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Barley Wine Beer recipe
ABV10%Color60 EBCBitterness50 IBU
A strong top-fermenting ale, with a high alcohol level. It is called barley wine because it can be as strong as wine. But since it is made from malted barley rather than grapes, it is, in fact, a beer. This beer is made to be appreciated in the winter by the fireplace. it is excellent with dessert.
Glass: Goblet Glass
Temperature: 4 - 10°C
Be careful with your equipment efficiency to reach the right OG. If needed, use Dark Candy Sugar to adjust it.

Château Pilsen 2RS 50% // 17.7 kg
Château Melano 25% // 8.8 kg
Château Cara Ruby® 10% // 3.5 kg
Château Abbey® 15% // 5.3 kg

Nugget (12.0% aa) 45 IBU // 130 g
Tettnang (5.0% aa) 5 IBU // 170 g

SafAle S-04 80 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH5.3Mix Ratio2.5 L/kg
Mash-in at 62°C
Rest for 60min at 62°C
Rise to 68°C at 1°C/min. Rest for 15min at 68°C
Rise to 72°C at 1°C/min. Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min. Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 90min.
Hop addition 1: After 30min add Nugget.
Hop Addition 2: After 80min add Tettnang.
Whirlpool to remove the trub
Total evap9.0%Batch size100LOG21.0oPEfficiency80%
Step 3: Fermentation and Maturation Cool down the wort to 16°C and pitch the yeast. Ferment at 16°C for 2 days then rise to 18°C. Once the fermentation is done (FG reached and off-flavors removed – about 10 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 10 days.
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.4 volumes of CO2. The beer is ready to package and drink. Enjoy! *For refermentation in the bottle, add brewing sugar and SafAle F-2.

Dit recept is ontwikkeld door Castle Malting ®. Let op: dit recept is slechts een richtlijn. Mogelijk moeten er enige wijzigingen worden aangebracht om te voldoen aan de verschillende technologieën, efficiënties en ingrediënten, zoals droog graanextract en hop-alfazuurpercentage.

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