NHC 2016 English Barleywine

Split Thy Skull
English Barleywine
Michael Grippi
Bensalem, PA

For 5.25 US gallons

14 lbs Munton's Pearl
3.5 lbs Extra-light dry malt extract
0.5 lbs 33 L Carastan
0.5 lb Crystal 150
0.25 lb Crystal 90
1 oz Herkules @ 60
0.25 oz Magnum @ 60
1 oz East Kent Golding @ 20 min

White Labs WLP007 Dry English Ale Yeast

OG: 1.106
FG: 1.024

Primary Fermentation: 14 days at 67 F

Treat water with 4 g CaCl and 2 g CaSO4
Mash at 148 F for 60 minutes.  Shoot for mash pH of 5.2.  

No comments:

Post a Comment