3 Gallon Batch
OG 1.122 (actual was 1.110)
FG 1.033 (actual was 1.010)
8lbs Marris Otter Malt
1lb Caramel 120L Malt
2 oz Debittered Black Malt
1lb Brown Sugar
2lbs Pale DME
5 oz Fuggels Hops
2 packs Safale US-05 yeast
Mash grain at 150f for 60 minutes, sparge at 150f. These temps will help dry out this big beer.
Bring collected wort to the the boil and add the hops in 5 additions. It takes awhile to boil down to 3 gallons so just space the hops evenly.
Cool, aerate and pitch both packs of yeast.
Primary ferment at room temp for 1-2 weeks until fermentation is finished.
Rack to secondary onto a clarifying solution, I used gelatin. Allow the barley wine to clear out.
Once cleared rack onto 2/3 cup of sugar solution and bottle. It will take a while for this one to carb-up, it could be spend along by adding some EC-1118 with the priming solution.
Allow to bottle age for at least a few months to mellow it out.
