(5 gallons/19 L, extract with grains) OG = 1.053 FG = 1.013 IBU = 23 SRM = 16 ABV = 5.3% Ingredients: 6.6 lbs. (3 kg) pale liquid malt extract or 5
(5 gallons/19 L, extract with grains) OG = 1.063 FG = 1.015 IBU = 35 SRM = 10 ABV = 6.6% Ingredients: 12 oz. (0.34 kg) British crystal malt (55° L) 1
(5 gallons/19 L, extract with grains) OG = 1.063 FG = 1.015 IBU = 28 SRM = 14 ABV = 6.5% Ingredients: 12 oz. (0.34 kg) crystal malt (60° L) 4 oz.
OG, FG, IBUs and SRM will vary. Before the use of hops in beer, European beers were often flavored with gruit (rhymes with fruit). Gruit is a blend of herbs and spices,
Barleywine is big in every way. Originating out of the Old Ale style, it has the highest alcohol content, the most amount of malt, and the biggest serving of hops of any beer style out there.
Early bock beers were brewed with plenty of wheat and were dark and malty. Bock is not bitter beer; instead, it should be brewed with the emphasis on the malt. The addition of small amounts of aromatic or biscuit malt will add a pleasant malt aroma to the beer.
This beer will require full attention and all of the brewer’s resources. The long lagering time will ensure that this beer is clear and golden. Note: The water in Plzen, the Czech town where this style of beer originated, is very soft. If the water is hard in your area, try boiling your water to settle out the “temporary hardness.” Boil for 30 minutes and let cool till lukewarm. Siphon or gently decant water off white sediment. (Temporary hardness means the water contains soluble calcium and magnesium; if you boil the water, these bicarbonates will precipitate out.) If the water is permanently hard in your area — which means boiling won’t help — try using distilled water and…