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Quacking Mallard Barley Wine
| Brewer: | Claude | Email: | - | |||||
| Beer: | Quacking Mallard Barley Wine | Style: | Barley Wine | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 52 IBU | |||||
| OG: | 1.146 | FG: | 1.024 | |||||
| Alcohol: | 15.8% v/v (12.4% w/w) | |||||||
| Grain: | 1 lb. American 2-row .5 lb. Belgian aromatic .5 lb. American crystal 60L 1 lb. Raw wheat |
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| Mash: | 70% efficiency | |||||||
| Boil: | 60 minutes | SG 1.161 | 5 gallons | |||||
| 14 lb. Light malt extract 3 lb. Belgian candi sugar 2 lb. Corn sugar |
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| Add Irish Moss... why not? | ||||||||
| Hops: | 3 oz. Centennial (10.5% AA, 60 min.) 1 oz. Hallertauer (4.25% AA, 60 min.) 1 oz. Cascade (6% AA, 45 min.) 1 oz. Hallertauer (4.25% AA, 45 min.) 1 oz. Cascade (aroma) |
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| Yeast: | Pitch 1-2 pint starter of Wyeast British Ale #1098. Pitch Wyeast Champagne #3021 After fermentation has stalled. | |||||||
| Carbonation: | 1.8 volumes | Corn Sugar: 2.66 oz. for 5 gallons @ 72°F | ||||||
Recipe posted 03/19/03.
