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Ode to Chris Farley-wine
Time for a Barleywine again. Haven't brewed one since about 2002.
| Brewer: | Rick Rogan | Email: | - | |||||
| Beer: | Ode to Chris Farley-wine | Style: | Barley Wine | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 92 IBU | |||||
| OG: | 1.133 | FG: | 1.028 | |||||
| Alcohol: | 13.5% v/v (10.6% w/w) | |||||||
| Water: | All bottled PA Spring Water. | |||||||
| Grain: | 1 lb. British pale 1 lb. American Munich 8 oz. American crystal 60L 1 lb. Dextrine malt (Cara-Pils) 1 oz. American chocolate |
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| Mash: | 40% efficiency | |||||||
| Mashed all grains for 1 hour at about 155°F. Sparged with 2 gallons of 170°F water. |
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| Boil: | 90 minutes | SG 1.102 | 6.5 gallons | |||||
| 12 lb. Extra-Light dry malt extract 2 lb. Corn sugar |
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| Added 1/4 oz. Irish Moss powder with 20 minutes left in the boil. | ||||||||
| Hops: | 2 oz. Centennial (10.5% AA, 60 min.) 1 oz. Amarillo (9% AA, 45 min.) 1 oz. Amarillo (9% AA, 30 min.) 1 oz. Kent Goldings (5% AA, 15 min.) 1 oz. Kent Goldings (aroma) |
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| Yeast: | 1.5 Quart starter of Wyeast 1056 American Ale or equivalent. May add Champagne yeast to finish if the Ale yeast stalls. |
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| Log: | I intend to brew this one in January 2007 to begin consumption around Christmas 2007. The plan is to hold in the Primary for about 3 months and then a Secondary for another 3 months. Then bottle around July/August & age. |
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| Carbonation: | Will bottle with 5 oz. Corn Sugar. May need to add more Champagne yeast at bottling time to insure at least "some" carbonation. |
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| Tasting: | Time is on my side. | |||||||
Recipe posted 11/27/06.
