Mash grains at 152° F (67° C) for 90 minutes. Mash out at 168° F (76° C) for 15 minutes, with pre-boil wort volume of 6.5 g (25 L). Bring to a rolling boil for 75 minutes, add hops at specified intervals from end of boil. Chill wort to 68° F (20° C) and pitch yeast.
After 9 days, rack to secondary fermenter and dry hop.
Let rest another 9 days at 68° F (20° C).
Keg at 2.5 volumes of CO2 or bottle condition with 4 oz (113 g) corn sugar.
The post 2015 Big Brew Recipe #2: Old School Barleywine appeared first on American Homebrewers Association.
from American Homebrewers Association http://ift.tt/1DExi86
via IFTTT
No comments:
Post a Comment