Our first Barley Wine!
MALT:
Crisp Finest Extra Pale Maris Otter – 3kg (first mash)
Crisp Finest Extra Pale Maris Otter – 4.4kg
Crisp Medium Crystal (EBC 225-265) – 600g
Crisp Light Munich Malt (EBC 15 -25) – 360g
Crisp Chocolate Malt (EBC 820-1000) – 36g
HOPS:
Chinook – 35g / 60 minutes
Chinook – 18g / 30 minutes
Citra – 18g / 30 minutes
Cascade – 18g / 30 minutes
Citra – 35g / 5 minutes
Cascade – 35g / 5 minutes
Chinook – 35g / 5 minutes
ADJUNCTS: 1x Campden tablet, 7.1g Calcium Sulphate
YEAST: US-05 + oxygen, + oxygen 18 hours later
TARGET VOLUME: 14 litres
FERMENTER TEMP: 18°C for 5 days then +0.5°C daily until 22°C
OG: 1.124
FG: 1.027 @ 32 days
ABV: 14.6%
MASH: 65°C / 30 minutes for first mash, 65°C / 60 minutes for second mash, raise to 80°C mashout and hold for 10 minutes
BOIL: 90 minutes
CARBONATION: 1.8 units