GroovePuppy
Well-Known Member
- Joined
- Sep 29, 2008
- Messages
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Just moving my Barleywine to Secondary after two weeks. OG was 1.094 and the FG is at 1.019, and I wondered what the thoughts are about throwing some Pasteur champagne yeast in it to finish it out more. How many people do that?
Code:
Recipe: 017 "Wreck of the '99" Barleywine
Style: English Barleywine
TYPE: Partial Mash
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.50 gal
Estimated OG: 1.098 SG
Estimated Color: 25.5 SRM
Estimated IBU: 64.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
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Amount Item Type % or IBU
5 lbs Light Dry Extract (8.0 SRM) Dry Extract 29.41 %
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 47.06 %
2 lbs 12.0 oz Munich Malt (9.0 SRM) Grain 16.18 %
12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.41 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 2.94 %
2.00 oz Centennial [7.70 %] (90 min) Hops 38.2 IBU
1.25 oz Cascade [5.60 %] (20 min) Hops 9.8 IBU
0.75 oz Cascade [5.60 %] (5 min) Hops 1.9 IBU
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale
