Dutto
Landlord.
I'm looking to brew this recipe.
It ticks all the Barley Wine boxes on Brewers Friend and it uses up stuff I have on hand and don't want to leave in the cupboard any longer than I have to.
3kg Dark LME
0.5kg Candi Syrup
50gram AA 4% hops
Boil Size 10 litres
Boil for 45 minutes
Batch size 9 litres
German Ale (by Muntons) GV-12 Two packets = 22 grams)
Pitch & ferment at 20 degrees
The recipe calculates:
OG 1.112
FG 1.032
ABV 10.56%
IBU +/-35
Here's the unusual bit.
I plan to start the brew tomorrow and ferment in 3 DJ's at 20 degrees for ten days.
At the end of ten days (hopefully when the fermentation has calmed down a bit) I intend to rack the brew into two clean DJ's and leave them tucked away in a corner of the garage.
We then leave for a break so for 12 weeks the brew will be left to its own devices to ferment out at ambient temperatures in the garage.
When we get back I will then bottle & carbonate it in small bottles on the basis that no-one I know would want to drink a pint of Barley Wine at +/-11%!
Do you reckon it will work? :hmm::hmm:
It ticks all the Barley Wine boxes on Brewers Friend and it uses up stuff I have on hand and don't want to leave in the cupboard any longer than I have to.
3kg Dark LME
0.5kg Candi Syrup
50gram AA 4% hops
Boil Size 10 litres
Boil for 45 minutes
Batch size 9 litres
German Ale (by Muntons) GV-12 Two packets = 22 grams)
Pitch & ferment at 20 degrees
The recipe calculates:
OG 1.112
FG 1.032
ABV 10.56%
IBU +/-35
Here's the unusual bit.
I plan to start the brew tomorrow and ferment in 3 DJ's at 20 degrees for ten days.
At the end of ten days (hopefully when the fermentation has calmed down a bit) I intend to rack the brew into two clean DJ's and leave them tucked away in a corner of the garage.
We then leave for a break so for 12 weeks the brew will be left to its own devices to ferment out at ambient temperatures in the garage.
When we get back I will then bottle & carbonate it in small bottles on the basis that no-one I know would want to drink a pint of Barley Wine at +/-11%!
Do you reckon it will work? :hmm::hmm: