Old Bog Water Barleywine
10 lb 2-row pale
2 lb Victory
3/4 lb Crystal 120L
1/4 Peat-smoked barley (not rauch)
Batch sparge to 8 gallons
2.5 oz. Columbus 60 min
1/2 tsp Irish Moss
1728 Scottish Ale yeast
Rack to secondary when done fermenting, about a week.
2 lbs Brown Sugar, 3 lbs DME
Dissolve in 2 qts of boiling water and cool
Add to Secondary with a packet of champange yeast
After about a month, dryhop with an ounce of Centennial for a week.
Keg it & keep it cool for a minimum of 6 months.
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