Me and another hme brewer where talking about Barley wine and got me thinking of making one?? Anyone got and tried and tested recipes that they would like to share??
Im not a AG brewer neither
Nick Thomas' Barleywine
Boil for 1 hour:
12 lb Fermentatin Settlement bulk light malt extract
.5 lb honey
1 lb British Dry light malt extract
1.5 lb corn sugar
2 oz Chinook hops (13.2% alpha)
2 oz Cascade hops (5.5% alpha)
In last 30 minutes add 2 t Irish moss
Boil for another 30 minutes:
2 oz fuggles
2 t sparkeloid
Pitch *Champagne* yeast when cool.
I bottled after 7 months and it was *wonderful.*
Byron Burch's recipe from "Brewing Quality Beers":
For 5 gals.:
8 # light DME
3 # crystal malt
1.5 # Munich malt
1.5 oz. chocolate malt
8 oz. 100% dextrin powder
2 oz. Eroica (boiling hops) (22 AAU)
3 oz. Cascade (dry hop)
Charlie Papazian's recipe (from TCJOHB tables):
for 5 gals.:
8 to 10 # light DME
1 # crystal malt
3 to 4 oz. Fuggles (boiling hops) (15 to 20 AAU)
0.5 oz. Fuggles (dry hop)
For *>>> 2 <<<* gallons:
5 # Alexander's pale malt extract syrup (=0.5 gal. of the stuff)
1 # crystal malt, steeped and twice sparged
11 AAU Nugget hops (boiling)
0.5 oz. Cluster (finishing hops)
0.5 oz. Cluster (dry hop)
Barley Wine Recipes: A strong dark ale, amber to copper in color, barley wine is best when aged 6 months to several years.
Angela's Bruise: A play on the word "brews," Angela coined this name for one of her best homebrewed ales. Apparently homebrewing is not a sore spot with her. Ferment at 70° F for 7 days. Rack into secondary fermenter and lager at 45° F for 21 days. Bottle and allow to age 3 to 6 months.
9.9 lbs. Briess CBW Sparkling Amber liquid malt extract
3.3 lbs. Briess CBW Traditional Dark liquid malt extract
2 oz. Columbus hops (Boiling time: 60 minutes)
1 oz. Cascade hops (Boiling time: 5 minutes)
2 pkgs. Champagne yeast
Copper River Ale: The color of this ale always reminds its originator of the Northern Wisconsin river of his boyhood. The river's color is actually the result of run-off from the region's iron ore deposits, not copper. Still a great name for a beer. Ferment at 70° F for 7 days. Rack into secondary fermenter at 70° F for 21 days. Bottle and allow to age 3 to 6 months.
6.6 lbs. Briess CBW Golden Light liquid malt extract
3.3 lbs. Briess CBW Sparkling Amber liquid malt extract
2 lbs. Briess Caramel Malt 60L, crushed
1.5 oz. Chinook hops (Boiling time: 60 minutes)
3 oz. Fuggles hops (Boiling time: 30 minutes)
1 oz. Fuggles hops (Boiling time: 5 minutes)
2 pkgs. #1388 Ale yeast
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Thomas Hardy Ale
Eldredge Pope & Co., Dorchester, England
This famous barley wine, named for poet and novelist Thomas Hardy, has a big malt nose laced with alcohol. The flavor is a complex blend of malt, fruit, and sherry with a soft, round body. It ends with sweet fruit and creamy malt. It is recommended to age for up to five years before drinking.
Yield: 5 gallons (18.9 L)
Original gravity: 1.123 - 1.125
Final gravity: 1.028 - 1.031
IBU: 70
SRM: 24
12% alcohol by volume
Crush and steep in 1 gallon (3.8 L) 150oF (65.5oC) water for 20 minutes:
12 oz. (.34 kg) 55oL British crystal malt
1/2 lb. (.23 kg) British amber malt
2 oz. (57 g) British peat-smoked malt
Strain the grain water into your brew pot. Sparge the grains with 1/2 gallon (1.9L) water at 150oF (65.5oC). Add water to the brew pot for 1.5 gallons (5.7L) total voulem. Bring the water to a boil and add:
16.5 lb. (7.5 kg) Marris Otter light malt syrup
1/3 lb. (.15 kg) M&F wheat DME (55% wheat, 45% barley)
1 oz. (28 g) Northern Brewer @ 9% AA (9 HBU)
3 oz (85g) East Kent Goldings @ 5% AA (15 HBU)
Add water until total volume in the brew pot is 4 gallons (15 L). Boil for 45 minutes then add:
1 oz. (28g) Fuggles (flavor hop)
1 tsp (5 ml) Irish moss
Boil for 13 minutes then add:
1 oz. (28 g) East Kent Goldings (aroma hop)
Boil for 2 minutes. Cool for 15 minutes. Strain the cooled wort into the primary fermenter andd add cold water to obtain 5 gallons (18.9L). When the wort temperature is under 80oF (26.6oC), pitch yeast:
Wyeast's 1084 Irish Ale yeast
(Ferment at 68-72oF [20-22oC])
Ferment in the primary fermenter for 5-7 days or until fermentation slows, then siphon into the secondary fermenter and add:
1/2 oz. (14 g) Fuggles (dry hop)
1/2 oz. (14 g) East Kent Goldings (dry hop)
After three weeks add a champagne yeast to the secondary fermenter. Bottle when fermentation is complete with:
1 1/4 cup (300 ml) M&F extra-light DME
Mini-mash method:
Mash 3.25 lb. (1.5 kg) Maris Otter 2-row pale malt and the specialty grains at 150oF (65.5oC) for 90 minutes. Then follow the extract recipe omitting 3.3 lb (1.5 kg) Maris Otter light malt syrup at the beginning of the boil.
All-grain method:
Mash 21.25 lb (9.6 kg) Maris Otter 2-row pale malt, the specialty grains, and 4 oz. (113g) additional British amber malt and 1/3 lb. (.15 kg) British wheat malt at 150oC (65.5oC) for 90 minutes. Add 18 HBU) 25% less than the extract recipe) of bittering hops for 90 minutes of the boil. Add flavour hops and Iish most for the last 15 minutes of the boil and the aroma hops for the last two minutes.
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From _Brew Your Own British Real Ale_ by Graham Wheeler and Roger Protz
Eldridge Pope Thomas Hardy's Ale
It is customary to quote from Thomas Hardy's Mayor of Casterbridge when writing about this particular beer: "Full in body; piquant, yet without a twang; free from streakiness." Thomas Hardy's Ale was first brewed in 1968 to mark the fortieth anniversary of the novelist's death. My feeling is that Eldridge Pope could not have liked him very much if they celebrate his death! This is the strongest ale regularly brewed in England.
ORIGINAL GRAVITY: 1125, 28.8o Plato
Note the change in volumes for this recipe
(Matt's notes: Quantities are for 12 litres / 23 litres / 2.5 US gallons. The book assumes Challenger @ 7.7% AA, Northdown @ 8% AA and Goldings @ 5.3% AA and assumes 80% mash efficiency.)
Pipkin pale malt 6,650g / 12,750g / 11.1 lb
START OF BOIL
Challenger hops 28g / 54g / 0.8 oz
Northdown hops 28g / 52g / 0.75 oz
LAST FIFTEEN MINUTES OF BOIL
Goldings hops 10g / 20g / 0.3 oz
Irish moss 10g / 15g / 0.3 oz
MASH SCHEDULE: 67-68oC (151oF), 90 minutes
BOIL TIME: 90-120 minutes or until volume has reduced to below the target volume. RACKING GRAVITY: 1028, 6.5o Plato ALCOHOL CONTENT: 13.0% by volume, 10.0% by weight BITTERNESS UNITS: 70
COLOR: 21 EBC, 11 SRM
BREWING NOTES FOR THOMAS HARDY'S ALE
Our vessels are usually not big enough to brew our normal volume of OG 1125 ale. The mash tun in particular, if it is based on a standard 6.6-US gallon (25 L) vessel, will only hold about 16 pounds (7.5 kg) of grain along with the appropriate qunatity of mash liquor. Furthermore, with high gravity beers we tend to require a fairly long sparge to get maximum extract from the grain and, if we tried to make a full volume of this, we would end up with more than 6.6 US gallons (25 L) of wort after sparging, and that again will not fit into the average sized boiler.
The obvious answer to the problem is to brew a smaller batch. This recipe thus differs for all the others in that it is for quantities of 12 litres and 2.5 US gallons, which should comfortably fit into the 6.6 US gallon (25
L) vessels. The 23 L column is also included for those fortunate enough to have big enough equipment. It's not what you've got, but how you use it. Home brew shops sell 3-US gallon (12 L) barrels.
You will need two types of yeast, a 3-US gallon (12 L) barrel for maturation, and 60 nip bottles or 40 half-pint bottles. Mash and sparge as a normal beer, but stop sparging when you have collected about 4 US gallons (15 L) of wort. Boil for a minimum of 1 1/2 hours but long enough to reduce the volume to 3 US gallons (12 L) or less. A long boil will be required to caramelise the wort and achieve the same colour as the prototype beer.
Cool the wort and then adjust to OG 1125 with water in the fermentation vessel. You should have about 3 US gallons (12 L) of wort.
Aerate the wort an pitch with a high-quality English Ale yeast. Monistor SG carefully and if the fermentation gets stuck, ie stops before about SG 1035, rack thebeer off the yeast, into another fermentation vessel, and re-pitch with a wine yeast. If a wine yeast is used then fit the lid and airlock to the vessel.
When fermentation has abated, rack the beer off the yeast into a 3-US gallon (12 L) barrel and add a sachet of wine yeast to the barrel. Fit the cap, put thebarrel away somewhere and forget about it for three months. After three months recover the barrel, and rack into a sterilised vessel onto 1.77 ounces (50 g) of sugar and a 0.18 ounce (5-g) sachet of wine yeast. Ensure that the wine yeast, sugar and beer get well mixed, but try to ensure that a minimum of air gets dissolved into the beer. Bottle the beer, and cap. Store for a minimum of one year. Reportedly best at five years.
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