Black Beard's

Shiver me timbers! Black Beard, the most feared on the seven seas! Carmely, Malty, Hoppy Goodness! Needs some aging! at least 6 months.

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://www.bobsbeerandbbq.com
Beer:	Black Beard's		Style:	Barley Wine
Type:	All grain		Size:	5.0 gallons
Color:	34 HCU (~17 SRM)		Bitterness:	90 IBU
OG:	1.102		FG:	1.028
Alcohol:	9.6% v/v (7.5% w/w)
Water:	Add 2 T of Gypsum
Grain:	15 lb. British pale 3 lb. German Munich 1 lb. British crystal 95-115L 8 oz. Flaked barley
Mash:	70% efficiency
	Mash in at 154° for 60 Minutes. Sparge at 170°
Boil:	120 minutes	SG 1.064	8.0 gallons
	Irish Moss at 15 minutes to go in the boil.
Hops:	2.0 oz. Kent Goldings (5% AA, 60 min.) 2.0 oz. Kent Goldings (5% AA, 40 min.) 2.0 oz. Kent Goldings (5% AA, 20 min.) 2.0 oz. Kent Goldings (5% AA, 5 min.) 2.0 oz. Kent Goldings (aroma)
Yeast:	WLP007 Dry English Ale Yeast Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers. Attenuation: 70-80% Flocculation: Medium to High Optimum fermentation temperature: 65-70°F Alcohol Tolerance: Medium-High
Log:	Dry hop in secondary for 7-10 days
Carbonation:	1/4 cup of corn sugar dissolved in two cups of boiling water add to 1 gallon of beer in the bottling bucket and stir carefully.

Recipe posted 10/04/06.