Difference between revisions of "Batch 3"
From UtterChaos
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| − | We're going to try a batch of barley wine. | + | We're going to try a batch of barley wine. We got some advice at the brewing store and picked up the following ingredients: |
* 1 can (3.3 lbs) of extra light malt extract | * 1 can (3.3 lbs) of extra light malt extract | ||
| Line 10: | Line 10: | ||
* 2 oz Cherry Smoked malt | * 2 oz Cherry Smoked malt | ||
* 1/2 lbs maltodextrin | * 1/2 lbs maltodextrin | ||
| − | |||
* 2.5 oz Kent Golding hops pellets | * 2.5 oz Kent Golding hops pellets | ||
* 2.5 oz Willamette hops pellets | * 2.5 oz Willamette hops pellets | ||
| Line 17: | Line 16: | ||
* 1 packet of champagne yeast | * 1 packet of champagne yeast | ||
| − | Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out. | + | Still need to get: |
| + | * Molasses | ||
| + | * Spices | ||
| + | |||
| + | Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. Double pitch the yeast for primary, and then pitch the champagne yeast late in secondary a couple of days before bottling. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out. | ||
Revision as of 22:42, 23 November 2009
We're going to try a batch of barley wine. We got some advice at the brewing store and picked up the following ingredients:
- 1 can (3.3 lbs) of extra light malt extract
- 1 can (3.3 lbs) of light malt extract
- 1 can (3.3 lbs) of amber malt extract
- 1 lbs crystal 40 malt
- 1/2 lbs Munich I malt
- 1 oz Roasted Barley malt
- 2 oz Black Patent malt
- 2 oz Cherry Smoked malt
- 1/2 lbs maltodextrin
- 2.5 oz Kent Golding hops pellets
- 2.5 oz Willamette hops pellets
- 3 oz Spalt hops pellets
- 2 packets of ale yeast
- 1 packet of champagne yeast
Still need to get:
- Molasses
- Spices
Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. Double pitch the yeast for primary, and then pitch the champagne yeast late in secondary a couple of days before bottling. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out.
