Brewing Method: Partial Mash
Yeast: EDME dried ( it's what was avalible)
Yeast Starter:
Batch Size: 5 US gal
Original Gravity: 1.064
Final Gravity: 1.005
Alcohol Content: 6.5? %
Total Grains: 10.5 US pounds
Color:
Extract Efficiency: %
Hop IBU's: 15HBU
Boiling Time: 1 hour
Primary Fermentation: 1 week
Secondary Fermentation: 3 week
Additional Fermentation: none required

Grain Bill:

1/2 pound crystal malt
10 pounds light extract syrup (John Bull)

Hop Bill:

7.5 HBU Northern Brewers (Boil 45 min)
3.75 HBU Northern Brewers (Finish 15 min)
3.75 HBU Northern Brewers (Aroma steap 3 min)

Mash Schedule:

One step mash crystal at 158 degrees for 30 min

Brewers Notes:

This was an expearment to begin with that just seemed to go all right. I was looking for a quick barley wine for kegging purposes and got it right on the second try (this is it). The reason for only one type of hop was because that is what I had. I was trying to get a spacific extract flavor so at the time hops were not the factor. You can adjust the hops to what ever you like but I would keep the HBU's as close to the recipe's as possible. I use dried yeast because the liquid stuff is never ready when I am so feel free to use whatever you like. The finished product is very good (Got one sitting here now) and is missing that Barley Wine bitterness (always the part I liked least). This is easy to make and if you have the ability to buy your supplies in bulk it is inexpensive as well (the part I like second most). Just in case your wondering the part I like most is what I'm doing now, drinking the stuff. I force carbonate in the keg by chilling to 50 degrees and cranking the CO2 to 30 psi, shake well untill CO2 has finished bubbling (about 10 min) and then PARTY DOWN!! I use my jocky box to chill the brew by racking the brew through it and it works well. The total keging process takes less than 45 min including the carbonation. Next time your out with just brew in secondary think about this, 45 min to the next glass. Sure beats 2 to 3 weeks.