At first I wanted to make an English barley wine, but I soon found out that the Centennial hops used for bittering impose a really strong bitterness, so this beer came out like an American barley wine. I'm very happy about it and think that it is a good one. When I tasted it two weeks after bottling I was scared by how harsh the bittering hops were. Another three weeks later the beer has mellowed and now present itself as a nice and very drinkable barley wine. I look forward to see how this one develops the coming years.
I hope to be making a new barley wine every year. Next year I'm considering something similar to North Coast Old Stock Ale.
Added 1.25ts CaCO3 (calcium carbonate) and 0.5ts CaSO4 (gypsum) to enhance the hops.
The batch was brewed 2008-11-17 and bottled 2008-12-03.
25 liters. All grain, batch sparge
37 EBC (Brown)
10600g Pale malt, Weyermann
2400g Aromatic malt, 50 EBC, Dingemans
300g Crystal malt, 150 EBC, Weyermann
65C, 90 min
120g Centennial pellets, 9.1% 60 min
40g East Kent Goldings pellets, 4.8%, 10 min
2 packs Safale US-05 dry yeast
OG: 1.095 FG: 1.018 abv: 10.1%