Extract - Fortitudine Vincimus American Barley Wine
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Extract - Fortitudine Vincimus American Barley Wine
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Recipe Type: Extract
Yeast: Nottingham
Yeast Starter: None
Additional Yeast or Yeast Starter: Nottingham
Batch Size (Gallons): 5
Original Gravity: 1.109
Final Gravity: 1.022
IBU: 70
Boiling Time (Minutes): 60
Color: 21.4
Primary Fermentation (# of Days & Temp): 35 @ 70F
Tasting Notes: Will update.
Fortitudine Vincimus Barleywine “By Endurance we Conquer!”
Liquid Malt Extract – 12 lbs
Special B – 8 oz
Crystal 40L – 8 oz
Munich Malt – 4 oz
Roasted Barley – 4 oz
Corn Sugar – 3 lbs + ¾ c (priming)
Warrior or CTZ Pellet Hops – 2 oz (60 min)
Cascade Pellet Hops – 2 oz (1 oz 15 min, 1 oz 5 min)
Nottingham Dry Yeast – 2-3 packets
Irish Moss – 1 tsp
Approximate Numbers:
OG 1.109
FG 1.022
ABV 11.4%
IBU 70.0
SRM 21.4
Style: 19C American Barleywine
• Steep Grains at 155F for 30 minutes.
• Add liquid malt extract.
• Bring to boil.
• Add 2 oz Warrior Pellet Hops with 60 minutes remaining.
• Add 1 oz Cascade Pellet Hops with 15 minutes remaining.
• Add 3 lbs Corn Sugar with 15 minutes remaining.
• Add 1 tsp Irish Moss with 15 minutes remaining.
• Add 1 oz Cascade Pellet Hops with 5 minutes remaining.
• Cool to <80F and pitch rehydrated yeast.
• Boil ¾ c Corn Sugar in 8 oz of water, add to bottling bucket, siphon beer on top, and bottle.
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