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Heritage Holiday Skull Splitter

Brewer: Eric Cole Email: heritag19330@yahoo.com
Beer: Heritage Holiday Skull Splitter Style: Barley Wine
Type: Extract w/grain Size: 5.5 gallons
Color:
33 HCU (~17 SRM)
Bitterness: 50 IBU
OG: 1.108 FG: 1.026
Alcohol: 10.5% v/v (8.3% w/w)
Water: Good tap water or spring water
Grain: 5 lb. American 2-row (Briess)
5 lb. British mild (Otter)
Steep: Mash grains at 160°F for 70 min. Sparge with 155°F water until you have 6 gallons wort. Add malt extract. Bring to boil and follow hop schedule
Boil: 70 minutes SG 1.099 6 gallons
11 lb. Amber malt extract (Muntons Light)
Irish moss at 45 min
Hops: 1.5 oz. Cascade (6% AA, 60 min.)
1.5 oz. Cascade (6% AA, 45 min.)
1 oz. Cascade (6% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
Yeast: Wyeast 1056 American ale yeast. I know that American ale yeast is not really traditional but what the heck, its all I had in the fridge.
Carbonation: 2.0 volumes Corn Sugar: 3.44 oz. for 5.5 gallons @ 70°F
Tasting: I will let you know after the Holidays!

Recipe posted 08/30/02.