KraphtBier
Well-Known Member
A buddy and I brewed up a barleywine last year for a mutual friends wedding. It came out really nice and recieved great reviews from all the guests at said event. We got to talking the other day and decided to make it a yearly event. This years recipe is a bit different than the last, I've lowered the amount of crystal by a lot, upped the ibus to account for loss due to aging, and I'm using a much larger yeast starter. Check it out and lemme know what you think.
5.5gal batch
OG 1.094
95.2 IBU
12lbs Rahr 2-row
3lbs Weyermann Munich I
5.5oz Breiss Crystal 120
4.0oz Simpsons Pale Chocolate Malt
2lbs Light Brown Sugar
2oz Colombus (12.9%aa) 60min
1.25oz Chinook (11.8%aa) 15min
1.25oz Centennial (10.1%aa) 10min
0.75oz Chinook dry hop
0.75oz Centennial dry hop
1gal starter of Wyeast 1056
5.5gal batch
OG 1.094
95.2 IBU
12lbs Rahr 2-row
3lbs Weyermann Munich I
5.5oz Breiss Crystal 120
4.0oz Simpsons Pale Chocolate Malt
2lbs Light Brown Sugar
2oz Colombus (12.9%aa) 60min
1.25oz Chinook (11.8%aa) 15min
1.25oz Centennial (10.1%aa) 10min
0.75oz Chinook dry hop
0.75oz Centennial dry hop
1gal starter of Wyeast 1056