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Tater's Barley Wine

My first attempt at barley wine. It won't be ready to drink until summer

Brewer: Ghost Cat Email: -
Beer: Tater's Barley Wine Style: Barley Wine
Type: Partial mash Size: 3 gallons
Color:
27 HCU (~14 SRM)
Bitterness: 66 IBU
OG: 1.136 FG: 1.040
Alcohol: 12.4% v/v (9.7% w/w)
Grain: 1 lb. American crystal 20L
Mash: 80% efficiency
Boil: 75 minutes SG 1.163 2.5 gallons
10 lb. Light malt extract
4 oz. Honey
5lbs of liquid malt added at beginning of boil. After 60 min remove from heat and stir in 5lbs of liquid malt and bring back to boil for 15 min
Irish moss add in last 10 min

Hops: 1 oz. Centennial (10.5% AA, 60 min.)
1 oz. Chinook (12% AA, 60 min.)
1 oz. Chinook (12% AA, 30 min.)
2 oz. Centennial (aroma)
1 oz. Perle (aroma)
Yeast: 2 packages of safebrew S-33 yeast
Log: Primary fermenter for 4 days, be aware of airlock bubbling over.
After 4 days move to secondary fermenter and dry hop with 1oz of centenial hops (or similar).
After 5 days in secondary dry hop again with 1oz of Perle hops (or similar).
After 10 days move to aging pale, at this time a small bottle (flask size) of Jim Beam added.
Age for approx 6 months.

Carbonation: Probably will not carbonate unless I upgrade to a force carbonator as to avoid exploding bottles.

Recipe posted 02/15/09.