Big Red Barley Wine

Posted by Ben Evert | 6:44 PM | | 0 comments »







Photo by:redcargurl

Specifics

Recipe type: Extract
Batch Size: 2.5 gallons
Starting Gravity: 1.113 
Finishing Gravity: 1.014
Time in Boil: 60 minutes
Primary Fermentation: 15 days
Secondary Fermentation: 42 days
Additional Fermentation: 3 months in bottle

Ingredients:

  • 6.6 lbs. Northern Brewer Gold Syrup
  • 1 lb. Muntons DME
  • 8 oz. Caravienne Malt
  • 1 oz. Black Malt
  • 2 oz. Pride of Ringwood Pellets 6.8% (60 minutes)
  • 1 oz. Fuggle pellets 5% (60 minutes)
  • 1/2 oz. EKG 5.1% (15 minutes)
  • 1/2 oz. EKG 5.1% (Dryhop)
  • Irish Moss
  • 3.5 oz. Maltodextrin
  • Wyeast #1098 Whitbread

Procedure:

Caravienne malt and Black malt steeped in 3 gallons of water. Held at 150 degrees for 30 minutes. Grains removed and liquids brought to a boil. Added extracts and maltodextrin. After hot break, followed above hopping schedule. Force cooled in ice bath and transferred to fermentor. Aertated and 1 liter starter added to wort with yeast energizer and nutrient. Racked after 15 days and dryhopped with EKG. Bottled with .5 oz of corn sugar.


Source:Brewery.org




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