BARLEY WINE BEER RECIPE

A strong, top-fermenting ale, with an alcohol contents of at least 8% and up to 12% (or more) by volume. It is called barley wine because it can be as strong as wine; but since it is made from grain rather than fruit, it is, in fact, a beer. Serve this beer in a special glass, that will concentrate the aroma. It is excellent with dessert.

Original gravity
1.080 – 1.120^o PL
Alcohol
8 – 12%
Colour
24 – 48 EBC
Bitterness
35 – 70 IBU

1 Hectolitre = 100 Ltr = 303 Bottles X 0.33 Ltr

INGREDIENTS / HL(HECTOLITRE)

MALT	Quantity
Château Pilsen 2RS	22.75 kg / hl
Château Melano	3.25 kg / hl
Château Abbey®	4.9 kg / hl
Château Cara Ruby®	1.6 kg / hl
HOPS	Quantity
Nugget	125 gms / hl
Tettnang	125 gms / hl
YEAST	Quantity
Safbrew S-33	80 gms / hl

** Adjusted to the minimum order quantity depending on the packaging type.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.For further information & service please contact: info@castlemalting.com . Brewing is an experiment! Brew your own beer! Send us your recipe, and we’ll be pleased to publish it on our website. Source: http://www.castlemalting.com

PROCESS

Mashing
Mash 32.5 kg of malt in 75 liters of water at 63°C Mix 80 minutes at 63°C Increase the temperature to 78°C and rest during 2 minutes
Filtration
Separate the wort from the spent grain at 78°C
Whirlpool
After boiling, set the wort in the whirlpool for 5 minutes, rest during 25 minutes.
Boiling
Duration: 1h 40 min; The volume of wort declines by 8 – 10% After 15 min add the bitter hop Nugget; after 95 min – the aroma hop Tettnang The wort must have a density of 24° Pl at the end of the boiling stage. In order to achieve the necessary density, add sugar.
Cooling
at 23°C
Fermentation
Add the dry yeast to the cooled wort at 23°C