barley wine

Homebrew: Monster Mash

Submitted by DM on Sun, 15/04/2018 - 19:21

I've always held back from brewing very strong beers as I like proper drinking beer, rather than sipping beer.   However I've got plenty of beer under the stairs, so can afford to take the extra time to ferment out a strong beer & wait for it to mature that bit longer in a bottle.   I only sparged with a minimum of water, but still the OG of 1.100 took me a little by suprise though.

Mash - 1 hour 5 mins.   66ºC initially, dropping to 60ºC at the end