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Ol~ RockHead

This formulation is an attempt at a very carmel tasting Barlywine. I want the taste to be similar to the 2002 Double Bail Quail from Deschutes brewing. I am looking to a long boil to help achive the flavor.

Brewer: Grog Email: -
Beer: Ol~ RockHead Style: Barley Wine
Type: Partial mash Size: 5 gallons
Color:
16 HCU (~10 SRM)
Bitterness: 88 IBU
OG: 1.110 FG: -
Alcohol: -
Water: Local water.
Grain: 7 lb. American 2-row
2 lb. German Munich
1 lb. American crystal 10L
Mash: 65% efficiency
Infusion Mash: Mash in at 170, and continue to mash on the high side (154/155)for 60 min. Test for conversion.
Boil: 150 minutes SG 1.100 5.5 gallons
6 lb. Light dry malt extract
1 lb. Honey
Add 6lbs of extra light DME at the onset of the boil. Boil for at least 2 hours, we are looking for the boil to help create the caramel flavors. I am using Columbus hops, Homegrown and Crystal, none of which are listed in the spreadsheet. Hops going in @60/45/30/15. With 45 min left in the boil add Irish moss, 15 min left in the boil add 1 pound of honey.
Hops: 1 oz. Chinook (12% AA, 60 min.)
2 oz. Liberty (4% AA, 60 min.)
1 oz. Chinook (12% AA, 45 min.)
2 oz. Liberty (4% AA, 30 min.)
1/2 oz. Chinook (12% AA, 15 min.)
Yeast: WLP-001 White labs California/64 oz. starter
Log: Will transfer to secondary next week, 1-2 oz. of Crystal hops will go in the secondary, along with 2 oz. of oak chips.

Recipe posted 01/03/03.