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)