Barleywine and Doppelbock

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                                  The Grommator

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     Source: Jack Webb (jack.l.webb@office.wang.com)
     Digest: Issue #575, 2/4/91

     Ingredients:



     Procedure:

     Roast pale malt in 325 degree oven for 15 minutes or until golden brown.
     Crack grains and add to 1-1/2 gallons cold water. Bring to boil.  Before
     serious  boil starts, remove grains. Add extract and Saaz hops. Boil  60
     minutes.  Add  Hallertauer hops and boil 5 more  minutes.   Remove  from
     heat.  Cover  and let hops steep 15 minutes. Strain into  3-1/2  gallons
     cold  water. (Be sure to strain out as much  stuff as  possible.)  Pitch
     yeast and ferment one week at about 65 degrees, then rack to  secondary.
     Secondary fermentation should last about 3 weeks at 45-50 degrees. Prime
     and bottle.  Refrigerate bottles for about 1 month.

     Comments:

     This  dopplebock was based on a recipe from Papazian's book.  In  making
     this  beer, I used hops plugs for the first time. Wonderful stuff.  They
     expand and give the appearance of fresh hops and they smell great!  This
     batch turned out really well. Very dark and smooth, lightly  carbonated,
     with a considerable alcoholic whammy. Great sippin' beer.

     Specifics:

     Primary Ferment: 1 week at 65 degrees
     Secondary Ferment: 3 weeks at 45-50 degrees











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                                    Barleywine

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     Source: Nick Thomas (nt@Eng.Sun.COM)
     Digest: Issue #566, 1/16/91

     Ingredients:



     Procedure:

     Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about
     1 hour. In last 30 minutes add Irish moss, Fuggles, and sparkeloid.  Add
     to 3-1/2 gallons cold water in fermenter. Pitch yeast and ferment  about
     7 months. Bottle and age.

     Comments:

     I made a batch of this about a year ago and it was so good that I've got
     two batches of it running in tandem. This has a nice balanced flavor.

     Specifics:

     Primary Ferment: 7 months



















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                                   Marigold Ale

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     Source: Wayne Allen (wa%cadillac.cad.mcc.com@MCC.COM)
     Digest: Issue #567, 1/18/91

     Ingredients:



     Procedure:

     Boil  malt,  honey, Fuggles for 60 minutes. Add Cascades  in  last  five
     minutes.  Pour  in fermenter with 3-1/2 gallons cold  water.  Pitch  ale
     yeast.  When fermentation subsides, pitch champagne yeast.  When  clear,
     rack to secondary. Let sit a long time and then bottle. Age at least one
     year.

     Comments:

     This is the best beer I've ever brewed (and getting better by the year!)
     The  hops may not seem to be enough, but it is. Watch out, you  can  get
     addicted to barleywine!

     Specifics:

     Secondary Ferment: Long time





















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                            Norman Conquest Strong Ale

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     Source: John Mellby (jmellby@ngst11.csc.ti.com)
     Digest: Issue #364, 2/23/90

     Ingredients:



     Procedure:

     Start yeast 2 days ahead and add to quart of sterile wort 3 hours before
     brewing. Add gypsum to 2 gallons water, add crystal malt. Bring to boil.
     Strain out grain.  After 10 minutes add Northern Brewer hops. 30 minutes
     into  boil  add Willamette hops. Boil a few more  minutes.  Remove  from
     heat.  Strain into fermenter with cold water to make 5  gallons.   Pitch
     yeast.

     Comments:

     What  I want to know is, how does the wort know exactly when my back  is
     turned so it can instantly boil over? I never see it start to rise,  but
     I  turn to the sink for one second and when I turn around, the stove  is
     covered with molten wort!




















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                              Brain Death Barleywine

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     Source: Chuck Cox (uunet!bose!synchro!chuck)

     Ingredients:



     Procedure:

     This  recipe makes 5 gallons of full-strength barleywine plus 4  gallons
     half  strength. Follow normal procedures, but brew in a 7-gallon  kettle
     and  then  divide the wort into separate fermenters.  The  special  hops
     substitute  is a mix of hops repeatedly soaked and sparged  in  lukewarm
     water  for  at  least 4 hours to  eliminate  water-soluble  off-flavors.
     Special  hops are added to the secondary fermenter about 1  week  before
     kegging. Quantity used depends on quality of herbs/hops.






















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                           Nothing Exceeds Like Excess

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     Source: Martin Lodahl (pbmoss!malodahl@PacBell.COM)
     Digest: Issue #536, 11/13/90

     Ingredients:



     Procedure:

     Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch  conver-
     sion  2  hours at 150-141 degrees. Mash out 5 minutes  at  168  degrees.
     Sparge at 168 degrees. Boil wort 2-1/2 hours. 90 minutes after start  of
     boil,  add  extracts,  molasses, and Northern Brewer  hops.  30  minutes
     later,  add Kent Goldings hops. In last 15 minutes, add Hallertauer  and
     Cascade hops.

     Comments:

     This was not an easy batch. The yeast took off immediately and blew  out
     1-1/2  gallons through the blow tube. Once the yeast subsided, I let  it
     sit for a week and then bottled. I should have taken a sample and pitch-
     ed some Red Star Pasteur champagne yeast because it turns out the  grav-
     ity  was still 1.091! The flavor is impossibly syrupy, but I'll  put  in
     the  cellar and forget about it for a few months. This could be my  most
     expensive  failure yet, then again, maybe not. Maybe I can pour it  over
     ice cream...

     Specifics:

     Original Gravity: 1.126
     Final Gravity: 1.092








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                                    Barleywine

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     Source: Fred Condo (fredc@pro-humanist.cts.com)
     Digest: Issue #566, 1/16/91

     Ingredients (for 2 gallons):



     Procedure:

     This  recipe makes 2 gallons. Steep the crystal malt and  sparge  twice.
     Add Nugget hops and boil. In last few minutes add 1/2 ounce Clusters and
     then  dry  hop with an additional 1/2 ounce of Clusters. Cool  wort  and
     pitch yeast.
































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                                  Bock Aasswards

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     Source: Darryl Richman (darryl@ism.isc.com)
     Digest: Issue #620, 4/22/91

     Ingredients (for 15 gallons):



     Procedure:

     Treat  10.5  gallons  of  medium hard water with  18  grams  of  Calcium
     Bicarbonate. Mash in grain. Follow a mash program of 50 minutes at  50C,
     20 minutes at 58C, 40 minutes at 65C, 90 minutes at 70C, and a mash  off
     for  15 minutes at 77C. Sparge for about an hour and a half.  This  will
     yield about 19 gallons at the end. (runoff gravity of about 1.010). Boil
     down  to a volume of 15 gallons (about 3 hours and 20 minutes.) Add  200
     grams of Hallertaur pellets about 2 hours into the boil. Cool and  pitch
     yeast.

     Specifics:

     Original Gravity: 1.075
     Final Gravity: 1.022
     Primary Ferment: 3 weeks at 48 degrees
     Secondary Ferment: 6 weeks at 36 degrees





















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                             Wanking Fresh Deathbrew

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     Source: Richard Ransom
             AKA: FATHER BARLEYWINE (rransom@bchm1.aclcb.purdue.edu)
     Digest:Issue #732, 9/26/91

     Ingredients (for 10 gallons):



     Procedure:

     Add  crushed malt to 5 gallons water at 135 degrees, stir, add a bit  of
     near  boiling  water to get about 120 - 125 degree protein  rest.  After
     thirty  minutes of stir-well-every-10-minutes (by the way, I use a  pair
     of  40  quart  cooler chests for mashing) add  boiling  water  gradually
     (usually  takes 2 gallons) to raise temperature to 155 degrees. Do  this
     in  stages...add a quart or two, stir well, stick in  your  thermometer,
     give  it 5, read, add, repeat. It takes a while to equilibrate  tempera-
     tures in the porridge, and you can easily bring your mash to 170 degrees
     (a no no) if you add too fast. Let this sit with periodic stirring for a
     few  hours until converted. Sparge with 11 gallons of water. Collect  up
     all that good stuff (I sparge off between 11 and 13 gallons depending on
     how long I want to drink while boiling) and boil roil troil and trouble.
     About 30 minutes before you finally tire of boiling, add 5 ozs.  Fuggles
     leaf hops. Rejoice in the aroma! Turn off the boil. Caper briefly. Add 2
     oz.  Hallertauer  leaf hops. Cover. Cool. Pour into  fermenting  vessel,
     pitch yeast (the cake(s) from your last brew, recently stripped of their
     beery  covering.  Or  be conventional, and use Whitbread  Ale  from  the
     packet).

     Ed. Note: Father Barleywine's original posting is extremely detailed. We
     edited  it down for this compilation, but you should take a look in  the
     archives at the original if you have the time. It is time well spent.

     Comments:

     Oh  yes,  the  gravity on my last Deathbrew was  about  1.063,  which  I
     consider on the light side. Very nice red color.

     Specifics:

     Original Gravity: 1.063





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                              Nightingale DoppleBock

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     Source: Mark Nightingale (night@mapme7.map.tek.com)
     Digest: Issue #741, 10/9/91

     Ingredients:



     Procedure:

     Mash  crushed Crystal and Dextrin Malts in a pan of water at 150F for  1
     hour.  Strain  through collander into main kettle and sparge  with  150F
     water  until  it  runs clear. Add enough water  to  kettle  to  dissolve
     extracts  (approx. 3 gallons). Dissolve extracts, salt and  gypsum  into
     kettle and bring to a ROLLING boil. Stir in 1/2 oz. Perle Hops and  boil
     15 min. Stir in 1 oz. Perle Hops and boil 15 min. Stir in Choco late and
     Black  Patent Malts (UNCRUSHED!) and boil 15 min. Stir in 1/2 oz.  Perle
     Hops  and  boil 15 min. Add Hallertaur Hops in the last  minute  of  the
     boil. Strain though a nylon meshed colander into Primary fer mentor. Top
     up to 5 gallons with cold water. Cool wort as fast as possible. (I cool-
     ed it to 80 degrees in 9 minutes.) At 80F add yeast. Ferment for 12 days
     at 40-48 degrees. Rack it into the secondary and let it sit and  ferment
     VERY slowly for 1 month at 32-40 degrees. Bottle and let age for a  full
     month at 34 degrees.

     Comments:

     This  brew is not quite as strong as a traditional Dopplebock.  However,
     the  resulting beer was none less than excellent. It had a good shot  of
     malt  flavor (esp. the chocolate!). The head quite creamy. The hop  ping
     was perfectly balanced. It is the smoothest homebrew I've ever had.

     Specifics:

     Original Gravity: 1.060                         Final Gravity: 1.025
     Primary Ferment: 12 days @ 40--48 degrees
     Secondary Ferment: 1 month at 32--40 degrees


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                                    Barleywine

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     Source: Ann Nelligan (anelliga@hamlet.Prime.COM)
     Digest: Issue #818, 2/6/92

     Ingredients:



     Procedure:

     We  did  a single stage fermentation, so I can't  answer  your  question
     about how long to age in secondary.

     We gave the finishing hops 10 minutes.

     As far as conditioning in bottles---well, it's been 14 months now and it
     keeps  getting better. At 2 months it was OK, but cloudy enough that  we
     thought  we  should have used gypsum. It was also VERY sweet,  but  also
     very  hoppy and quite smooth. By 9 months it was clear, but quite  heavy
     and  we thought maybe less sugar. Last week it had  gotten  considerably
     drier  and  VERY clear. It's really good now, so I don't know  if  it'll
     last long enough for me to give you an update later.
























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