Post #5 made 14 years ago
by hashie
2trout, I made BIAB barley wine some years ago that worked well. After 12 months in the bottle it was ok but with a bit of a vegemite flavour. After 2 years in the bottle it was like golden (black really) nectar. The recipe below is for a 5 litre batch but can be scaled to wherever you need it to be. The recipe was found in an old household manual from the 20's.
1kg Ale malt
140g crystal malt - I used 120L
30g Carafa special 1
30g wheat malt syrup
30g LDME
30g EK Goldings
1 tsp citric acid
5 litres water
Champagne yeast
Brown sugar as required
Method; (original)
Mash the malt grains in 3,5 litres of water, together with the LDME & wheat syrup @ 66°c for 4 hours (that's not a typo).
Draw off the wort and rinse the grains with 600ml of hot water. boil the wort with the hops for 40 minutes in a covered pan, then leave to cool for 1/2 an hour. Strain out the hops and rinse them with a little warm water. Add sufficient brown sugar for OG 1084 and water to 5 litres. When temperature is down to 20°c, stir in citric acid and champagne yeast, pour into a suitable demijohn and fit an airlock. Ferment at 16 - 17°c. When finished stir in wine finings and allow 2 days to settle.
Syphon into bottles primed with 1/2 teaspoon of sugar, seal and store 1 - 2 years.
I made mine as a pure small batch BIAB, but otherwise followed the instructions above.
"It's beer Jim, but not as we know it."
