Chili Head Fred Barleywine

Chili Head Fred Barleywine

(5 gallons/19 L, all-grain)
OG = 1.099  FG = 1.025
IBU = 78  SRM = 14  ABV = 9.6%

14.6 lbs. (6.6 kg) Moravian two-row pale malt
2.1 lbs. (0.9 kg) Belgian aromatic malt
1.7 lbs. (0.77 kg) flaked rye
1.25 lbs. (0.57 kg) Belgian candi sugar
3.8 AAU Progress hops (120 min.) (0.63 oz./18 g of 6% alpha acids)
4.7 AAU First Gold hops (120 min.) (0.63 oz./18 g of 7.5% alpha acids)
4.7 AAU Brewers Gold hops (120 min.) (0.63 oz./18 g of 7.5% alpha acids)
2.5 AAU Liberty hops (120 min.) (0.63 oz./18 g of 4% alpha acids)
2.8 AAU Fuggles hops (30 min.) (0.63 oz./18 g of 4.5% alpha acids)
5.3 AAU Amarillo hops (30 min.) (0.63 oz./18 g of 8.5% alpha acids)
5.0 AAU Northern Brewer hops (30 min.) (0.63 oz./18 g of 8% alpha acids)
0.63 oz. (18 g) Mount Hood hops (10 min.)
0.63 oz. (18 g) Saaz hops (10 min.)
0.63 oz. (18 g) Styrian Goldings hops (10 min.)
0.63 oz. (18 g) Chinook hops (10 min.)
1 large jalepeno pepper
2 small Serranos peppers
2 medium habaneros peppers
Wyeast 1728 (Scottish Ale) yeast (1000 mL starter)
3/4 cup corn sugar (if priming)

Step by Step
Single infusion mash for 1 hour at 156 °F (69 °C). Boil for 150 minutes. Fermentation at 68 °F (20 °C) for 10 days. Rack to secondary and condition for seven days at 65 °F (18 °C). Perform a diacetyl rest for 2 days at 75 °F (24 °C). After six months of conditioning, use 2 qts. (1.9 L) of beer for the pepper infusion. De-seed and slice the following: 1 large Jalepeno, 2 small Serranos and 2 medium Habaneros.

Place peppers in a 2-quart (1.9-L) pitcher with beer, cover with foil and place in refrigerator. Taste a tablespoonful at eight hours and then every 4–6 hours thereafter until the desired level of heat is achieved. Transfer the beer off the peppers to a 2-L soda bottle and carbonate with 15 pounds carbon dioxide.

Issue: December 2003

Marc Martin headed a group of Austin ZEALOTS who were out to make a name for themselves at the Dixie Cup. Marc, the Primary Fermenter, Corey Martin the Secondary Fermenter, and another key member, Keith Bradley, decided they should honor the ever present Fred Eckhart by brewing a clone of that famous namesake Barleywine made by Hair-of-The-Dog brewing, “Fred.” After a lengthy (12 hour) brew day and six months of aging, two quarts were tapped from the keg and sliced Jalepeno, Serrano and Habanero peppers were steeped in the cold brew. Spoonfuls were tasted at 8–12 hour intervals until just the right level of heat was present to mingle with the malt and hops. Balance with a lingering heat was the goal and it was obviously achieved, since it took home first place!