Gobbler Barleywine

All Grain Recipe

Submitted By: Topher_S (Shared)
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Brewer: Chris
Batch Size: 5.50 galStyle: Wood Aged Beer (22C)
Boil Size: 7.43 galStyle Guide: BJCP 2008
Color: 20.2 SRMEquipment: Yo Joe Brewing Co.
Bitterness: 46.5 IBUsBoil Time: 90 min
Est OG: 1.096 (22.9° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.027 SG (6.8° P)Fermentation: Ale, Single Stage
ABV: 9.2%Taste Rating: 40.0

Ingredients
Amount Name Type #
1.10 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
2 lbs Caramel/Crystal Malt - 15L (15.0 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
1 lbs Munich Malt (9.0 SRM) Grain 5
4.00 oz Chocolate Malt (350.0 SRM) Grain 6
1.00 oz Bravo [15.5%] - Boil 60 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.00 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 9
1.00 oz Goldings, East Kent [5.0%] - Boil 0 min Hops 10
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 11

Notes

Leave beer in primary fermentor for 1 month then rack to secondary. After beer has aged 3 additional months in secondary add bourbon soaked oak cubes* and age for 1 more month. Rack beer to keg/bottle. Give the beer an additional month to mellow from the bourbon. *Use 2 ounces of you favorite bourbon to soak 2 ounces medium American oak cubes for 1 week. Remove excess bourbon and pitch directly to seconday vessel.

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