Gold Finger (James Blonde Barleywine)

Goldfinger (James Blonde Barleywine)

(5 gallons/19 L, extract with grains)
OG = 1.092  FG = 1.024
IBU = 55  SRM = 8  ABV = 9.1%

Ingredients
7 lbs. (3.2 kg) two-row malt
1 lb. (0.45 kg) dextrin malt
6.6 lbs. (3 kg) golden light liquid malt extract
1 lb. (0.45 kg) orange blossom honey
10 AAU Perle hops (60 min.) (1 oz./28 g at 10% alpha acids)
6 AAU Tettnanger hops (30 min.) (1.5 oz/43 g at 4% alpha acids)
2.5 oz. Tettnanger hops (15 min.) (1 oz./28 g at 4% alpha acids)
1 oz. (28 g) Crystal hops (0 min.)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Mangrove Jack M42 (New World Strong Ale) yeast
1/2 cup priming sugar

Step by Step
Mash grains into 2.5 gal. (9.5 L) of water and hold for a 60 min. conversion at 152 °F (67 °C). Sparge with 168 °F (76 °C) water collecting 5 gal. (19 L) of runoff.

Bring to boil while dissolving malt extract and honey. Total boil is 90 min. Boil 30 min. and add 1 oz. (28 g) Perle hops. Boil 30 min. more and add 1.5 oz. (43 g) Tettnanger hops. Boil 15 min. more and add 1 oz. (28 g) Tettnanger. Boil 15 min. more, turn off heat, and add 1 oz. (28 g) Crystal hops. Stir to create a whirlpool, then let settle for 10 minutes. Cool and aerate. Pitch yeast at 68 °F (20 °C).

Ferment at 62 to 68 °F (17-20 °C). Age for one to two months before bottling with corn sugar and fresh yeast.