BARLEY WINE

A strong ale that needs secondary fermentation, healthy wort aeration, aging and a healthy yeast starter to ferment out completely.  We suggest you start out with 4.75 gallons total wort to allow for a violent primary fermentation.

12lbs Light Malt Extract
1lb British Pale Malt
8 oz Munich Malt
8 oz Wheat Malt
2 oz Magnum and 2oz Centennial and 2 oz Cascade Hops Total:
2 oz Magnum @ 60 minutes
2 oz Centennial @ 10 minutes
2oz Cascade @ 2 minutes

2 tsp gypsum and 1 tsp Irish Moss package, added at beginning of boil

Liquid yeast options:  1st choice Wyeast 1728 Scottish Ale; 2nd choice Wyeast 1028 London Ale Yeast or Dry yeast options: 2 packs Nottingham

1/2 cup dextrose for bottle priming on bottling day 

Starting Gravity:1.095-1.098    ABV: 8.9-9.3%    SRM: 16-18      IBU: 65-70

Full recipe (in MS word format):

BARLEYWINE.doc (41.50 kb)