#85: Opus 2Barley Wine

Brewed October 21, 1990, bottled February 21, 1991

Ingredients for 5 gallons:

20 lb 2 row pale malt

3 pounds carapils

2 pounds dark crystal malt

4 ounces chocolate malt

4 ounces Tettnang, 3.6 alpha, for 72 minutes

2 ounces Styrian Goldings, 7.0 alpha, for 12 minutes

.5 ounce Cascade pellets for dry hopping.

Yeast: 2nd generation Burton Ale Yeast (Y21)

Mash: 3 hours total. Dough in at 120 degrees, rest for 90 minutes, infuse with 2 gallons of boiling water to raise to 158 degrees, rest until conversion complete.

Pre-boil: 2 hours before first hop addition.

Boil: 72 minutes

O.G.: 1.090

Comments:

This recipe commemorates the start of the second notebook of brewing recipes for the brewmaster, hence the name.

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