vtchuck
Well-Known Member
The rainy days have given me a chance to brew more often and make some long term plans. So,how does this barleywine recipe look...especially the rye flakes? Probably not true to style. And will Nottingham handle the 9.43 ABV. TIA for your feedback.
19-C American Barleywine
Size: 5.0 gal
Original Gravity: 1.095 (1.080 - 1.120)
Terminal Gravity: 1.024 (1.016 - 1.030)
Color: 18.3 (10.0 - 19.0)
Alcohol: 9.43% (8.0% - 12.0%)
Bitterness: 58.42 (50.0 - 120.0)
Ingredients:
12.0 lbs Pale Ale Malt
.50 lbs 2-Row Caramel Malt 60L
3.0 lbs Munich Malt
01.0 lbs Rye Flaked
1.0 lbs Dark Brown Sugar
1.0 oz Phoenix (10.0%) - added during boil, boiled 60.0 min
0.5 oz Willamette (5.0%) - added during boil, boiled 30.0 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 20.0 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 5.0 min
2 ea Danstar Nottingham
19-C American Barleywine
Size: 5.0 gal
Original Gravity: 1.095 (1.080 - 1.120)
Terminal Gravity: 1.024 (1.016 - 1.030)
Color: 18.3 (10.0 - 19.0)
Alcohol: 9.43% (8.0% - 12.0%)
Bitterness: 58.42 (50.0 - 120.0)
Ingredients:
12.0 lbs Pale Ale Malt
.50 lbs 2-Row Caramel Malt 60L
3.0 lbs Munich Malt
01.0 lbs Rye Flaked
1.0 lbs Dark Brown Sugar
1.0 oz Phoenix (10.0%) - added during boil, boiled 60.0 min
0.5 oz Willamette (5.0%) - added during boil, boiled 30.0 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 20.0 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 5.0 min
2 ea Danstar Nottingham