Low gravity extract beer recipe

13-04-2017, 08:33

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This is actually the Extract form of our Gravity Explosive device Barleywine. A great beer for that approaching winter holidays, but takes a while to age so you will want to brew this beer soon! Calculating in in a mere 11.1% alcohol, this Barley Wine brings the best lower! It is filled with flavor and packed with goodness. It isn't shy on hop flavor either with 92 IBU's! We even add Oak Cubes towards the secondary fermentation to include a distinctive subtle oak flavor profile. What else are we able to say? This beer is big!

Gravity Explosive device Barleywine Extract Recipe

12 Lbs Light Liquid Malt Extract
1 Lb Dry Light Malt Extract

1.5 lbs Very 60L Malt
1 oz Roasted Barley

1 oz Magnum @ start of boil
1 oz Magnum @ half an hour into boil
2 oz Centennial @ 55 minutes into boil

Dry: Saflager US-56
Liquid: Wyeast 1056 American Ale

1 teaspoon Irish Moss @ 40 minutes into boil
1 oz Oak Cubes (put into secondary fermenter)
3/4 Cup Bottling Sugar or Coopers Carbonation Drops
Straining Bags for Steeping Grain and/or Hops

Bring just as much water as you possibly can as much as 5 gallons to 150˚F inside your brewing pot. Make sure to leave a minimum of 6” for volume expansion and boil over prevention. Place steeping grains in large straining bag, tie bag and put in brewing pot. Maintain 150˚F for 25 minutes while steeping grains. Take care not to scorch steeping bag at the base from the brewing pot. After twenty minutes, drain bag and take away and discard.

Remove brewing pot from flame and stir in malt extract. Once completely dissolved, go back to flame and produce to some boil, watching carefully to avoid a boil over.

Whenever a gentle moving boil is achieved, add some first inclusion of Magnum Hops towards the wort. (We advise using straining bags to help make the removal much simpler afterwards). Start your timer for an hour.

At half an hour in to the boil, add some second inclusion of Magnum Hops towards the wort.

At 40 minutes in to the boil, add adding Irish Moss. No straining bag is essential. This helps using the overall clearness from the finished beer.

At 55 minutes in to the boil, add adding Centennial Hops.

After an hour, turn from the flame and take away the hops.

Chill the wort lower to 75-80˚F as rapidly as you possibly can using a wort chiller or perhaps an ice bath inside your sink.

Add wort to some sanitized fermenter and top-up to five gallons with fresh awesome water if required.

Make sure overall temperature of wort is between 70-80˚F and help out your brewing yeast. Make sure to follow instructions on yeast packaging.

Let it ferment between 65-75˚F until final gravity is arrived at. This will take roughly 7-fourteen days.

When final gravity is arrived at, rack to some secondary fermenter and add some oak cubes (prepare cubes by boiling by 50 percent cups water for five minutes. Add entire mixture to fermenter). Age beer in secondary fermenter for just two days before bottling or kegging the beer. Age not less than 3 days before consuming.

If bottling the beer, rack to some bottling bucket and blend in bottling sugar (corn sugar) before bottling. If using Coopers Carbonation Drops, no bottling bucket is essential. Make sure to follow instructions on packaging for correct carbonation.

Original Gravity: 1.101
Finishing Gravity: 1.018
IBU'S: 98
ABV: 11.1%

Cost. $75.99
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