<_MOD_>2017-01-03 Recipes 7372 1 0 123 1 <_XName>Recipes 16 <_MOD_>2017-01-02 English Barleywine Jeremy Winn 2017-01-02 1992-02-01 640.0000000 0 640.0000000 0 0 0 5520 1800 0 0 <_MOD_>2017-01-02 Winn Pot and Cooler (10 Gal/37.8 L) - All Grain 1280.0000000 144.0000000 1 0.3000000 102.4000000 0.0000000 1 1 1116.9600000 90.0000000 9.0000000 1 144.6400000 128.0000000 4.0000000 0.0000000 736.0000000 96.0000000 0.0000000 72.0000000 100.0000000 Popular 10 gallon setup for all grain brewing. Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort. 0 0 <_MOD_>2017-01-02 English Barleywine Strong Ale BJCP 2008 2 19 0 1.0800000 1.1200000 1.0180000 1.0300000 35.0000000 70.0000000 1.6000000 2.5000000 8.0000000 22.0000000 8.0000000 12.0000000 The richest and strongest of the English Ales. A showcase of malty richness and complex, intense flavors. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintagedated. Normally aged significantly prior to release. Often associated with the winter or holiday season. Although often a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. English versions can be darker, maltier, fruitier, and feature richer specialty malt flavors than American Barleywines. Aroma: Very rich and strongly malty, often with a caramel-like aroma. May have moderate to strong fruitiness, often with a dried-fruit character. English hop aroma may range from mild to assertive. Alcohol aromatics may be low to moderate, but never harsh, hot or solventy. The intensity of these aromatics often subsides with age. The aroma may have a rich character including bready, toasty, toffee, molasses, and/or treacle notes. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics, and generally more muted malt aromas. Low to no diacetyl. Appearance: Color may range from rich gold to very dark amber or even dark brown. Often has ruby highlights, but should not be opaque. Low to moderate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. Flavor: Strong, intense, complex, multi-layered malt flavors ranging from bready and biscuity through nutty, deep toast, dark caramel, toffee, and/or molasses. Moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging). Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Alcohol flavors shouldn’t be harsh, hot or solventy. Moderate to fairly high fruitiness, often with a dried-fruit character. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to somewhat bitter. Low to moderately high hop flavor (usually UK varieties). Low to no diacetyl. Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present, and should not be hot or harsh. Carbonation may be low to moderate, depending on age and conditioning. Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles. Characterful English yeast. Thomas Hardy’s Ale, Burton Bridge Thomas Sykes Old Ale, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom, Fuller’s Golden Pride, AleSmith Old Numbskull, Young’s Old Nick (unusual in its 7.2% ABV), Whitbread Gold Label, Old Dominion Millenium, North Coast Old Stock Ale (when aged), Weyerbacher Blithering Idiot http://www.bjcp.org <_MOD_>2017-01-02 Single Infusion, Full Body, Batch Sparge 400.0000000 46.0000000 212.0000000 46.0000000 5.4000000 168.0000000 1 90.0000000 1 0 1 102.4000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2017-01-02 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2017-01-02 Mash In 0 1000.0000000 150.0000000 90.0000000 2.0000000 102.4000000 0.3000000 1280.0000000 46.0000000 0.0000000 0.0000000 46.0000000 0.0000000 400.0000000 163.7460356 0.0000000 <_TExpanded>1 0 1280.0000000 144.0000000 0.3000000 <_MOD_>2017-01-03 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2017-01-02 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>2017-01-02 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 Two stage ale fermentation suitable for just about any ale. Two stage fermentations are used by many homebrewers to improve flavor by separating the active yeast and trub from the beer early. <_MOD_>2017-01-02 Ingredients 7405 1 1 7182 13 <_XName>Ingredients 16 <_MOD_>2017-01-02 Pale Malt, Maris Otter United Kingdom Maris Otter 0 1 0.0000000 176.0000000 3.0000000 82.5000000 0.0000000 44.0000000 0 1 1.5000000 3.0000000 120.0000000 11.7000000 0.0000000 0 1 100.0000000 Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters. 90.0000000 0.0800000 Pale Liquid Extract <_MOD_>2017-01-02 Vienna Malt Germany 0 1 0.0000000 112.0000000 3.5000000 78.0000000 0.0000000 28.0000000 0 2 1.5000000 4.0000000 50.0000000 11.0000000 0.0000000 0 1 90.0000000 Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt Imparts a golden to orange color to the beer. 90.0000000 0.0800000 Pale Liquid Extract <_MOD_>2017-01-02 Caramel/Crystal Malt - 60L US 0 1 0.0000000 32.0000000 60.0000000 74.0000000 0.0000000 8.0000000 0 3 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 90.0000000 0.0800000 <_MOD_>2017-01-03 Amber Malt United Kingdom 0 1 0.0000000 16.0000000 22.0000000 75.0000000 0.0000000 4.0000000 0 4 1.5000000 2.8000000 20.0000000 10.0000000 0.0000000 0 1 20.0000000 Roasted specialty malt used in some English browns, milds and old ales to add color and a biscuit taste. Intense flavor - so limit use. Low diastatic power so must be mashed with well modified malts. 90.0000000 0.0800000 Caramel/Crystal Malt - 20L <_MOD_>2017-01-02 Caramel/Crystal Malt -120L US 0 1 0.0000000 16.0000000 120.0000000 72.0000000 0.0000000 4.0000000 0 5 1.5000000 4.0000000 0.0000000 10.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. Very Dark 90.0000000 0.0800000 <_MOD_>2017-01-03 Carapils (Briess) US Briess 0 1 0.0000000 16.0000000 1.5000000 73.0000000 0.0000000 4.0000000 0 6 0.0000000 1.5000000 0.0000000 0.0000000 0.0000000 0 0 0.0000000 FLAVOR: None COLOR: None ITEM NUMBERS AND PACKAGING OPTIONS adds body, foam retention, and beer stability without influencing color or flavor. non-fermentables to balance body and flavor of dark beers Low usage of 1-5% will help achieve desired resu 90.0000000 0.0781250 <_MOD_>2017-01-03 Victory Malt US 0 1 0.0000000 16.0000000 25.0000000 73.0000000 0.0000000 4.0000000 0 7 1.5000000 4.0000000 50.0000000 13.2000000 0.0000000 0 1 15.0000000 Toasted malt that adds a "Biscuit" or toasted flavor to English ales. Use for: Nut brown ales, porters 90.0000000 0.0800000 Caramel/Crystal Malt - 30L <_MOD_>2017-01-02 Wheat (BestMälz) Germany BestMälz 0 1 0.0000000 16.0000000 2.0304569 78.2600000 0.0000000 4.0000000 0 8 1.9000000 4.8000000 120.0000000 12.0000000 0.0000000 0 0 60.0000000 BEST Wheat Malt emphasizes the effervescent freshness and the typical top-fermented flavor of wheat beer. It is produced from high quality brewing wheat. Malting processes adapted to the raw material highlight the particular qualities of this malt. 90.0000000 0.1210524 <_MOD_>1970-05-24 Bullion U.S. 2 0 7.5000000 4.5000000 40.0000000 16.0000000 2.0000000 55.0000000 60.0000000 0.0000000 A major hop variety since the mid-1940s, however, product ceased in 1985 due to super alpha hops with better storage stability. Commonly used in darker beers. Used for: Stouts, ESB, Scotch Ale, IPA, Porter, Heavy German lagers. Aroma: Strong, pungent and bitter in flavor. Intense Black currant aroma. Substitutes: Chinook, Galena, Eroica, Columbus, Northern Brewer (German), Brewer's Gold (German). Storage: Poor (40%-50% AA after 6 months at 20 C) 6.5-9% AA / 3.2-6% Beta 29.9323544 9 0 1 1.0000000 <_MOD_>1970-05-24 Delta U.S. 0 0 6.0000000 6.0000000 20.0000000 16.0000000 1.0000000 85.0000000 45.0000000 0.0000000 A backcross between Fuggles and Cascade, recently released (2012) by the Hopsteiner breeding program. Woody and herbal with a citrus kick. Not as assertive as dual purpose hops but adds distinctive notes in a blend. Used for: IPA, Pale Ale Aroma: Mild and pleasant aroma; slightly spicy with a hint of citrus. Substitutions: Fuggle, Willamette Storage: Excellent (80-90% AA after 6 months at 20 C) 5-7% AA / 5-7% Beta 10.9908997 10 0 1 2.0000000 <_MOD_>1970-05-24 Delta U.S. 0 0 6.0000000 6.0000000 20.0000000 16.0000000 1.0000000 85.0000000 30.0000000 0.0000000 A backcross between Fuggles and Cascade, recently released (2012) by the Hopsteiner breeding program. Woody and herbal with a citrus kick. Not as assertive as dual purpose hops but adds distinctive notes in a blend. Used for: IPA, Pale Ale Aroma: Mild and pleasant aroma; slightly spicy with a hint of citrus. Substitutions: Fuggle, Willamette Storage: Excellent (80-90% AA after 6 months at 20 C) 5-7% AA / 5-7% Beta 9.2015025 11 0 1 2.0000000 <_MOD_>1970-05-24 Bullion U.S. 2 0 7.5000000 4.5000000 20.0000000 16.0000000 1.0000000 55.0000000 5.0000000 0.0000000 A major hop variety since the mid-1940s, however, product ceased in 1985 due to super alpha hops with better storage stability. Commonly used in darker beers. Used for: Stouts, ESB, Scotch Ale, IPA, Porter, Heavy German lagers. Aroma: Strong, pungent and bitter in flavor. Intense Black currant aroma. Substitutes: Chinook, Galena, Eroica, Columbus, Northern Brewer (German), Brewer's Gold (German). Storage: Poor (40%-50% AA after 6 months at 20 C) 6.5-9% AA / 3.2-6% Beta 2.9835711 12 0 1 1.0000000 <_MOD_>2017-01-02 London Ale III Wyeast Labs 1318 0 0 2 4.2000000 1.0000000 0.0000000 6.0000000 13 1 2017-01-02 2016-12-28 100.0000000 71.0000000 75.0000000 64.0000000 74.0000000 0 0 0 5 2003-06-14 British Ales, Bitters Light, fruity flavor. Balanced flavor with hint of sweetness. 21.0000000 <_TExpanded>1 <_MOD_>2017-01-02 AgeData 9361 0 1 9357 0 <_XName>AgeData 16 <_TExpanded>1 2 0 0 1.0460000 0 1.0100000 0 1.0180000 0 1.0110000 0 640.0000000 0 1.0500000 0 1.0500000 0 https://www.homebrewersassociation.org/homebrew-recipe/dark-english-barleywine/ 30.0000000 2.3000000 5.2000000 0 5.2000000 88.0000000 0 6.0000000 0 1.0100000 0 1.0360000 30 155.0000000 0 1.0000000 67.6276557 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1