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Old 02-13-2008, 02:19 AM   #1
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Default Old Bog Water

Recipe Type: Partial Mash
Yeast: WYL053+Cal V
Batch Size (Gallons): 5
Original Gravity: 1.091
Final Gravity: 1.024
IBU: 90
Boiling Time (Minutes): 75
Color: 34
Primary Fermentation (# of Days & Temp): 12/65F
Secondary Fermentation (# of Days & Temp): 60/55F

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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Last edited by david_42; 02-13-2008 at 02:25 AM.
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Old 02-14-2008, 04:53 PM   #2
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man that sounds bitter. i love it!

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Old 05-05-2009, 07:56 PM   #3
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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?

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