Weasel Breweries™
Recipes:
Atlas Shrugged™
Barley Wine
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Coming soon.
Extract and
partial mash. Big and beefy barley wine with higher gravity than
Jupiter. Makes 5 gallons. Elapsed Time: 1.5 hours.
- 12.5 lbs.
pale malt extract
- 4 lbs. rice
extract (dry)
- 2.5 lbs.
Wheat Extract
- 1.5 lbs.
Aromatic Malt
- 0.5 lbs.
Crystal 60L
- 0.5 lbs.
Chocolate Malt
- 0.5 lbs.
Roasted Barley
- 2.0 oz. pelleted
Olympic hops (bittering)
- 1 oz. pelleted
Fuggle hops (flavoring)
- 1.5 oz. pelleted
Kent Goldings hops (aroma)
- 1 oz. pelleted
Kent Goldings - hops - for dry hopping
- 1 tsp. Irish
Moss (optional)
- 1 package
Whitbread Ale yeast
- 2 packages
Champagne yeast
Add 5 liters
cold water to a 20 liter stainless steel sparge pot. Place specialty
grains in muslin or nylon sparging bag and add to water. Begin heating,
making sure grain and sparging bag do not burn on bottom of pot.
When temperature reaches 180 F, turn off heat and sparge grains
for an additional five minutes. Then, remove bag and strain liquid
back into pot using a collander. Discard grains.
While sparging
specialty grains, bring 20 liters cold water to a boil in a 30 liter
stainless steel brew pot. When brew pot reaches boil, begin stirring
water and add malt and rice and wheat extracts. Stirring will prevent
the malt extracts settling to the bottom of the bot and burning.
Next, add the contents of the sparging pot. Stir a few more times
for good measure. Inhale.
Turn on the
heat and bring the mixture to a boil again. When boiling, the mixture
forms a foam layer which can rise out of the pot and burn on your
stove. Be careful to avoid this. It is messy and difficult to clean.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
Start of
boil: Bittering hops - 2.0 oz. Olympic
45 minutes:
Flavoring hops - 1.0 oz. Fuggles, Irish Moss
55 minutes:
Aroma hops - 1.5 oz. Kent Goldings
60 minutes:
Stop boil.
Cool the wort
to 85 F or lower before adding yeast. Cool the wort as quickly as
possible to prevent infection.
Leave wort in
primary fermenter until fermentation subsides (about a week). When
you transfer the wort to the secondary fermenter, add 1.0 oz. Kent
Goldings hops. Leave wort in secondary fermenter for an additional
two to three weeks. Bottle and age to taste. (Weasel Breweries recommends
a minimum of six months. More is better.)
1st brewing,
5 November 1998.
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