boil, and continue with the recipe as written.
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