I have a batch of Barley Wine (ABV 10.6%) that just isn't mellowing enough to be drinkable never mind palatable!
I overdid the Black and Chocolate Malt and as a result it tastes and looks like liquid black chocolate!
However, I hate throwing it away so I thought I would use it in a recipe in place of the Black and Chocolate Malts that are used in most Mild Recipes.
I was looking for a low ABV Mild Ale with a slight chocolate flavour and not too much bitterness. Here's the result:
iNGREDIENTS
5.5kg Maris Otter
1 litre Barley Wine
30g EKG
30g Styrian
Protafloc Tablet
Wilco Ale Yeast
Yeast Nutrients
METHOD
Produce Yeast Starter.
Mash in grains with 15 litres of water at 78 degrees then mash for 1 hour at +/- 65 degrees.
Sparge with 18 litres of water at 80 degrees.
Add Barley Wine to wort, bring to boil and add EKG when boiling.
Boil for one hour.
Add Protafloc and boil for 10 minutes.
Add Styrian Hops and boil for 5 minutes.
Cool to 20 degrees, move to FV, add Yeast Nutrient and pitch Yeast starter.
I reckon that putting the litre of Barley Wine in at the boil stage will drive off most of the existing alcohol but retain some of the dark chocolate taste.
Also, I'm hoping that a litre of Barley Wine (currently jet black) will introduce enough colour to satisfy the Mild Ale look that I want.
Comments please. I intend brewing it on Monday. :thumb: :thumb:
I overdid the Black and Chocolate Malt and as a result it tastes and looks like liquid black chocolate!
However, I hate throwing it away so I thought I would use it in a recipe in place of the Black and Chocolate Malts that are used in most Mild Recipes.
I was looking for a low ABV Mild Ale with a slight chocolate flavour and not too much bitterness. Here's the result:
iNGREDIENTS
5.5kg Maris Otter
1 litre Barley Wine
30g EKG
30g Styrian
Protafloc Tablet
Wilco Ale Yeast
Yeast Nutrients
METHOD
Produce Yeast Starter.
Mash in grains with 15 litres of water at 78 degrees then mash for 1 hour at +/- 65 degrees.
Sparge with 18 litres of water at 80 degrees.
Add Barley Wine to wort, bring to boil and add EKG when boiling.
Boil for one hour.
Add Protafloc and boil for 10 minutes.
Add Styrian Hops and boil for 5 minutes.
Cool to 20 degrees, move to FV, add Yeast Nutrient and pitch Yeast starter.
I reckon that putting the litre of Barley Wine in at the boil stage will drive off most of the existing alcohol but retain some of the dark chocolate taste.
Also, I'm hoping that a litre of Barley Wine (currently jet black) will introduce enough colour to satisfy the Mild Ale look that I want.
Comments please. I intend brewing it on Monday. :thumb: :thumb: