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Bunga Barleywine ale

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Bunga Barleywine ale

back to search Back to Search  Style Details 

Beer Style: American Barleywine (19C)
Recipe Type: partial mash
Yield: 5 US gallons

American Barleywine

Description:

Brown and sweet. Hop and sugars/malts blend well with long periods of aging. Made in Spring for the winter holidays. Bunga is strong and will sit on you if you're not careful.

Ingredients:

  • Mini Mash 1 ÃÂÃÂÃÂý hr @155
  • 1 lb 60 l crystal (caramel) malt
  • 1 lb pale malt
  • Malt
  • 8.8 lbs. Bavarian pilsner LME (Weyerman)
  • 3.3 lbs. Sparkling Amber LME (Breiss)
  • 12 oz. Molasses
  • 14 oz. Light brown sugar
  • Hop Schedule
  • 1 oz. Galena 13.1% 75 min (beginning) 50 IBU
  • .5 oz Centennial 9.1% 55 min 16 IBU (66)
  • .5 oz Cascade 6.0% 40 min 9 IBU (75)
  • .5 oz Centennial 9.1% 25 min 10 IBU (85)
  • .5 oz Cascade 6.0% 15 min 4.5 IBU (89.5)
  • 1 oz Cascade 5.9% 5 min (end) 4 IBU (94.5)
  • *dry hop #1 after 7 days in primary (14 total) 1 oz. cascade pellets 5.1% 1.4 IBU (95.9)
  • *dry hop #2 in tertiary for 8 weeks .5 oz. cascade pellets 5.1% .7 IBU (96.6)
  • Yeast
  • Safale us-05 Dry-1st ferm
  • Red Star Dry Champagne yeast-2nd ferm
  • Safale us-05 Dry-for bottling (hydrated before priming)
  • Extras
  • 1 tsp irish moss 15 min left in boil
  • After boil until pitch:
  • 1 tsp vanilla extract
  • Ã�Â�Ã�Â�Ã�Â�Ã�½ tsp paradise seed crushed
  • 1 tsp coriander crushed
  • 5 or six silver dollar sized dried orange peels
  • 5 oz light brown sugar for bottling
  • 2 oz American oak medium toast for 3rd ferm
  • 2 muslin bags

Additional Instructions

Primary Ferment: 1st ferm. 14 days (ale yeast) dry hop last 7
Secondary Ferment: 2nd ferm. 10 days (champagne yeast)

Beer Profile

Original Gravity: 1.100
Final Gravity: FG: 1.026=9.55ABV%
Alcohol by Vol: 144.1%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

75 min boil, could do 90 min. and this beer could be even more bitter and hoppier for its sweetness and syrupy mouthfeel.

Source:

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