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Old 09-28-2009, 04:28 PM   #1
Sep 2009
La Jolla
Posts: 65

Rogue Old Crustacean Barley Wine
From a famous clone book:

OG: 1.090-1.094
FG 1.019-1.024
IBU 100

Mini Mash:
2lb 2-row
10oz 120*L US crystal
10oz US Munich malt
30z US chocolate malt
Steep at 150*F for 20 min

@60 min
4lb pale malt syrup
5.5 lb M&F light DME
2oz Chinook (14%AA)
@15 min
1oz Centennial
1 tsp irish moss
@5 min
1 oz Centennial

Now my issue is that this does not seem like enough hops!

Arriving today Iíll have at least a pound each of Chinook, Cascade, Columbus, and Amarillo and I want to make a blow your face off hop monster barely wine.
Any suggestions?

x-posted here to get more feedback, please do not reply in this thread

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Old 09-29-2009, 06:43 PM   #2
Sep 2009
Posts: 160
Liked 2 Times on 2 Posts

If you want a blow your face off BW then you are probably right. I'd say if you are shooting for an old crusty taste then that hop ammount may be about right on.

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Old 09-30-2009, 12:46 AM   #3
Brew-boy's Avatar
May 2006
Lapeer, Michigan
Posts: 2,280
Liked 16 Times on 13 Posts

is the 30z US chocolate malt correct, almost 3lbs of that malt?
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

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Old 10-05-2009, 05:12 PM   #4
Jun 2009
Olympia, WA
Posts: 549
Liked 8 Times on 8 Posts

Originally Posted by Brew-boy View Post
is the 30z US chocolate malt correct, almost 3lbs of that malt?
it's 3 ounces of chocolate malt, not "30."

here's a googlebooks link to the recipe:

The recipe recommends aging at LEAST one year! I don't know if I could ever wait that long...

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