Barleywine and Doppelbock

Recipe Menu


The Grommator

Back to menu Source: Jack Webb (jack.l.webb@office.wang.com) Digest: Issue #575, 2/4/91 Ingredients:
Procedure: Roast pale malt in 325 degree oven for 15 minutes or until golden brown. Crack grains and add to 1-1/2 gallons cold water. Bring to boil. Before serious boil starts, remove grains. Add extract and Saaz hops. Boil 60 minutes. Add Hallertauer hops and boil 5 more minutes. Remove from heat. Cover and let hops steep 15 minutes. Strain into 3-1/2 gallons cold water. (Be sure to strain out as much stuff as possible.) Pitch yeast and ferment one week at about 65 degrees, then rack to secondary. Secondary fermentation should last about 3 weeks at 45-50 degrees. Prime and bottle. Refrigerate bottles for about 1 month. Comments: This dopplebock was based on a recipe from Papazian's book. In making this beer, I used hops plugs for the first time. Wonderful stuff. They expand and give the appearance of fresh hops and they smell great! This batch turned out really well. Very dark and smooth, lightly carbonated, with a considerable alcoholic whammy. Great sippin' beer. Specifics: Primary Ferment: 1 week at 65 degrees Secondary Ferment: 3 weeks at 45-50 degrees 136

Barleywine

Back to menu Source: Nick Thomas (nt@Eng.Sun.COM) Digest: Issue #566, 1/16/91 Ingredients:
Procedure: Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about 1 hour. In last 30 minutes add Irish moss, Fuggles, and sparkeloid. Add to 3-1/2 gallons cold water in fermenter. Pitch yeast and ferment about 7 months. Bottle and age. Comments: I made a batch of this about a year ago and it was so good that I've got two batches of it running in tandem. This has a nice balanced flavor. Specifics: Primary Ferment: 7 months 137

Marigold Ale

Back to menu Source: Wayne Allen (wa%cadillac.cad.mcc.com@MCC.COM) Digest: Issue #567, 1/18/91 Ingredients:
Procedure: Boil malt, honey, Fuggles for 60 minutes. Add Cascades in last five minutes. Pour in fermenter with 3-1/2 gallons cold water. Pitch ale yeast. When fermentation subsides, pitch champagne yeast. When clear, rack to secondary. Let sit a long time and then bottle. Age at least one year. Comments: This is the best beer I've ever brewed (and getting better by the year!) The hops may not seem to be enough, but it is. Watch out, you can get addicted to barleywine! Specifics: Secondary Ferment: Long time 138

Norman Conquest Strong Ale

Back to menu Source: John Mellby (jmellby@ngst11.csc.ti.com) Digest: Issue #364, 2/23/90 Ingredients:
Procedure: Start yeast 2 days ahead and add to quart of sterile wort 3 hours before brewing. Add gypsum to 2 gallons water, add crystal malt. Bring to boil. Strain out grain. After 10 minutes add Northern Brewer hops. 30 minutes into boil add Willamette hops. Boil a few more minutes. Remove from heat. Strain into fermenter with cold water to make 5 gallons. Pitch yeast. Comments: What I want to know is, how does the wort know exactly when my back is turned so it can instantly boil over? I never see it start to rise, but I turn to the sink for one second and when I turn around, the stove is covered with molten wort! 139

Brain Death Barleywine

Back to menu Source: Chuck Cox (uunet!bose!synchro!chuck) Ingredients:
Procedure: This recipe makes 5 gallons of full-strength barleywine plus 4 gallons half strength. Follow normal procedures, but brew in a 7-gallon kettle and then divide the wort into separate fermenters. The special hops substitute is a mix of hops repeatedly soaked and sparged in lukewarm water for at least 4 hours to eliminate water-soluble off-flavors. Special hops are added to the secondary fermenter about 1 week before kegging. Quantity used depends on quality of herbs/hops. 140

Nothing Exceeds Like Excess

Back to menu Source: Martin Lodahl (pbmoss!malodahl@PacBell.COM) Digest: Issue #536, 11/13/90 Ingredients:
Procedure: Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch conver- sion 2 hours at 150-141 degrees. Mash out 5 minutes at 168 degrees. Sparge at 168 degrees. Boil wort 2-1/2 hours. 90 minutes after start of boil, add extracts, molasses, and Northern Brewer hops. 30 minutes later, add Kent Goldings hops. In last 15 minutes, add Hallertauer and Cascade hops. Comments: This was not an easy batch. The yeast took off immediately and blew out 1-1/2 gallons through the blow tube. Once the yeast subsided, I let it sit for a week and then bottled. I should have taken a sample and pitch- ed some Red Star Pasteur champagne yeast because it turns out the grav- ity was still 1.091! The flavor is impossibly syrupy, but I'll put in the cellar and forget about it for a few months. This could be my most expensive failure yet, then again, maybe not. Maybe I can pour it over ice cream... Specifics: Original Gravity: 1.126 Final Gravity: 1.092 141

Barleywine

Back to menu Source: Fred Condo (fredc@pro-humanist.cts.com) Digest: Issue #566, 1/16/91 Ingredients (for 2 gallons):
Procedure: This recipe makes 2 gallons. Steep the crystal malt and sparge twice. Add Nugget hops and boil. In last few minutes add 1/2 ounce Clusters and then dry hop with an additional 1/2 ounce of Clusters. Cool wort and pitch yeast. 142

Bock Aasswards

Back to menu Source: Darryl Richman (darryl@ism.isc.com) Digest: Issue #620, 4/22/91 Ingredients (for 15 gallons):
Procedure: Treat 10.5 gallons of medium hard water with 18 grams of Calcium Bicarbonate. Mash in grain. Follow a mash program of 50 minutes at 50C, 20 minutes at 58C, 40 minutes at 65C, 90 minutes at 70C, and a mash off for 15 minutes at 77C. Sparge for about an hour and a half. This will yield about 19 gallons at the end. (runoff gravity of about 1.010). Boil down to a volume of 15 gallons (about 3 hours and 20 minutes.) Add 200 grams of Hallertaur pellets about 2 hours into the boil. Cool and pitch yeast. Specifics: Original Gravity: 1.075 Final Gravity: 1.022 Primary Ferment: 3 weeks at 48 degrees Secondary Ferment: 6 weeks at 36 degrees 143

Wanking Fresh Deathbrew

Back to menu Source: Richard Ransom AKA: FATHER BARLEYWINE (rransom@bchm1.aclcb.purdue.edu) Digest:Issue #732, 9/26/91 Ingredients (for 10 gallons):
Procedure: Add crushed malt to 5 gallons water at 135 degrees, stir, add a bit of near boiling water to get about 120 - 125 degree protein rest. After thirty minutes of stir-well-every-10-minutes (by the way, I use a pair of 40 quart cooler chests for mashing) add boiling water gradually (usually takes 2 gallons) to raise temperature to 155 degrees. Do this in stages...add a quart or two, stir well, stick in your thermometer, give it 5, read, add, repeat. It takes a while to equilibrate tempera- tures in the porridge, and you can easily bring your mash to 170 degrees (a no no) if you add too fast. Let this sit with periodic stirring for a few hours until converted. Sparge with 11 gallons of water. Collect up all that good stuff (I sparge off between 11 and 13 gallons depending on how long I want to drink while boiling) and boil roil troil and trouble. About 30 minutes before you finally tire of boiling, add 5 ozs. Fuggles leaf hops. Rejoice in the aroma! Turn off the boil. Caper briefly. Add 2 oz. Hallertauer leaf hops. Cover. Cool. Pour into fermenting vessel, pitch yeast (the cake(s) from your last brew, recently stripped of their beery covering. Or be conventional, and use Whitbread Ale from the packet). Ed. Note: Father Barleywine's original posting is extremely detailed. We edited it down for this compilation, but you should take a look in the archives at the original if you have the time. It is time well spent. Comments: Oh yes, the gravity on my last Deathbrew was about 1.063, which I consider on the light side. Very nice red color. Specifics: Original Gravity: 1.063 144

Nightingale DoppleBock

Back to menu Source: Mark Nightingale (night@mapme7.map.tek.com) Digest: Issue #741, 10/9/91 Ingredients:
Procedure: Mash crushed Crystal and Dextrin Malts in a pan of water at 150F for 1 hour. Strain through collander into main kettle and sparge with 150F water until it runs clear. Add enough water to kettle to dissolve extracts (approx. 3 gallons). Dissolve extracts, salt and gypsum into kettle and bring to a ROLLING boil. Stir in 1/2 oz. Perle Hops and boil 15 min. Stir in 1 oz. Perle Hops and boil 15 min. Stir in Choco late and Black Patent Malts (UNCRUSHED!) and boil 15 min. Stir in 1/2 oz. Perle Hops and boil 15 min. Add Hallertaur Hops in the last minute of the boil. Strain though a nylon meshed colander into Primary fer mentor. Top up to 5 gallons with cold water. Cool wort as fast as possible. (I cool- ed it to 80 degrees in 9 minutes.) At 80F add yeast. Ferment for 12 days at 40-48 degrees. Rack it into the secondary and let it sit and ferment VERY slowly for 1 month at 32-40 degrees. Bottle and let age for a full month at 34 degrees. Comments: This brew is not quite as strong as a traditional Dopplebock. However, the resulting beer was none less than excellent. It had a good shot of malt flavor (esp. the chocolate!). The head quite creamy. The hop ping was perfectly balanced. It is the smoothest homebrew I've ever had. Specifics: Original Gravity: 1.060 Final Gravity: 1.025 Primary Ferment: 12 days @ 40--48 degrees Secondary Ferment: 1 month at 32--40 degrees 145

Barleywine

Back to menu Source: Ann Nelligan (anelliga@hamlet.Prime.COM) Digest: Issue #818, 2/6/92 Ingredients:
Procedure: We did a single stage fermentation, so I can't answer your question about how long to age in secondary. We gave the finishing hops 10 minutes. As far as conditioning in bottles---well, it's been 14 months now and it keeps getting better. At 2 months it was OK, but cloudy enough that we thought we should have used gypsum. It was also VERY sweet, but also very hoppy and quite smooth. By 9 months it was clear, but quite heavy and we thought maybe less sugar. Last week it had gotten considerably drier and VERY clear. It's really good now, so I don't know if it'll last long enough for me to give you an update later. 146