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El Chupacabra Barley Wine
Makes 3 BBL batch. Ashburne® Mild Malt was used as the base malt as I had some left over from our seasonal Hoptoberfest brews. Beautiful orange/amber color, this beer isn't too cloying due to the addition of the honey which also adds a great floral nose. I brewed this R&D beer on the 3 1/2 BBL "pilot" brewery I was using at the time. This beer was outstanding and served at the barley wine festival held at Dunedin Brewery in 2002!
Type: Ale
Style: Other Ale
Batch Size: Commercial
Recipe Type: All grain
Recipe Contributed By: David Richter, Briess Malt & Ingredients Co. - Former Director of Brewing & Beverage with Hops Grillhouse and Brewery based in Tampa, FL
Ingredients
Quantity Ingredient Comment Malt Style 77% Ashburne® Mild Malt Base 7% Caramel Malt 60L Caramel 8% Carapils® Malt Dextrine 8% Bonlander® Munich Malt Kilned, Munich 10 lbs Florida Orange Blossom Honey added 5 minutes before end of boil 2 lbs Perle Hops Boil for 90 minutes 1.5 lbs Hallertau Hops Boil for 20 minutes 3 lbs Perle Hops Add at whirlpool Ample Supply WY1056 Yeast Oxygenate highly
Procedures
- Adjust mash with CaCl and CaSo4
- Mash at 152ºF for 45 minutes
- Sparge at 170ºF
Primary Fermentation: Ferment at 65ºF to keep fruity esters somewhat subdued
Secondary Fermentation:
Fermentation Notes:
Original Gravity: 23 Plato
Final Gravity: 4.5 Plato
Alcohol by Weight:
Alcohol by Volume: 9.7%
IBU:
Color: Orange/Amber
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