Osshifer Barleywine

Brewer:	Stuart Grant		Email:	grants@netspace.net.au
Beer:	Osshifer Barleywine		Style:	Barley Wine
Type:	All grain		Size:	18 liters
Color:	28 HCU (~15 SRM)		Bitterness:	76 IBU
OG:	1.095		FG:	1.021
Alcohol:	9.6% v/v (7.5% w/w)
Water:	Treated water with Gypsum and some table salt, left overnight to dechlorinate. Also added some sodium metabisulfite to mash and sparge water as an antioxidant.
Grain:	3.5kg Australian Pilsner malt 800g Australian Wheat malt 400g Homemade amber 200g Homemade CaraMunich 50g Homemade Roasted wheat malt
Mash:	80% efficiency
	Single infusion mash at 65ºC (149ºF) for 60mins, or conversion plus 30mins, whichever is longer.
Boil:	120 minutes	SG 1.072	24 liters
	1kg Light dry malt extract 350g Cane sugar
	1/2 tsp Irish Moss for last 30mins.
Hops:	60g Kent Goldings (4.2% AA, 90 min.) 20g Challenger (7% AA, 60 min.) 25g Challenger (7% AA, 15 min.) 25g Challenger (aroma)
Yeast:	500mL thick slurry of Wyeast London ESB (1968) in 2.0L starter prior to repitching. Also planning on using 10g (2 pkts) Champagne yeast in secondary.
Log:	Fermented out at 18ºC (64-5ºF), then racked into glass secondary with Champagne yeast and 100g reserved sucrose to ensure O2 exclusion. Secondary at ambient temps (12-15ºC) for a month or two.
Carbonation:	Primed with 30g reserved sucrose for low carbonation (which will increase over time in any case).
Tasting:	Brewing this tomorrow...

Recipe posted 08/26/04.