Difference between revisions of "Batch 3"

Revision as of 20:45, 7 December 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
• 1/2 tsp whole cloves
• 1 TBS coriander
• 1 tsp allspice
• 1 12oz jar of molasses

Brought 4 gallons of water to 155F, turned off heat and soaked the grains for 35 minutes. Brought temperature up to ~180F, turned off heat, added malt extract. Brought to ~190F, added Spalt hops, set timer for 1 hour. At 30 minutes, added Kent Golding hops, at 4:45 remaining, added spices, molasses, Willamette hops and maltodextrine. Cooled the wort to ~90F, added cold water to 5 gallons (1/2 gallon), pitched yeast at ~86F. IG: 1.065 adjusted to 68F. (Probably wrong)

Fermentation was exceptionally vigorous, and bubbled some beer out the fermentation lock.

One week later racked to secondary and topped off with cold water. Almost a gallon of yeast at the bottom. Very strong, but will need aging.