Brewing Method: All Grain
Yeast: wyeast #1098 British Ale xl pack
Yeast Starter: 2.5 litres
Batch Size: 23 litres
Original Gravity: 1.095
Final Gravity: 1.017
Alcohol Content: 10.35 %
Total Grains: 9.832 kgs
Color: 13.8
Extract Efficiency: 71% %
Hop IBU's: 117
Boiling Time: 90 minutes
Primary Fermentation: in bucket 26 hours at 20c ,it had all ready dropped to 1.034 so I racked it to a carboy for a further 20 days
Secondary Fermentation: racked to new carboy for 3 months
Additional Fermentation:

Grain Bill:

9 kg,s english two row
140 gm belgian cara vienne
276 gm crystal 10L
276 gm crystal 60L
140 gm crystal 150L

Hop Bill:

19.2 HBU northern brewer 90 minutes
12 HBU east kent goldings 60 minutes
46 gm willamette dry hop in first carboy

Mash Schedule:

infusion mash 27 litres of water added to grain and mashed at 150c
for 75 minutes

Brewers Notes:

we collected 30 litres of wort to start the boil. If you have a big enough pot you could collect a few more litres.When all was done there was 20 litres to bottle.We actually brewed two 23 litre
batches of this beer at the same time and made a bitter out of what was left in the two mashtuns.
This Barley Wine will keep you warm on a cold Canadian winter night.