Labels:text OCR: Honey Dew Brew Excaliber Barley Wine Experimental J Lager 3 lbs. Weizenmalt extract 141/2 lbs. English Light extract 6 lbs. American Light extract 2 lbs. Dry Australian Light extract 2.5 lbs. crushed light crystal malt 2 oz. Oregon Fuggle 1 lb. clover honey 2.5 oz. crushed black patent malt 1/2 tsp. Irish moss 1/2 lb. light crystal malt 12 oz. light unsulfured molasses 3 tsp. gypsum 1 oz. Hallertau (flavoring) 11 oz. Canadian Kent Golding 1 Danish Lager yeast (liquid) 1/2 oz. Hallertau (flavoring) 1 pack Red Star champagne yeast 1/2 oz. silica gel at priming 1/2 oz. English Fuggle (aromatic) 1 cup corn sugar for priming 1 cup liquid isinglass finings 1 English Brewery Ale yeast (liquid) 14 cup corn sugar for priming 3/4 cup of priming corn sugar Gravities: Starting gravity 1.100, finished at 1.030 Gravities: Not taken Gravities: Starting gravity: 1.040, finishes Aging: Best when aged 8 months, at 60 de- at 12 or less. Aging: Best when aged 3 or 4 weeks at 70 grees F. degrees F. Aging: Best when aged 2 weeks at 60 to 70 Fermentation method: Two-stage, fer- degrees F. Fermentation method: Blow-off style. menter and glass bottle. Fermentation method: Single-stage Boiling method: Add 1 oz. of Hallertau at Boiling/Fermentation method: Boil the fermenter. the beginning of the boil, 1/2 oz. halfway hops with the malt and grain for 1 hour in through the 1 hour boil, and the English 21/2 gallons of water. Sparge hops with Boiling method: Boil for 1 hour, adding all Fuggles during the last 10 minutes. about 2 gallons of hot water. Fill primary the Fuggles at the beginning. Add the to 51/2 gallon mark. Rack to 5 gallon glass Irish moss halfway through the boil. "This was my favorite beer for summer, carboy after 5 days. Bottle in 5 months. everybody loved it ... In a class by its self." "San Mateo County Fair homebrew "I've always wanted to make beer as good - Mark Richmond competition, first place barley wine in 1986 as Mexican beers like Carte Blanca, Springfield, Ohio and 1987. This barley wine is intended to Corona, Dos Equis, etc. I now believe my warm the hearts of men and women while latest recipe has made a beer every bit as sitting in front of the fireplace as the snow good as the above noted Mexican beers.' falls outside. The rich malt aroma blends - S.E. Carlsen Stout with the subtle hop scents to entice the Ogden, Utah 6 lbs. Australian Dark extract senses. A sip fills the mouth with a satisfy- ing richness as the rather high alcohol con- 1 lb. crushed amber crystal malt tent melts the soul into a blissful winter's 1/4 lb. crushed black patent malt nap." 1/4 lb. crushed roasted barley 2 oz. Northern Brewer (flavoring) - Dan Goulet 1 oz. Styrian Goldings (aroma) Sunnyvale, California Kearney's Light Lager 2 tsp. gypsum 41/2 lbs. Australian Light extract 1 pack William's Dry Ale Yeast 1/2 cup crushed amber crystal malt 3 oz. cane sugar for priming 1/2 oz. Sacramento Valley hops for flavor- ing (home grown and dried). 1/4 oz. Saaz (aroma) Gravities: Not checked 1 tsp. gypsum 1 American Lager yeast (liquid) Aging: Best when aged 4 weeks at 60 to 65 7 oz. priming sugar (or 10 oz. malt syrup) degrees F. Fermentation method: Two-stage using Gravities: Starting gravity 1.030, finishes two glass bottles, at 1.009 Aging: Best when aged 1 month at 65 de- "This recipe is simple to brew and always grees F. turns out great. Several people who have tried this beer and like it have told me they Fermentation method: Blow-off style. don't usually like dark beers ... (this stout won) first place, black beer category, at the 1987 Colorado State Fair." "This product is only about 2.5 % alcohol, making it truly a 'lite' home brew." - Steven Dass - Phil Kearney Colorado Springs, Colorado Sacramento, California
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