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Oh So Fine Barleywine II - XMAS

This is a holiday version of my favorite Barley Wine recipe. Heavy on Biscuit malt and the addition of gingerbread spicies make this a KICK ASS liquid version of gingerbread.

Brewer: Trip Rice Email: trice@lyleco.com
Beer: Oh So Fine Barleywine II - XMAS Style: Barley Wine
Type: Extract w/grain Size: 5 gallons
Color:
75 HCU (~29 SRM)
Bitterness: 39 IBU
OG: 1.171 FG: 1.028
Alcohol: 18.4% v/v (14.4% w/w)
Water: Filtered No. Georgia water.
Grain: 2 lb. American crystal 60L
4 oz. Dextrine malt (Cara-Pils)
3 lb. Belgian biscuit
Steep: Steeped grains from start of heat to 180°, then discarded. Agitate frequently due to large amount.
Boil: 60 minutes SG 1.213 4 gallons
8 lb. Light dry malt extract
5 lb. Amber dry malt extract
4 lb. Honey
12 oz. Molasses
Add 1.5 oz. of groundginger, 3 tsp cinnamon, 4 tsp nutmeg, 3 tsp cloves @ 30 minutes left. Add irish moss @ 15 minutes left. Add honey and molasses @ 5 minutes left in boil.
Hops: 2 oz. Chinook (12% AA, 60 min.)
2 oz. Northern Brewer (8.5% AA, 60 min.)
.5 oz. Tettnanger (4.5% AA, 60 min.)
1 oz. Nugget (12% AA, 15 min.)
.5 oz. Tettnanger (aroma)
Yeast: Started off with WLP051 in a 1 pint starter. Then added Super High Gravity yeast to finish.
Log: Brewed 1/08/06. Sample in July 2006. Finally ready Christmas 2006.
Carbonation: 5 oz. corn surgar
Tasting: This will need to age for close to a year.

Recipe posted 12/16/05.