Old Blood & Guts - California NHC07

Category 19: Strong Ale

Gold Medal

Sponsored by Northern Brewer
T Bob Daugherty, Rob Kolacny, Pearland, TX, American Barleywine, Foam Rangers Homebrew Club
"Old Blood & Guts - California"

American Barleywine 

Ingredients for 10 U.S. gallons (38 L)

15.0    lb (6.8 kg) light liquid malt extract

15.0    lb (6.8 kg) Maris Otter pale malt

5.0       lb (2.27 kg) dextrin malt

3.0       lb (1.36 kg) 55° L crystal malt

2.0       lb (0.9 kg) biscuit malt

2.0       lb (0.9 kg) flaked barley

2.0       lb (0.9 kg) Special B malt

0.5       lb (0.45 kg) wheat malt

2.0       oz (57 g) Cascade whole hops, 5.6% alpha acid, (mash hop)

2.5       oz (70 g) Chinook whole hops, 13.5% alpha acid, (90 min.)

2.5       oz (70 g) Galena whole hops, 12.6% alpha acid, (90 min.)

4.5       oz (128 g) Willamette whole hops, 4.3% alpha acid, (30 min.)

5.0       oz (142 g) Cascade whole hops, 5.6% alpha acid, (10 min.)

2.0       oz (28 g) Cascade whole hops, 5.6% alpha acid, (dry)

4.0       oz (113 g) Centennial whole hops, 10.5% alpha acid, (dry)

White Labs WLP 001 California ale yeast (2L starter)

2 tsp Yeast nutrient: dry yeast packs

Irish moss to clarify

Forced CO₂ to carbonate

Original Specific Gravity: 1.100

Final Specific Gravity: 1.028

Boiling Time: 120 min

Primary Fermentation: 12 days at 70° F (21° C) in glass

Secondary Fermentation: 14 days at 70° F (21° C) in glass

Directions

Mash grains at 152° F (67° C) for 60 minutes.

Judges' Comments

"Hop finish lingers."