Old BattleAxe Barleywine
recipe designed & brewed by Richard Pedretti-Allen
2nd place winner in 1994 Small Brewers Festival Competition
Recipe for 5 gallon batch:
12# William's English Light Malt Extract
1# Telford's 2-row Pale Malt
0.5# Crystal Malt Lov40
0.5# Red Wheat Flakes
1 qt. Pure Dark Amber Maple Syrup (Grade A)
Mash the pale malt and wheat flakes at a high temp (158 F) for one hour
(or double the quantities and mash for 20 min). Add crystal prior to
sparging.
0.5oz Centennial Whole Hops 10.0%AA 60min 22.5IBU
1.0oz Northern Brewer Plugs 7.5%AA 60min 33.6IBU
1.0oz Centennial Whole Hops 10.0%AA 30min 22.8IBU
1.0oz Fuggle Plugs 4.0%AA 5min 3.0IBU
1.0oz E. Kent Goldings Plugs 5.2%AA dry to secondary
Total IBU 81.8 (not adjusted for high gravity wort)
Starting Gravity 1.094
Terminal Gravity 1.023
Alcohol Content 9.2%
Worts of Wisdom Ale Yeast (kept in suspension by daily rousing once
fermentation started to slow down)