Old Jack Barley Wine

Source: John L. Gehringer
Recipe added: 02/18/98
Email: johnsbrewhouse@seanet.com

This recipe calculates out to 99.9 IBU's. It tasted great out of the primary and once it's bottled I'll have to resist my temptation to drink it up right away. I planning to bottle some in splits and savor for a couple of years. Watch the Trappist yeast and make a starter to get enough yeat cells to start. According to the recipe calculator the alcohol should be at 10% v/v. Hope you enjoy this one if you decide to brew it. Cheers!

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.094
Finishing Gravity: 1.016
Time in Boil: 90 minutes
Primary Fermentation: 1 week in glass
Secondary Fermentation: 2 weeks in glass

Ingredients:

12 lbs. Light Malt Extract
1/2 lb. Crystal Malt 60 L
1/2 lb Munich Malt smoked then toasted
1.5 ounces Columbus Hops 15.4a 90 minutes
1.00 ounce Columbus Hops 15.4a 45 minutes
1/2 ounce Willamette 5.7a 10 minutes
1/2 ounce Willamette 5.7a 2 minutes
2 vials White Labs Trappist Style Ale Yeast
1/2 lb. Light Dry Malt Extract

Procedure:

Steep grains in 5 gallons of water at 158 degrees for 30 minutes, add all extract and bring to a boil. Add 1.5 ounces of Columbus hops and boil for 45 minutes, Add 1.0 ounces of Columbus hop and boil for 35 more minutes, add 1/2 ounce of Willamettes, boil for 10 minutes, add 1/2 ounces Willamette hops and boil for 2 minutes. Remove from heat and chill to 70 degrees. Pitch Yeast and shake like hell. Let ferment for 1 week and rack to secondary till cleared.

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