The barleywine from this recipe placed first at the Western region AHA nationals - until it was disqualified becuase the brewer had helped organize the event. Members of the Oregon Brew Crew have also greatly enjoyed this barleywine whenever we've had a chance to drink some.
Malts: 22.50 lbs. Pale Ale Malt
2.50 lbs. 60L Crystal Malt
Hops: (all whole leaf)
2 oz. Chinook 12.5% 75 minutes
2 oz. Cascade 5.7% 45 minutes
2 oz. Mt. Hood 4.6% 15 minutes
Yeast: 1 quart Hair of the Dog Adambier slurry (good substitute would be
1 quart Scottish Ale Yeast slurry)
Starting Gravity: 1.104
Final Gravity: 1.030
Water treatment 1 tsp gypsum, 1/2 tsp salt in mash/sparge water (11 gallons).
Mash notes:
Started step mash with 7 gallon 170 deg. F. water; held 45 minutes
@ 150 deg. F; raised to 158 deg. F. over 30 minutes; held @ 158 deg. for
30 minutes; mash out 170 deg. F. Sparged with 170 deg. F water to collect
8 gallons. Boiled 90 minutes.
Fermented 1 week @ 72 deg. F. in glass. Secondary 5 weeks @ 68 deg. F. in glass.
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