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BRLYWI.REC
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1993-07-10
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"OLD MAPLE DOG"
MAPLE BARLEYWINE
This is a recepie for maple barleywine. This recepie took
second place in the 1992 AHA competition under the specialty
beer category. I hope you enjoy it, and can let it age
before drinking it all!
Ingredients for 5 Gallons:
8 pounds "Yellow Dog" Malt Extract
3 pounds Dry Malt Extract - Amber
1 quart Pure Maple Syrup - Grade A Dark Amber
1 pound Munich Malt
1/2 pound Wheat Malt
1/2 pound Crystal Malt
2 oz. Eroica (60 minutes)
1 oz. Eroica (30 minutes)
1 oz. Fuggles (15 minutes steep after boil)
1 oz. Fuggles (2 hours while cooling wort)
1 oz. Willamette (2 hours while cooling wort)
1 tsp. Irish Moss (last 15 minutes of boil)
14 grams Whitbread Dry Yeast (hydrated in 1 cup warm water)
5/8 cup of Corn Sugar to Prime
* Origional Gravity 1.104
* Terminal Gravity 1.038
* Boiling Time - 60 minutes
* Primary fermentation - 6 days at 65F - glass
* Secondary fermentation - 16 days at 65F - glass
The grains were "mini-mashed", 60 minutes at 155 degrees F.
in about a gallon of water. No sparging. The malt extract
and dry malt extract were boiled for 60 minutes total with
the wort from the mash, a five gallon boil total. The hops
were added as above, and the Irish Moss added to the last 15
minutes of the boil. After the boil, the Maple Syrup and 1
oz. of Fuggles were left to steep on the stove for 15
minutes. The remaining hops were added and the wort cooled
via the bath tub chill method. (I've since purchased a wort
chiller, what a difference!)
I'm sorry I don't have specific information on the alpha
content of the hops, or Lovibond on the malt, this was before
I paid attention to what I was buying, or calculating for
HBU's. I don't yet have feedback from the judges scoring
sheets, but If I had to tweek it for my taste, I would
increase the hops a tad, and boost the Maple syrup with it.
Be patient and let this brew age, it tastes pretty rough in
the early stages, but mellows nicely. Let me know how you
like it!
Rob Lillard\Lyons CO\70334,3127