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Blasted Newts Barley Wine

A really big Barley Wine with a lot of hop aroma that should be able to
age for years if your careful about oxidation.

Brewer: The Newt King Email: -
Beer: Blasted Newts Barley Wine Style: Barley Wine
Type: All grain Size: 5 gallons
Color:
41 HCU (~19 SRM)
Bitterness: 113 IBU
OG: 1.127 FG: 1.027
Alcohol: 13.0% v/v (10.2% w/w)
Water: 1 teaspoon gyspum in pre boiled tap water.
Grain: 24 lb. British pale
6 lb. German Munich
2 lb. Belgian aromatic
1 lb. Belgian biscuit
1 lb. Belgian CaraVienne
Mash: 50% efficiency
Mash in ten gallons of hot water to raise temp to 152° for 30 min.
Remove 2.5 gal and boil it for 10 min then return to raise temp to
157° for 30 min.

Sparge at 170° to collect 7.5 gal sweet wort for the barley wine.
Sparge very slowly so that its almost a first runnings type of sparge.
First wort hop with 1 oz Cascade, Columbus, and Chinook before adding
heat to the boiling kettle.

You can continue to sparge and collect another 7 gal of second
runnings to make 5 gals of pale ale when your done making the
barley wine.
Boil: 90 minutes SG 1.085 7.5 gallons
2 Teaspoons Irsh Moss the last 30 min of the boil.
Hops: 1 oz. Cascade (6% AA, 90 min.)
1 oz. Chinook (12% AA, 90 min.)
1 oz. Columbus (10.5% AA, 90 min.)
1 oz. Cascade (6% AA, 15 min.)
1 oz. Chinook (12% AA, 15 min.)
1 oz. Columbus (10.5% AA, 15 min.)
2 oz. Cascade (aroma)
2 oz. Centennial (aroma)
Yeast: White Labs Califorina Ale yeast cake from a pale ale. Be sure to use
lots and lots of healthy yeast.
Log: Ferment at 65° for 1 week in the primary and 3 weeks in the secondary.
Rack to triatary for two months and add champange yeast if the SG is to
high after 1 month. Bottle and wait two months to two years.

Dry hop with 2 oz Cascade after two days in the primary.
Dry hop with 2 oz Centennial for three weeks in the secondary.

Recipe posted 02/06/99.