“I See London” English Barleywine

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Mash at 152° F for 60 minutes at 5.4 pH while recirculating through HERMS.  Heat to 170° F for mashout, then fly sparge to collect 8 gallons of wort.  Boil at low intensity for 90 minutes, then chill to 68° F.  Rack to fermenter, then oxygenate for 120 seconds with oxygen before pitching yeast.  Ferment at 66° F for 1 day, then 68° F until fermentation slows visibly (5 days), then 72° F for 10 days. Keg, then force carbonate while cold crashing to 2.5 vol CO2.

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“I See London” English Barleywine

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