Fubarleywine

Single infusion mash at 149°F (65°C) for 60 minutes. Mash out for 10 minutes at 168°F (76°C). Lauter and then boil for 120 minutes. Add whirlpool hops post-boil and allow 20 minutes of contact time at 180°F (82°C).

Transfer chilled wort to fermenter at 60°F (16°C) and pitch yeast cold. Slowly raise fermentation temperature to 69°F (21°C) over 5 days and hold at 69°F (21°C) until fermentation is complete.

Add dry hops to fermenter when beer is just a few points from final gravity. Dry hop for 5 days. Rack to keg and cold crash when fermentation is complete. Force carbonate to 2.5 vol. (5 g/L) CO2.

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