El Chupacabra Barley Wine

Makes 3 BBL batch. Ashburne® Mild Malt was used as the base malt as I had some left over from our seasonal Hoptoberfest brews. Beautiful orange/amber color, this beer isn't too cloying due to the addition of the honey which also adds a great floral nose. I brewed this R&D beer on the 3 1/2 BBL "pilot" brewery I was using at the time. This beer was outstanding and served at the barley wine festival held at Dunedin Brewery in 2002!

Type: Ale

Style: Other Ale

Batch Size: Commercial

Recipe Type: All grain

Recipe Contributed By: David Richter, Briess Malt & Ingredients Co. - Former Director of Brewing & Beverage with Hops Grillhouse and Brewery based in Tampa, FL

Ingredients

Quantity	Ingredient	Comment	Malt Style
77%	Ashburne® Mild Malt		Base
7%	Caramel Malt 60L		Caramel
8%	Carapils® Malt		Dextrine
8%	Bonlander® Munich Malt		Kilned, Munich
10 lbs	Florida Orange Blossom Honey	added 5 minutes before end of boil
2 lbs	Perle Hops	Boil for 90 minutes
1.5 lbs	Hallertau Hops	Boil for 20 minutes
3 lbs	Perle Hops	Add at whirlpool
Ample Supply	WY1056 Yeast	Oxygenate highly

Procedures

Adjust mash with CaCl and CaSo4
Mash at 152ºF for 45 minutes
Sparge at 170ºF

Primary Fermentation: Ferment at 65ºF to keep fruity esters somewhat subdued

Secondary Fermentation:

Fermentation Notes:

Original Gravity: 23 Plato

Final Gravity: 4.5 Plato

Alcohol by Weight:

Alcohol by Volume: 9.7%

IBU:

Color: Orange/Amber

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