Big Blimp! Barleywine

Mash at 150°F (66°C) for 90 minutes. Target mash pH of 5.3. Batch or fly sparge for 15 minutes. Boil 90 minutes. Chill 30 minutes, with 1-minute hops in the wort, to 60–62°F (16–17°C), then aerate and pitch yeast. Ferment 21 days in primary, then dry hop for 5 days. Keg with 3.5 oz. (99 g) of corn sugar in a simple syrup and allow carbonation to develop over 2 weeks. Crash cool to 30°F (-1°C) and hold 2 weeks, then age until ready to serve.

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