Making Beer at Home: Barley wine

Bubbles forming during beer-brewing by a home ...

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METRIC/IMPERIAL

500g/1 lb 1-1/2 oz malt extract (DMS)

500g/1 lb 1-1/2-oz crushed pale malt grains

500 g/1 lb 1-1/2-oz crushed crystal malt grains

50 g/1-3/4oz chocolate malt 250g/8-1/2oz brown sugar

20 g/1/2oz Wye Challenger hops (Golding)

4 litres/7 pints hard water

Stout yeast and Champagne wine yeast

1 Dissolve the malt extract in 4 litres/7 pints hot water, 73.9°C/165°F. Sprinkle on and stir in the malts. Cover. Insulate and maintain a temperature of 66.7°C/152°F for 3 hours.

2 Strain out the malts. Rinse with 300ml/1/2 pint of hot water. Add the hops and boil for 1 hour then leave for 30 minutes.

3 Strain out the hops, stir in the sugar and when the wort is cool check that the specific gravity is above 1.080 and that the total quantity is 4.8 litres/8-½ pints.

4 Add the stout yeast and ferment for three days in a bin, skimming and stirring on the second and third days.

5 Siphon the beer into a demijohn. Add the champagne yeast. Fit an airlock and ferment to a finish.

6 When fermentation is complete, siphon into small bottles and prime with castor sugar at the rate of 5 ml (1 level teaspoon) per 1.15 litres/1 quart. Seal and store for at least one year. Makes 4.5 litres/8 pints.

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14. November 2011 by admin
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