Barleywine

McGinn Family Barleywine X-Mas ‘05

4.5 gallons in the primary-

OG:1.110 FG:1.024
~80 IBUS

20lb of Pale
2 lb of Munich
1 lb of Caramunich
.75lb of Crystal
1 handful of wheat
Mashed at 150 for 90 min…

family drinking business got in the way of the Batch Sparge, and I forgot to FWH.

.5 oz of Magnum
.5 oz of Chinnook for the Bittering at 60min

.5 oz of Centennial
.5 oz of Magnum at 30

1 oz of Gelena at 20 (hadn’t used this before)

.5 oz centennial
.5 oz Chinook at Whirpool

Tastybrew calcs say about 80 IBUS

used a tsp of yeast nutrient.

Two packs of US 56, Fermented for 2 weeks at 57F, 1 week at ~62-64F.

1 oz of chinook 4 days before racking to secondary.

Secondary: so far 2 weeks at 57F- w/ two dry hoppings one more to go.

***Dry Hop Mix is 1 oz Chinook, 1 oz Gelena and 1 oz Willamette.

plan to bottle in mid Feb.

Notes- This beer is great. I am very very happy that is not at my house, or it’d be kegged and nearly gone. It’s still a bit hot, alcohol-wise, but its hop aroma is heavenly. Tasting the hydrometer samples, the Centennial stuck through so I didn’t use it as an aroma hop.

**This was the first McGinn Family Brew, 12-24-05. We were going to make some stout, like a good Irish Family should but my brother Bernie now lives in SF, and we’d drink up the beer before he’d be able to join us again. Now we have some SERIOUS 11% beer for next season. I’d like to set aside a sixpack for the next 2-4 years. Hopefully we’ll be able to brew another big beer next X-Mas, weather permitting.