Difference between revisions of "Batch 3"

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* 1 can (3.3 lbs) of extra light malt extract
 
* 1 can (3.3 lbs) of extra light malt extract
* 1 can (3.3 lbs) of light malt extract
+
* 2 cans (6.6 lbs) of light malt extract
 
* 1 can (3.3 lbs) of amber malt extract
 
* 1 can (3.3 lbs) of amber malt extract
 
* 1 lbs crystal 40 malt
 
* 1 lbs crystal 40 malt

Revision as of 00:02, 24 November 2009

We're going to try a batch of barley wine. We got some advice at the brewing store and picked up the following ingredients:

  • 1 can (3.3 lbs) of extra light malt extract
  • 2 cans (6.6 lbs) of light malt extract
  • 1 can (3.3 lbs) of amber malt extract
  • 1 lbs crystal 40 malt
  • 1/2 lbs Munich I malt
  • 1 oz Roasted Barley malt
  • 2 oz Black Patent malt
  • 2 oz Cherry Smoked malt
  • 1/2 lbs maltodextrin
  • 2.5 oz Kent Golding hops pellets
  • 2.5 oz Willamette hops pellets
  • 3 oz Spalt hops pellets
  • 2 packets of ale yeast
  • 1 packet of champagne yeast

Still need to get:

  • Molasses
  • Spices

Fermentation will also take a while, probably more than a week in primary, and 3 in secondary. Double pitch the yeast for primary, and then pitch the champagne yeast late in secondary a couple of days before bottling. It'll also want to condition in the bottle for longer than my previous batches, at least a month, and really more like 6. It should keep getting better with age too. I guess we'll find out.