Neural Rust - American Barleywine - 2011 National Homebrew Competition Winner

Ingredients

For 7 Gallons (26.5 L)

    21.7 lb (9.84 kg) Maris Otter
    1.4 lb (635 g) 60° L crystal malt
    1.4 lb (635 g) dextrin malt
    0.8 lb (362 g) 90° L crystal malt
    0.6 lb (272 g) 120°crystal malt
    1.7 oz (48 g) Chinook pellet hops, 11% a.a. (60 min)
    1.4 oz (40 g) Chinook pellet hops, 11% a.a. (45 min)
    1.2 oz (34 g) Centennial pellet hops, 8.7% a.a. (30 min)
    0.8 oz (23 g) Centennial pellet hops, 8.7% a.a. (15 min)
    0.8 oz (23 g) Cascade pellet hops, 5% a.a. (15 min)
    1.2 oz (34 g) Chinook pellet hops, 11% a.a. (dry)
    1.2 oz (34 g) Centennial pellet hops, 10.5% a.a. (dry)
    1.2 oz (34 g) Cascade pellet hops, 5% a.a. (dry)
    White Labs California Ale WLP001 (2L starter)
    1.25 tsp gypsum (in mash)
    1 tsp Irish moss (in boil, 15 min)
    1 capsule Servomyces yeast nutrient
 

Specifications

    Original Gravity: 1.112
    Final Gravity: 1.023
    ABV: 11.68%
    IBU: 96
    SRM: 19
 

Directions

    Single infusion mash at 150° F (66° C) for 90 minutes. Used 1qt/lb. 90 minute boil. Pitch yeast at 70° F (21° C). Drop to 64° F (18° C) for two days then let temperature rise to 68° F (20° C) for 26 days. Rack to secondary and dry hop for 2 weeks at 66° F (19° C).
    Forced CO2 to carbonate (2.3 vol).