OLD BATTLEAXE	(2nd place, 1994 Small Brewers Festival Competition) 
Recipe: Richard Pedretti-Allen
Brewed: 29jun93

GRAIN	Batch size: 5 gallons
12#	William's English Light Malt Extract	Original Gravity: 1094
1#	Telford's 2-row Pale Malt	Final Gravity: 1023
8 oz	40°L Crystal Malt	Alcohol by Volume: 9.3%
8 oz	Red Wheat Flakes	IBU = 82*
1 qt	Pure Dark Amber Maple Syrup

BOIL HOPS
Oz	Variety	Alpha	Time	IBU
0.5	Centennial Whole Hops	10.0%	60	22.4*
1.0	Northern Brewer Plugs	7.5%	60	33.6*
1.0	Centennial Whole Hops	10.0%	30	22.8*
1.0	Fuggles Plugs	4.0%	5	3.0*

DRY HOPS
1.0	EKGoldings Plugs	5.2

YEAST
WoW Ale Yeast - in starter


Infusion mash all grains at 158°F for one hour.
Maple Syrup added in last 10 minutes of the boil.
Racked to secondary: 7 days after brewing, EKG hops added.
*no adjustments have been made for reduced hop utilization 
in high-gravity wort.

Roughneck Barley Wine	(from Zymurgy Winter 1997)

GRAIN	Batch size: 5 gallons
15#	Domestic two-row Pale Ale Malt	Original Gravity: 1102
8 oz	40°L Crystal Malt	Final Gravity: 1023
4 oz	Chocolate Malt	Alcohol by Volume: 10.6%
4 oz	CaraPils Malt	IBU = 101*

BOIL HOPS
Oz	Variety	Alpha	Time	IBU
2.0	Galena Hops	12.0%	60	
2.0	Chinook Hops	11.0%	60	
1.5	Willamette Hops	4.0%	30	
1.0	Cascade Hops		2	

DRY HOPS
1.0	Cascade Plugs	3 to 4 weeks

YEAST
Wteast 1056 American Ale yeast

1/3 cup	Corn Sugar for priming with fresh yeast.

Mash in 4.5 gallon of Burton-style water.  Rest fo 60 minutes at 158°F.  
Raise mash out temp to 168°F.  Rest for 10 minutes.  Slowly sparge over 
30 minutes with just enough water to collect 6 gallons of wort.  
Boil to reduce volume to five gallons (120 minutes).