Alesmith Brewing Co.: Old Numbskull clone
There are American barleywines, and then there are West Coast–style American barleywines—and if you like big beers, Old Numbskull doesn’t disappoint. Packed with caramel and toffee notes, this copper-colored ale boasts an aggressive bitterness.
Alesmith Brewing Co.: Old Numbskull clone
(5 gallons/19 L, all-grain)
OG = 1.102 FG =1.017
IBU = 90 SRM = 15 ABV = 11%
INGREDIENTS
16 lb. 13 oz. (7.6 kg) Gambrinus 2-row pale malt
16.3 oz. (0.46 kg) C&H golden brown sugar
9.8 oz. (0.28 kg) Munich dark malt
6.5 oz. (0.19 kg) Crisp crystal malt (45°L)
4.9 oz. (0.14 kg) Crisp CaraMalt malt
4.9 oz. (0.14 kg) Gambrinus Honey malt
4.9 oz. (0.14 kg) Simpsons CaraMalt malt
4.9 oz. (0.14 kg) Simpsons CaraMalt Light malt
4.9 oz. (0.14 kg) flaked barley
16 AAU Chinook hops (FWH) (1.5 oz./42 g of 11% alpha acids)
15 AAU Columbus hops (FWH) (1.1 oz./31 g of 14% alpha acids)
9.8 AAU Warrior hops (FWH) (0.65 oz./18 g of 15% alpha acids)
2.3 AAU Simcoe hops (30 mins.) (0.19 oz./5.4 g of 12% alpha acids)
1.1 AAU Chinook hops (15 mins.) (0.1 oz./2.8 g of 11% alpha acids)
0.6 AAU Cascade hops (5 mins.) (0.1 oz./2.8 g of 6% alpha acids)
1.7 AAU Palisade hops (2 mins.) (0.28 oz./7.8 g of 6% alpha acids)
1 oz. (28 g) Amarillo hops (dry hop)
1 oz. (28 g) Columbus hops (dry hop)
1 oz. (28 g) Chinook hops (dry hop)
1 oz. (28 g) Simcoe hops (dry hop)
1 oz. (28 g) Palisade hops (dry hop)
1 oz. (28 g) Warrior hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Fermentis Safale US-05 yeast (342 billion active cells [~2.75 L starter])
3/4 cup corn sugar (if priming)
STEP BY STEP
Mash the grains at 150°F (66°C). Boil for 90 minutes, adding the hops as indicated in the ingredients list. Pitch the yeast and ferment at 65 to 68°F (18 to 20°C) until final gravity is reached. Bottle or keg as usual.
EXTRACT WITH GRAINS OPTION:
Omit the flaked barley. Reduce pale malt to 1 pound (0.45 kg). Add 8.66 pounds (3.9 kg) of light dried malt extract. Steep the grains at 150°F (66°C). Boil at least 4 gallons (15 L) of wort. Add the hops at the times indicated in the all-grain ingredients list. Reserve roughly half of the malt extract until 5 minutes before the end of the boil. Chill the wort, transfer to your fermenter, and top up with filtered water to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.
