Professor Frink
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 1056
- Yeast Starter
- Pitch on cake or make 3-4 liter starter
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.09
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 120
- IBU
- 94.5
- Color
- 20.3
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 14
- Additional Fermentation
- age for at least 6 months
This barleywine won me first place at the CARBOY Shamrock open after aging for 9 months. It's a wonderfully complex beer.
Grain Bill
12 lb. 2-row Pale Malt 2 SRM
3 lb. Pilsen Malt 2 SRM
3 lb. Munich Malt 6 SRM
1 lb. Victory Malt 25 SRM
0.5 lb. Crystal 10L 10 SRM
0.5 lb. Crystal 120L 120 SRM
0.25 lb. Chocolate Malt 350 SRM
0.5 lb. Wheat Malt 2 SRM
0.5 lb. Carapils Malt 2 SRM
Hops
0.75 oz. Warrior Plug 17.5 AA 60 min.
0.5 oz. Magnum Pellet 14 AA 45 min.
1.0 oz. Perle Pellet 8.25 AA 30 min.
0.5 oz. Tettnanger Pellet 6.4 AA 15 min.
0.75 oz. Saaz Pellet 4.3 AA 5 min.
Mash 90 min. @ 152 degrees
Mash in 24.4 quarts
The boil time will vary depending on your final volume after sparge (I ended up boiling 10 gallons down for a long time, but you can probably make due with less sparge water or just use first runnings).
I aged 2 months in secondary before bottle conditioning. Nottingham yeast was added at bottling. Carbonated with DME.
Grain Bill
12 lb. 2-row Pale Malt 2 SRM
3 lb. Pilsen Malt 2 SRM
3 lb. Munich Malt 6 SRM
1 lb. Victory Malt 25 SRM
0.5 lb. Crystal 10L 10 SRM
0.5 lb. Crystal 120L 120 SRM
0.25 lb. Chocolate Malt 350 SRM
0.5 lb. Wheat Malt 2 SRM
0.5 lb. Carapils Malt 2 SRM
Hops
0.75 oz. Warrior Plug 17.5 AA 60 min.
0.5 oz. Magnum Pellet 14 AA 45 min.
1.0 oz. Perle Pellet 8.25 AA 30 min.
0.5 oz. Tettnanger Pellet 6.4 AA 15 min.
0.75 oz. Saaz Pellet 4.3 AA 5 min.
Mash 90 min. @ 152 degrees
Mash in 24.4 quarts
The boil time will vary depending on your final volume after sparge (I ended up boiling 10 gallons down for a long time, but you can probably make due with less sparge water or just use first runnings).
I aged 2 months in secondary before bottle conditioning. Nottingham yeast was added at bottling. Carbonated with DME.