Weasel Breweries™ Recipes:
Atlas Shrugged™ Barley Wine

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Extract and partial mash. Big and beefy barley wine with higher gravity than Jupiter. Makes 5 gallons. Elapsed Time: 1.5 hours.

  • 12.5 lbs. pale malt extract
  • 4 lbs. rice extract (dry)
  • 2.5 lbs. Wheat Extract
  • 1.5 lbs. Aromatic Malt
  • 0.5 lbs. Crystal 60L
  • 0.5 lbs. Chocolate Malt
  • 0.5 lbs. Roasted Barley
  • 2.0 oz. pelleted Olympic hops (bittering)
  • 1 oz. pelleted Fuggle hops (flavoring)
  • 1.5 oz. pelleted Kent Goldings hops (aroma)
  • 1 oz. pelleted Kent Goldings - hops - for dry hopping
  • 1 tsp. Irish Moss (optional)
  • 1 package Whitbread Ale yeast
  • 2 packages Champagne yeast

Add 5 liters cold water to a 20 liter stainless steel sparge pot. Place specialty grains in muslin or nylon sparging bag and add to water. Begin heating, making sure grain and sparging bag do not burn on bottom of pot. When temperature reaches 180 F, turn off heat and sparge grains for an additional five minutes. Then, remove bag and strain liquid back into pot using a collander. Discard grains.

While sparging specialty grains, bring 20 liters cold water to a boil in a 30 liter stainless steel brew pot. When brew pot reaches boil, begin stirring water and add malt and rice and wheat extracts. Stirring will prevent the malt extracts settling to the bottom of the bot and burning. Next, add the contents of the sparging pot. Stir a few more times for good measure. Inhale.

Turn on the heat and bring the mixture to a boil again. When boiling, the mixture forms a foam layer which can rise out of the pot and burn on your stove. Be careful to avoid this. It is messy and difficult to clean.

Boil the wort for 60 minutes, adding ingredients at the following intervals:

Start of boil: Bittering hops - 2.0 oz. Olympic

45 minutes: Flavoring hops - 1.0 oz. Fuggles, Irish Moss

55 minutes: Aroma hops - 1.5 oz. Kent Goldings

60 minutes: Stop boil.

Cool the wort to 85 F or lower before adding yeast. Cool the wort as quickly as possible to prevent infection.

Leave wort in primary fermenter until fermentation subsides (about a week). When you transfer the wort to the secondary fermenter, add 1.0 oz. Kent Goldings hops. Leave wort in secondary fermenter for an additional two to three weeks. Bottle and age to taste. (Weasel Breweries recommends a minimum of six months. More is better.)

1st brewing, 5 November 1998.

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Copyright © 1997-2011 Kirk R. Humphries and Sandy Marshall. All rights reserved. Weasel Breweries, Monks of Ann Arbor Abbey, and Old Pyehole are trademarks of Kirk Humphries and Sandy Marshall. And so is a lot of other stuff. So there.

Last update: 29 August 2011