TheCrowsNest
Well-Known Member
This is the 5.5 gal recipe for a barely wine that I've arrived at. It will be a 120 minute boil with one hop addition at 60 min and honey added at high krausen:
I was planning on making a small beer out of the 2nd runnings, but I wanted some input on another idea. I've read that approximately half of the sugars are in the first 1/3 of your runnings (I'm sure this varies widely, but let's assume for now), and the other half is in the other 2/3.
I'd like to take that 2/3 of lower gravity wort, boil it down to a higher gravity like 1.080, then add it back to my fermentation vessel at high krausen.
Does anyone have any experience with this?
Original Gravity: 1.109
Terminal Gravity: 1.027
Alcohol: 10.88%
Bitterness: 102.1
Mash temp: 151F
Ingredients:
9.0 lb Maris Otter Malt
9.0 lb American 2-row
4.0 lb Caramel Malt 60L
2.0 oz Columbus (15.0%) - added during boil, boiled 60.0 m
2.0 ea White Labs WLP026 Premium Bitter Ale
1.0 lb Honey
I was planning on making a small beer out of the 2nd runnings, but I wanted some input on another idea. I've read that approximately half of the sugars are in the first 1/3 of your runnings (I'm sure this varies widely, but let's assume for now), and the other half is in the other 2/3.
I'd like to take that 2/3 of lower gravity wort, boil it down to a higher gravity like 1.080, then add it back to my fermentation vessel at high krausen.
Does anyone have any experience with this?