Difference between revisions of "Batch 3"

Revision as of 23:02, 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
• 2 cans (6.6 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.