Yeast should be WLP051/Cake from a Brown
5 lb. American 2-row
1 lb C80L
2 oz. Peat smoked malt
4 oz. Rye malt
2 lb Dark brown sugar
6 lb Pale LME
2 oz. Columbus 75 min.
1 oz. Cascades 75 min.
1 oz. E.K.G. 30 min.
Mash in 2 gallons @ 152F for 60 minutes.
Two 2.5 gallon sparges @ 168F
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man that sounds bitter. i love it!
I was just thinking of making a barley wine similar to this - something with peat-smoked malt and brown sugar. I love Talisker single-malt Scotch, so I thought this would be nice.
How did it turn out? How was the smoke-level?
What's the rye for?