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Bat Brew

Brewer: Dave Walker Email: dwalker2@socal.rr.com
Beer: Bat Brew Style: Barley Wine
Type: Extract w/grain Size: 5 gallons
Color:
44 HCU (~20 SRM)
Bitterness: 78 IBU
OG: 1.108 FG: 1.030
Alcohol: 10.1% v/v (7.9% w/w)
Water: 1 tsp gypsum in mash
1 tsp gypsum in boil
Grain: 1 lb. American 2-row
2 lb. British pale
.5 lb. Wheat malt
1 lb. British Munich
1 lb. German Vienna
.5 lb. American crystal 40L
.5 lb. British crystal 50-60L
.25 lb. American chocolate
Steep: add 170° water to grains and mash for 1 hour until iodine test shows starch has converted to sugar
Boil: 75 minutes SG 1.135 4 gallons
9 lb. Light dry malt extract
1 lb. Corn sugar
Irish Moss added last 20 minutes of boil
Hops: 1 oz. Cascade (6% AA, 60 min.)
1 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Centennial (10.5% AA, 60 min.)
1 oz. Cascade (6% AA, 30 min.)
.5 oz. Northern Brewer (8.5% AA, 30 min.)
1 oz. Centennial (10.5% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
1 oz. Mt. Hood (4.5% AA, 15 min.)
.5 oz. Northern Brewer (8.5% AA, 15 min.)
1 oz. Cascade (aroma)
1 oz. Mt. Hood (aroma)
.5 oz. Northern Brewer (aroma)
Yeast: Wyeast American Ale liquid slurry from fermentor of previous batch.
Carbonation: 3/4 cup of brewers sugar added as primer at time of bottling

Recipe posted 03/17/01.