Granny’s Tipple English Barleywine

Co-brewed by DOZE homebrew club. Recipe provided by Robbie Proctor.

Single infusion mash at 148°F (64°C) for 60 minutes, targeting 5.3 pH. Lauter then boil for 120 minutes, adding hops at prescribed times.

During the boil, make invert sugar by combining 1.5 lb. cane sugar, 1.5 pint (0.7 L) water and 1 tsp. 88% lactic acid. Bring mixture to a boil, raise temperature to 240°F (116°C), and hold for 90 minutes. Allow to cool.

Add Whirfloc and invert sugar to boil kettle 10 minutes prior to flameout. After flameout, chill immediately to 65°F (18°C) and pitch yeast.

Ferment at 66°F (19°C). On day 3, allow temperature to free rise to 68°F (20°C). and then slowly raise to 72°F (22°C) over a few days. Cold crash when fully attenuated and specific gravity stabilizes at 1.020. Transfer to keg and cold condition for two weeks. Force carbonate to 2.5 vol. (5 g/L) CO2.

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