Menegins’s Barleywine başlığını görünce ben de seneye kışlık bi tane kaynatayım dedim. Önce reçeteyi oluşturup sonra malt satın almak için sitelere bakmak gibi bir hata yaptım çünkü malt kalmamış piyasada. Ben de simple is the best diyerek aşağıdaki reçeteyi oluşturdum;
Barley Wine
English Barleywine
10.5% / 23.4 °P
Recipe by
Msk
All Grain
Jet 30L
70% efficiency
Batch Volume: 16 L
Boil Time: 90 min
Mash Water: 28.81 L
Total Water: 28.81 L
Boil Volume: 23.11 L
Pre-Boil Gravity: 1.076
Vitals
Original Gravity: 1.099
Final Gravity: 1.019
IBU (Tinseth): 41
BU/GU: 0.41
Color: 18 SRM
Mash
Temperature — 65 °C — 60 min
Temperature — 70 °C — 15 min
Temperature — 75 °C — 5 min
Malts (7.13 kg)
6.5 kg (91.2%) — Weyermann Pale Malt — Grain — 3.7 SRM
250 g (3.5%) — Weyermann Caramunich III — Grain — 76 SRM
250 g (3.5%) — Weyermann Melanoidin — Grain — 30 SRM
130 g (1.8%) — Weyermann Special W — Grain — 200 SRM
Hops (55 g)
25 g (25 IBU) — Brewer’s Gold 8.5% — Boil — 60 min
15 g (8 IBU) — East Kent Goldings (EKG) 6% — Boil — 30 min
15 g (7 IBU) — East Kent Goldings (EKG) 6% — Boil — 25 min
Miscs
5 g — Irish Moss — Boil — 15 min
Yeast
1 pkg — White Labs WLP007 Dry English Ale 80%
Fermentation
Primary — 20 °C — 14 days
The recipe is simple, with the key factors being well-modified English pale ale malt for the backbone and some crystal malt for color and some sweetness. The hops need to be English as well, since other varieties, even for the bittering addition, can seem out of place.
If you want to develop more color and more melanoidin-based flavors and aromas, don’t be afraid to start with a larger pre-boil volume so you can boil the wort for 2 hours or more. This develops a unique taste, which can’t be had by grain additions alone. Just keep the hop addition times the same; don’t make them longer.
The ingredient that needs the most attention is the yeast. Select an English yeast strain with plenty of character, but make sure it is one of the more attenuative yeasts. If not, you will need to use corn sugar in place of some base malt to help the beer reach the proper level of attenuation.
Once this beer is finished fermenting, a long aging period does wonderful things for it. Yes, you might be tempted to drink it just a couple of weeks after pitching the yeast, but try to set aside as much as you can, and enjoy it here and there over the years.
Mayşeleme suyunu artırmak ve yukarda bahsedilen “more melanoidin-based flavors and aromas” için 90dk kaynatma yapacağım. Maya daha önce ESB yaptığım ve memnun kaldığım WLP007.
