American Barleywine Brewed with Triticale Malt - Skagit Valley Malting
It's wonderful how some styles of beer have so many aspects in common with wine. Barleywine is a classic example.
This style of beer is usually brewed for winter, we can define it as a meditation beer for its high alcohol content.
There are two primary styles of barley wine: the American which tends to be hoppier and more bitter, with colors ranging from amber to light brown and the English style which tends to be less bitter and may have little hop flavor, with more variety in color ranging from red-gold to opaque black.
So we decided to brew our barleywine. This is our recipe where we used 10% of Triticale malt!
- Style: Barley Wine
- Liters: 70
- Original Gravity: 1.110
- Final Gravity: 1.018
- ABV: 12.2%
- IBU: 78
- SRM: 13.3
- 18.00 kg (65.5%) of Pale Ale Malt
- 4.00 kg (14.5%) of Wheat Malt
- 3.00 kg (11%) of Skagit Valley Malt Triticale Cara20
- 2.50 kg (9%) of CaraHell Malt
- 67 °C/152 °F for 75 mins
- 77 °C/170 °F for 15 mins
- 200 grams of Billy Goat Hop Farm Nugget for 60 mins
- 150 grams of Billy Goat Hop Farm Nugget for 5 mins
- 10 ml of Distilled Hop Oil Cascade prior to transfer in the keg
- Bootleg Biology OSLO
Ferment for 10/15 days at 23 C degrees, raise the temperature for the diacetyl rest for 48 hours and then lower the temperature to 12 C degrees for a week of conditioning. Then transfer the beer into keg and carbonate at 10/15 psi for about 10 days. Don't forget to mature your barleywine well, we advise you to put it in the bottle and forget a few for the future.
It is finally ready. Our barleywine has an intense red, mahogany color, and a persistent, creamy foam. The nose perceives intense aromas of caramel, toffee and the classic raisin aroma that the triticale gives to beer. A full-body and complex beer with 12.2% alcohol content that warms your heart in a classic winter night.
Brew it now, you won't regret it!