I apologize for my last post.
So I want to brew a "barleyglogg" this holiday season for consumption Christmas 2012 (or whilst weathering the apocalypse, whichever comes first ). Glogg is a Scandinavian Christmastime drink made with red wine, aquavit, raisins, and spices. It is traditionally served warm. I want my barleyglogg to be glogg-like while still retaining some beer-ness. My specific concern is in type of yeast and type/amount of hops and other spices. Any input on my recipe is welcomed:
The Gloggy Elf Christmas Barleywine
5 gallon batch, ~10% ABV
5 lbs. Maris Otter
5 lbs. Rahr 2-row
1 lb. caramel malt
0.5 lbs. toasted malt
1 Whirlfloc tablet
1 lb. raisins, minced
Peel and juice of one orange
1 Ginger root, sliced thinly
5 cardamon pods
20 whole cloves
5 cinnamon sticks
4 cans all natural Concord grape juice concentrate
1 lb. honey
Hops: 1 oz Summit (60 min), 1 oz East Kent Goldings (15 min)?
Yeast: Wyeast 3787 Trappist High Gravity or White Labs WLP545 Belgian Strong Ale or White Labs WLP007 Dry English Ale or Wyeast 1762 Belgian Abbey II?
1) Mash grains at 154° F for 1 hour.
2) Bring to 170° F and maintain for 10 minutes.
3) Drain into boil kettle and sparge.
4) Bring wort to a boil and add 1 oz. Summit.
5) Boil for 45 minutes.
6) Add 1 oz. East Kent Goldings and Whirlfloc.
7) Boil for 5 minutes more.
8) Add spices and raisins.
9) Boil for 10 minutes more.
10) Remove from heat.
11) Cool to about 75° F and transfer to fermenter.
12) Add cool water to achieve a 5 gallon volume, if necessary.
13) Mix thoroughly and check specific gravity.
14) Pitch yeast and place in a cool dry place.
15) Add honey at high krausen.
16) After about 2 weeks, transfer to secondary onto grape juice concentrate.
17) After about 2 more weeks, transfer for aging.
18) Allow to age in fermenter for about 1 month.
19) Bottle with slight carbonation.
20) Allow to age in bottles for at least 6 months.