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Paschal Lamb Barley Wine Ale

Celebratory Barleywine brewed for Pascha, 2008. I tried to build a complex and ambitious flavor profile based on traditional Greek flavors used in roasting lamb, such as mint and basil. Hopefully, it will be good after 4-6 weeks of fermentation and conditioning. I'm sure it will be even better with an extended aging time up to and exceeding one year.

Brewer: Andy Strodtman Email: astrodtman@gmail.com
Beer: Paschal Lamb Barley Wine Ale Style: Barley Wine
Type: All grain Size: 10 gallons
Color:
57 HCU (~24 SRM)
Bitterness: 64 IBU
OG: 1.110 FG: 1.030
Alcohol: 10.3% v/v (8.1% w/w)
Water: Brewed with Detroit city water supply. Boil water first to remove any "off" flavors or smells. Or use distilled water with calcium carbonate added.
Grain: 16 lb. American 2-row
10 lb. British mild
1 lb. Dextrine malt (Cara-Pils)
1 lb. British crystal 135-165L
1 lb. American chocolate
Mash: 80% efficiency
Step mash:

Mash in at 122°F for 30 minutes. Increase to 158°F for 25 minutes. Mash out at 168°F for 10 minutes. Sparge water should be ~165°F for 30-40 minutes or until gone. Be sure not to sparge too fast, as a compacted grain bed may result.
Boil: 120-180 minutes SG 1.100 11 gallons
6 lb. Honey
Hops: 4 oz. Cascade (6% AA, 60 min.)
4 oz. Willamette (5% AA, 60 min.)
1 oz. Cascade (6% AA, 30 min.)
1 oz. Willamette (5% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
1 oz. Willamette (5% AA, 15 min.)
2 oz. Peppermint Leaves (aroma)
2 oz. Basil Leaves (aroma)
Yeast: Wyeast 1728 in smack pack...enough for 10 gallons (2 packs)

Recipe posted 02/26/08.