19C - American Barleywine

Info:

• Brewer: Chris
• Mash: infusion
  
• Date: 12/20/2008
• Size: 5 gallon post-boil

Grain Bill:

• 17lb Briess Organic 2-row malt
• 1lb Briess 40L crystal malt
• 1lb Briess carapils malt
  
• 1/2lb Special B
• 3lb Briess light DME
  

Yeast:

• Wyeast 1084 - Irish Ale
  
• Starter made using light DME
  

The Mash:

• dough in to 151F
• rest 60 minutes
• sparge with 180F
• collect 7 gallons
  

The Boil (90 minutes):

• 1.5oz Zeus (16.4aau) @ 60
  
• teaspoon of Irish moss @ 15
  
• 1.0oz Cascade (4.0aau) @ 15
• 1.0oz Amarillo (9.3aau) @ 10
• 3lb DME @ 10
  
• 0.5oz Cascade (4.0aau) @ 5
• 0.5oz Amarillo (9.3aau) @ 5
• 1.0oz Amarillo (9.3aau) @ lights out
  
• Total: 90 IBU(ish)

The Finish:

• OG: 1.112
  
• To be dry hopped in secondary with 1.0oz Centennial and 1.0oz Amarillo