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Old 03-14-2011, 06:44 PM   #1
surferdrew's Avatar
Jan 2010
Los Angeles, CA
Posts: 170
Liked 6 Times on 6 Posts

Recipe Type: All Grain   
Yeast: WLP001   
Yeast Starter: 2L   
Batch Size (Gallons): 6   
Original Gravity: 1.092   
Final Gravity: 1.017   
IBU: 99   
Boiling Time (Minutes): 90   
Color: 17   
Primary Fermentation (# of Days & Temp): 3 weeks @ 68F   
Additional Fermentation: 3 day cold crash @ 34F   
Secondary Fermentation (# of Days & Temp): 1 month @ 68F   
Tasting Notes: A twist on BrewPastor's Water into Barleywine...   

Rye Barleywine
Swiss Navy Brewing

With my system: (pre-boil volume=7.5 gallons & post-boil volume=6 gallons)

Grain Bill
9# 2-Row
6# German Munich
3# UK Rye
1# Caramel 60L
4oz Caramel 120L

2.5oz Chinook (First Wort Hopped)
1.75oz Northern Brewer (20 min)
1.30oz Northern Brewer (Flameout)
1.30oz Northern Brewer (Dry Hop)

Other Fermentables
1.5# Brown Sugar (10 min)

Other Ingredients
1/2 Whirfloc Tablet (15 min)
1 tsp Gypsum (15 min)

Mash Notes

151F for 60min

Primary Fermentation with Krausen

Reason: Updating Info

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Old 10-24-2011, 09:24 PM   #2
keesimps's Avatar
Nov 2009
Phoenix, AZ
Posts: 112
Liked 2 Times on 2 Posts

I know this is an older post, but am thinking about brewing a rye barleywine and saw this... The color on that is amazing! Can you provide any tasting notes and your thoughts on the beer. Also, did the rye require a little more time for the flavors to round out? Thanks.

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