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Beer Style: American Barleywine (19C)
Recipe Type: extract
Yield: 5 US gallons
Description:
What I want to know is, how does the wort know exactly when my back is turned so it can instantly boil over? I never see it start to rise, but I turn to the sink for one second and when I turn around, the stove is covered with molten wort!
Ingredients:
- 3.3 pounds, American light malt extract syrup
- 3.3 pounds, Coopers bitter ale kit
- 3.3 pounds, Coopers Draught ale kit
- 1 pound, amber malt extract
- 3/4 pound, crystal malt
- 2 ounces, Northern Brewer hops (boil)
- 2 ounces, Willamette hops (finish)
- 2 teaspoons, gypsum
- 1 pack, MEV 031 high-temp ale yeast
Procedure:
Start yeast 2 days ahead and add to quart of sterile wort 3 hours before brewing. Add gypsum to 2 gallons water, add crystal malt. Bring to boil. Strain out grain. After 10 minutes add Northern Brewer hops. 30 minutes into boil add Willamette hops. Boil a few more minutes. Remove from heat. Strain into fermenter with cold water to make 5 gallons. Pitch yeast.
Source: John Mellby
