First Rain Barley Wine
Beer Recipe
| Recipe Name: | First Rain Barley Wine |
| Style: | 19B English barley Wine |
| Mash: | All Grain |
| Volume: | 5 Gallons |
| OG: | 1.105 |
| FG: | 1.018 |
| % Alc: | 11.5 |
| IBU: | 103 calculated but probably lower |
| SRM: | 19.1 |
| Description of this Beer |
|
Complex dark fruits and candied fruit with rummy and vanilla overtones. Tasting out of the barrel I think this could be served as is with no carbonation at all but I will carb it up a bit anyway. Aged for 3-4 weeks in used Rumble barrel from Balcones Distillery in Waco Texas.
This was the first runnings from a patigyle brew day so the fermentable may seem a little bit high. The second runnings did not get any hops just basil. |
| Fermentables |
| Amount & Type of Fementable (grain, extract, sugar, fruit, etc.) |
| 30 lbs Great Western organic Munich (10L) 100% |
| Hops |
| Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop |
|
3.00 Oz organic Belgian Goldings, %7.00, pellet, 120 min 3.00 Oz Organic Belgian Goldings, %7.00, pellet, 30 minutes .75 Oz Organic Belgian Goldings, %7.00, pellet, dry hop |
| Other Ingredients |
| Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added |
|
RO water for all brewing liquor Irish Moss added with 10 minutes left in boil 2 tsp yeast nutrient 2.6 grams calcium Chloride (half to mash in half to sparge) 2.6 grams gypsum (half to mash in half to sparge) 3.2 grams chalk (half to mash in half to sparge) 20 Liter Balcones Rumble barrel (american oak, used for two fills of Rumble) |
| Yeast | |
| Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) | Amount Pitched |
| WYeast 1098 British Ale cake from 5 gallons of 1.032 ordinary bitter | full cake |
| Directions |
| Include mash temps/times, boil times, fermentation temps/duration, etc. |
|
Batch Sparge (partigyle) Mash in with 32 qt water to hit 148*f for 120 minutes run off into kettle. Boil for 120 minutes with hops and irish moss at appropriate times Chill to 64* mix in yeast nutrient Pitch yeast cake.
Ferment at ~60-65*f for three weeks. Rack to barrel for ~3 weeks.
Going to bottle with 1.5 oz table sugar or corn sugar (for ~4.5 gallons final volume)
age as long as you can stand it! |