Original gravity: 1.080 - 1.120o PL
Alcohol: 8 - 12%
Colour: 24 - 48 EBC
Bitterness: 35 - 70 IBU
A strong, top-fermenting ale, with an alcohol contents of at least 8% and up to 12% (or more) by volume. It is called barley wine because it can be as strong as wine; but since it is made from grain rather than fruit, it is, in fact, a beer. Serve this beer in a special glass, that will concentrate the aroma. It is excellent with dessert.
INGREDIENTS / HL (1 hectolitre = 100 litres)
-Mash 32.5 kg of malt in 75 liters of water at 63°C
-Mix 80 minutes at 63°C
-Increase the temperature to 78°C and rest during 2 minutes
Step 2: Filtration
Separate the wort from the spent grain at 78°C
Step 4: Whirlpool After boiling, set the wort in the whirlpool for 5 minutes, rest during 25 minutes.
Step 3: Boiling
-Duration: 1h 40 min; The volume of wort declines by 8 - 10%
-After 15 min add the bitter hop Nugget; after 95 min - the aroma hop Tettnang
-The wort must have a density of 24° Pl at the end of the boiling stage. In order to achieve the necessary density, add sugar.
Step 5: Cooling at 23°C
Step 6: Fermentation Add the dry yeast to the cooled wort at 23°C