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Old 02-13-2008, 03:19 AM   #1
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

Recipe Type: Partial Mash   
Yeast: WYL053+Cal V   
Batch Size (Gallons): 5   
Original Gravity: 1.091   
Final Gravity: 1.024   
IBU: 90   
Boiling Time (Minutes): 75   
Color: 34   
Primary Fermentation (# of Days & Temp): 12/65F   
Secondary Fermentation (# of Days & Temp): 60/55F   

Yeast should be WLP051/Cake from a Brown

5 lb. American 2-row
1 lb C80L
2 oz. Peat smoked malt
4 oz. Rye malt
2 lb Dark brown sugar
6 lb Pale LME

2 oz. Columbus 75 min.
1 oz. Cascades 75 min.
1 oz. E.K.G. 30 min.

Mash in 2 gallons @ 152F for 60 minutes.
Two 2.5 gallon sparges @ 168F
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Old 02-14-2008, 05:53 PM   #2
Oct 2007
Posts: 178

man that sounds bitter. i love it!

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Old 05-05-2009, 07:56 PM   #3
JLem's Avatar
Jan 2009
Attleboro, MA
Posts: 3,636
Liked 178 Times on 154 Posts

I was just thinking of making a barley wine similar to this - something with peat-smoked malt and brown sugar. I love Talisker single-malt Scotch, so I thought this would be nice.

How did it turn out? How was the smoke-level?

What's the rye for?
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