this is my first attempt at a barleywine. It went well here is the grain bill

16 lbs. - 2 Row Pale Malt
3 lb. - Munich Malt
1 lb. - Caramel/Crystal Malt (120L)
1/4 lb. - Chocolate Malt

Hop Schedule
2.25 oz. - Columbus - 60 min.
1.5 oz. - Centennial - 25 min.
1 oz. - Centennial - 10 min.

Yeast
White Labs American Ale Yeast (WLP001) - 1800 ml starter

Mash/Sparge/Boil
Mash at 152° for 60 min.
Sparge as usual
Cool and ferment at 65° to 68°

this is a rouge barleywine recipe slightly moldified. It has been 3 months since the brew and i am going to cold crash for one month and leave in bottels for one month. I tasted it just before cold crashing which started today and it is very good but still very hoppy. I know thats what aging is all about letting some of the iso-alpha-acids lose their kick so to speak but it was like a imperial IPA it was so hoppy. We will see after a month of cold crashing at about 40.
Forum: Homebrewing | Author: belgiumtripel
Posted: February 5, 2009, 3:09 pm

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