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| West Coast Barleywine |
its not just for breakfast
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| Yield: 5 Gallons |
Original Gravity: NA |
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| IBU: NA |
Final Gravity: NA |
| Color: |
ABV: NA |
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Instructions:
1. Heat 2 gallons of water until steaming, or about 160 to 180 degrees F. Place the grains into a large mesh steeping bag and put the bag of grains into the hot water. Turn the heat OFF to avoid burning your steeping bag and allow to steep 30-40 minutes, gently agitating periodically.
2. Remove the grains and pour in the Pale Extract, stirring to completely dissolve. When dissolved, turn heat back on and and bring the mixture to a slow simmering boil while stirring gently.
3. When a slow simmering boil is reached, add 1 oz. Centennial Hops and 1 oz. Cascade Hops and begin timing a 30 minute simmer. Stir frequently but gently.
4. With 15 minutes remaining, add 1 oz. Cluster Hops and, if using, Irish Moss to aid beer settling.
5. With 5 minutes remaining in the 30 minute boil add 1 oz. Cascade Hops . Monitor the boil, stirring very gently during the remaining 5 minutes.
6. At the end of the 30 minute simmer, add 1 oz. Chinook Hops. Cover the kettle and cool the wort until cool to the touch or approximately 70 to 75 degrees F. Use of a Wort Chiller is recommended for cooling speed and beer quality.
7. Pour the cooled wort into your sanitized fermenter, add enough cool water to make 5 gallons total and add the yeast.
8. Three to five days before bottling, add the 2 oz. of Cascade hops for dry hopping and prepare a Gelatin clarifier solution as directed and add to your beer. This can be done when transferring the beer to secondary if two-stage fermentation is employed.
Caramel Apple Ale
Brewing Technique: S
Brew Clubs