Old Foghorn Barley Wine Recipe needed - Home Brew Forums
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Old 10-26-2007, 01:13 AM   #1
EdWort
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I tried my first Barley Wine at the Dixie Cup and it was an Old Foghorn clone. I enjoyed it enough that I want to brew one.

Anyone have the recipe. I'm not having much luck with google. I found an all extract version, but I prefer to go All Grain. Thanks.



 
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Old 10-26-2007, 02:16 AM   #2
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I've never had or made it, but how about combining the info in this and this?

Looks like 90% 2-row/pale malt and 10% 55L crystal malt, 1.100 OG, 60 IBU using all cascade hops. And according to the Anchor website, apparently they only use the first runnings of the mash, which I found interesting.

Hope this helps -- good luck!




 
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Old 10-26-2007, 02:18 AM   #3
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Not much info on their site except it uses all Cascade hoping. I would suggest brewpastors Barley wine if you can not find anything on old foghorn, it is an awesome beer.

 
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Old 10-26-2007, 02:58 AM   #4
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Can you not just convert the extract to AG?

 
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Old 10-26-2007, 03:18 AM   #5
jager
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Old Foghorn reeks of crystal 120L.


My guess would be +10% of C120.

 
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Old 10-26-2007, 04:53 AM   #6

I guess it pays to not throw anything away. I was digging through my back issues of Zymurgy and found the Old Foghorn Clone recipe from the July/August 2003 issue. It is as follows (exactly as written):

Anchor Old Foghorn Clone (All Grain)

21 lbs (9.45 kg) 2-Row Pale Malt
1 lb (0.45 kg) 80°L Crystal

Mash at 148° F (64° C) for 60 minutes with about 7 gallons (29 L) water to collect 6.5 gallons (24.6 L) of first wort. (You may need two lauter tuns to do this if you choose to do an all grain recipe. Drained mash can then be sparged with 175° [79° C] water into another kettle to produce a "small beer.")

2.0 oz (56 g) Cascade pellet hops, 5.75% alpha acid (first wort) 37 IBU
1.0 oz (28 g) Cascade pellet hops, 5.75% alpha acid (45 min.) 18.4 IBU
1.0 oz (28 g) Cascade pellet hops, 5.75% alpha acid (30 min.) 10.5 IBU
2.0 oz (56 g) Cascade pellet hops, 5.75% alpha acid (dry)
1 Whirlfloc tablet or 1 tsp (5 ml) Irish Moss (20 min.)
California Ale Yeast

Boil wort 60 to 90 minutes with hop additions above. Cool to 68° F (20° C) and pitch a generous amount of yeast (pitching the dregs of a previous 5 gallon batch is recommended) and aerate that sucker like nobody's business. ferment at 68°-72° F (20-22° C) rousing the yeast if fermentation appears to stall, for two or more weeks, then siphon into secondary. When gravity nears target final, siphon into another carboy onto dry hops and cold condition at 45° F (7° C) for 18 months. Package, condition and enjoy!

Original Gravity: 1.101 (25° P)
Final Gravity: 1.043 (11° P)
IBU: 65.9

 
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Old 10-26-2007, 11:45 AM   #7
EdWort
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Cool! Thanks for all the feedback. Sounds like a project this winter when things cool off. I can think of the label.

Bee Cave Barley Wine - 2007 Vintage

Ready in 2010

 
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Old 10-26-2007, 03:15 PM   #8
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so I should be able to follow this recipe, or should I put it in BeerSmith?
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Old 10-26-2007, 04:37 PM   #9

You can just brew from this recipe, but I always enter the recipes into Promash regardless. This way I can open a brew session and make alpha acid adjustments, specific temp adjustments, etc. that are unique to my brewing operation.

 
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Old 10-26-2007, 05:20 PM   #10
DeadYetiBrew
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Quote:
Originally Posted by DaveyBoy
I've never had or made it, but how about combining the info in this and this?

Looks like 90% 2-row/pale malt and 10% 55L crystal malt, 1.100 OG, 60 IBU using all cascade hops. And according to the Anchor website, apparently they only use the first runnings of the mash, which I found interesting.

Hope this helps -- good luck!

Yep and then they use the rest to make Anchor Small Beer, which is not as highly rated as the barley wine, lol.



 
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