DEFALCO'S WINTER WARMER BARLEYWINE RECIPE

• 12 lbs. light malt extract
• 1/2 lb. Belgian Biscuit malt
• 1/2 lb. Belgian Aromatic malt
• 1 lb. British Medium Crystal malt
• 1 lb. Cara-pils malt
• 1 oz. Target or Northdown hops (bittering)
• 1 oz. Challenger hops (flavoring)
• 1 oz. Fuggles or Willamettes hops (finishing)
• 1 pkg. Burton water salts
• 1 cup light brown sugar (end of boil)
• Yeast: Dried - 1 pkg. Windsor or Safale S-04 ale yeast
• Liquid - Wyeast #1056, #1272 or White Labs California or Cal V
• 1 pkg. Bru-Vigor (yeast food)
• 1/2 cup brown sugar (priming)

1. In a small saucepan, bring a gallon of water to 160º - 170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Target or Northdown) and boil 45 minutes. Now add the flavoring hops (1 oz. Challenger) and boil 10 minutes. For aroma, add the finishing hops (1 oz. Fuggles or Willamettes) and immediately turn off heat.
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.
4. For best results, we recommend using Wyeast or White Labs liquid yeast.  For beers of this strength, we recommend that you make a yeast starter or use two pouches/vials.  If you are using dried yeast, we suggest you first rehydrate it while the wort is cooling. To do this, sprinkle the yeast into a cup of lukewarm (90º - 100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add .001 for every 7º above 60ºF).
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. For best results, ferment at 65º - 75ºF.
8. FERMENTATION:  Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.026 or less. Syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
       FERMENTATION:  Single Stage - We do not recommend single stage fermentation for a beer of this strength.  If you must ferment using single stage fermentation, then allow wort to ferment for 10 days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.  We do recommend that you reduce your priming sugar if using this method.
9. Check the specific gravity. This final gravity (F.G.) should read about 1.022 (or less). If it is more than 1.027, do not bottle until you call us!
10. Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
11. Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six months and lasts over a year.
12. Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 18 lbs. British Two Row Pale Malt (Maris Otter)
• 1/2 lb. British Brown malt
• 1/2 lb. Belgian Aromatic malt
• 1 lb. British Medium Crystal malt
• 1 lb. Cara-pils malt
• 1 oz. Target or Northdown hops (bittering)
• 1 oz. Challenger hops (flavoring)
• 1 oz. Fuggles or Willamettes hops (finishing)
• 1 pkg. Burton water salts
• 1 cup light brown sugar (end of boil)
• Yeast: Dried - 1 pkg. Windsor or Safale S-04 ale yeast
• Liquid - Wyeast #1056, #1272 or White Labs California or Cal V
• 1/2 cup brown (or turbinado) sugar (priming)