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Say Goodnite Gracie PNW Barley Wine

Name Say Goodnite Gracie PNW Barley Wine
Description Pacific Northwest style - big malty flavor with a showcase of Cascade hops
Added by Matthew Jarvis
Date Submitted Sat, 30 Mar 2002 08:22 PM (GMT)
Ingredients
  • 4.00 lbs. Pale Malt (2-row)
  • 1.00 lbs. Wheat Malt
  • 1.00 lbs. Crystal 20L
  • 1.50 lbs. Amber Dry Malt Extract
  • 0.50 lbs. Corn Sugar
  • 0.50 oz. Cascade Pellet 5.80 90 min.
  • 0.33 oz. Cascade Pellet 5.80 45 min.
  • 0.33 oz. Cascade Pellet 5.80 60 min.
  • 0.25 oz. Cascade Pellet 5.80 15 min.
  • 1.00 oz. Cascade Pellet 5.80 5 min.
  • Yeast: Wyeast 1728 (Scottish Ale) used from a prior batch
Preparation
Note that this is for a half batch.

Crush grain. Dough in with 2 gal liquor @ 168F for a strike temp of 150F. Cover and hold for 90 minutes. Collect runoff and sparge with 2 gallons at near 190F for a modified mash-out.

I collected 3 gallons total for the kettle. Heat to boiling and add DME and sugar. Follow hop schedule list above.
Specifics
Style Barley Wine
Recipe Type All Grain
Batch Size 2.5 gallons
Original Gravity 1.102
Final Gravity 1.019
Boiling Time 90 minutes
Primary Fermentation 1 week primary
Secondary Fermentation 6 months bulk aging in secondary
Other Fermentation Big beers have big waiting times....
Other Specifics ProMash calculates IBU's at around 55. ABV is just over 11%.
Comments
I am very please with this beer. Normally big beers just overwhelm my taste threshold but this bad boy has enough hops to balance it out. The WY1728 was a surprisingly good choice.

User Comments

2 Comments Posted
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Re: Say Goodnite Gracie PNW Barley Wine Mar 30th 2002, 10:41 pm
I meant to add that I would not recommend using so many hop pellets. Try and use at least 1/2 whole hops if you can, because the goo left in the primary soaked up a LOT of my brew.... mj
Comment by: mjarvis reply to comment
Re: Say Goodnite Gracie PNW Barley Wine Nov 15th 2002, 07:22 pm
If you find that adding a lot of hops removes too much of the liquid in the fermenter, try putting the dry hops into a cloth bag, tied up before putting them into the beer. It is necesary to tie a ceramic cup or similar to the bag before adding it to the beer or it will float and half of it will simply be suspended above the surface, but after the desired time (I find 2-3 days is about right) any liquid absorbed into the hops can simply be squeezed out.
Comment by: Duncan reply to comment