<_MOD_>2017-01-03
Recipes
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123
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<_XName>Recipes
16
<_MOD_>2017-01-02
English Barleywine
Jeremy Winn
2017-01-02
1992-02-01
640.0000000
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640.0000000
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5520
1800
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<_MOD_>2017-01-02
Winn Pot and Cooler (10 Gal/37.8 L) - All Grain
1280.0000000
144.0000000
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0.3000000
102.4000000
0.0000000
1
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1116.9600000
90.0000000
9.0000000
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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
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46.0000000
5.4000000
168.0000000
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90.0000000
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102.4000000
640.0000000
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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
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<_XName>steps
16
<_MOD_>2017-01-02
Mash In
0
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<_TExpanded>1
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1280.0000000
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<_MOD_>2017-01-03
Malt
0
0
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120.0000000
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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
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65.0000000
65.0000000
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4.0000000
10.0000000
7.0000000
30.0000000
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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
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1
7182
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<_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
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32.0000000
60.0000000
74.0000000
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3
1.5000000
4.0000000
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13.2000000
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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
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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
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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
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4.0000000
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6
0.0000000
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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
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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
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<_MOD_>2017-01-02
AgeData
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640.0000000
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https://www.homebrewersassociation.org/homebrew-recipe/dark-english-barleywine/
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