Narley Barley Wine recipe

Recipe copyright (C)1987 Forrest Cook and Jonathan Corbet

Brewed 2/15/1987, Bottled 3/5/1987, Size 7 Gallons

Ingredients:

14 lbs amber dry malt extract
1 lb dark dry malt extract
2 oz cluster hops (added before boil)
2 tbsp gypsum
2 oz cluster hops (added 30 minutes after boil)
1 pack champagne yeast
1 cup brown sugar at bottling time

Specific Gravity Readings, 1 carboy:

OG 1.084 @ 100 deg F
FG 1.041 @ 65 deg F

Comments: Thick stuff, not as hoppy as Bigfoot Ale. Matured in about one year and tasted great for 10 years.

Back to the Microburst Brewery Homebrew Beer page.