Brain Death Barleywine

Classification: barleywine, extract

Source: Chuck Cox (uunet!bose!synchro!chuck)

Ingredients:

17-1/2 pounds, pale dry extract
3 pounds, crystal malt
1-1/2 pounds, flaked barley
1-1/2 pounds, wheat malt
1 teaspoon, gypsum
1 teaspoon, Irish moss
68 HBUs, Chinook hops (boil)
20 HBUs, Cascade hops (boil)
2-1/2 ounces, Goldings hops (finish)
10 grams, Chinook hops (dry hop)
20 grams, Kent Goldings hops (dry hop)
50 grams, Cascade hops (dry hop)
Sierra Nevada ale yeast
1/2 - 1 pound, Herbal hops substitute

Procedure:

This recipe makes 5 gallons of full-strength barleywine plus 4 gallons half strength. Follow normal procedures, but brew in a 7-gallon kettle and then divide the wort into separate fermenters. The special hops substitute is a mix of hops repeatedly soaked and sparged in lukewarm water for at least 4 hours to eliminate water-soluble off-flavors. Special hops are added to the secondary fermenter about 1 week before kegging. Quantity used depends on quality of herbs/hops.