Smoked & Oaked English Barleywine
% LB OZ MALT OR FERMENTABLE °L
63% 15 0 Pale Malt (Maris Otter) 3
17% 4 0 Munich Malt 9
6% 1 8 Briess Cherrywood Smoke Malt 5
6% 1 8 Honey Malt 25
4% 1 0 Special B 118
4% 1 0 Caramunich I 33
24 0
Batch size: 6.0 gallons
Original Gravity
1.109 / 25.7° Plato
(1.098 to 1.114)
Final Gravity
1.025 / 6.3° Plato
(1.022 to 1.027)
Color
20° SRM / 40° EBC
(Light Brown to Medium Brown)
Mash Efficiency
75%
hops
USE TIME OZ VARIETY FORM AA
boil 90 mins 2.0 Magnum pellet 10.0
boil 5 mins 1.0 EKG pellet 5.0
boil 5 mins 1.0 Willamette pellet 5.5
Boil: 6.0 avg gallons for 90 minutes
Bitterness
43.7 IBU / 20 HBU
: Tinseth
BU:GU
0.40
yeast
White Labs Edinburgh Scottish Ale (WLP028)
ale yeast in liquid form with medium flocculation and 77% attenuation
Alcohol
11.2% ABV / 9% ABW
Calories
358 per 12 oz.
I recently brewed a wee heavy w/ 88% MO, 9% Munich, 2% roasted barley and 1% peated malt. Finished at 1.024 and it is deliciously malty. First time I used WLP028 and I was very impressed with the complexity and maltiness of this brew. After a long hop kick...this beer turned me on to a malt kick...and made me want to brew a rich, malty barleywine.
Any thoughts on this recipe are welcome! Please critique!
% LB OZ MALT OR FERMENTABLE °L
63% 15 0 Pale Malt (Maris Otter) 3
17% 4 0 Munich Malt 9
6% 1 8 Briess Cherrywood Smoke Malt 5
6% 1 8 Honey Malt 25
4% 1 0 Special B 118
4% 1 0 Caramunich I 33
24 0
Batch size: 6.0 gallons
Original Gravity
1.109 / 25.7° Plato
(1.098 to 1.114)
Final Gravity
1.025 / 6.3° Plato
(1.022 to 1.027)
Color
20° SRM / 40° EBC
(Light Brown to Medium Brown)
Mash Efficiency
75%
hops
USE TIME OZ VARIETY FORM AA
boil 90 mins 2.0 Magnum pellet 10.0
boil 5 mins 1.0 EKG pellet 5.0
boil 5 mins 1.0 Willamette pellet 5.5
Boil: 6.0 avg gallons for 90 minutes
Bitterness
43.7 IBU / 20 HBU
: Tinseth
BU:GU
0.40
yeast
White Labs Edinburgh Scottish Ale (WLP028)
ale yeast in liquid form with medium flocculation and 77% attenuation
Alcohol
11.2% ABV / 9% ABW
Calories
358 per 12 oz.
I recently brewed a wee heavy w/ 88% MO, 9% Munich, 2% roasted barley and 1% peated malt. Finished at 1.024 and it is deliciously malty. First time I used WLP028 and I was very impressed with the complexity and maltiness of this brew. After a long hop kick...this beer turned me on to a malt kick...and made me want to brew a rich, malty barleywine.
Any thoughts on this recipe are welcome! Please critique!