Old Bog Water

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david_42

Well-Known Member
Joined
Oct 8, 2005
Messages
25,581
Reaction score
195
Location
Oak Grove
Recipe Type
Partial Mash
Yeast
WYL053+Cal V
Batch Size (Gallons)
5
Original Gravity
1.091
Final Gravity
1.024
Boiling Time (Minutes)
75
IBU
90
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
 
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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