Crisp Barley Wine

  • Rich, intense and complex malt
  • ABV 10%
  • IBU 25
  • OG 1090 SG

The Malting floor Nº 19, at our Norfolk maltings is where it all started for us back in 1870. The Maris Otter® barley we malt on the floor today enjoys the benefit of a slow, three day kilning, which intensifies the rich, malty flavours you’ll find in this barley wine. Bottle condition and age for a special occasion.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1090 SG

FINAL GRAVITY:

1012 SG

IBUs:

25

COLOUR (EBC/SRM):

22 / 11

BREWHOUSE EFFICIENCY:

70%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

65°C / 149°F

COLLECTION TEMP:

18°C / 64°F

FERMENTATION TEMP:

25°C / 77°F°

MASH LIQUOR VOL (LITRES):

1737

LIQUOR / MASH RATIO:

2.5 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

Nº 19 MARIS OTTER®

656

95

CRYSTAL 100

39

5

YEAST

SAFBREW S33

HOPS(g)Contribution%Alpha Acid%Addition

GOLDINGS

1019

30

6

Start of boil

PHOENIX

582

30

10.5

Middle

PHOENIX

776

40

10.5

Flame out

HOPS

GOLDINGS

(g)

1019

Contribution%

30

Alpha Acid%

6

Addition

Start of boil

PHOENIX

(g)

582

Contribution%

30

Alpha Acid%

10.5

Addition

Middle

PHOENIX

(g)

776

Contribution%

40

Alpha Acid%

10.5

Addition

Flame out

CARL'S TOP TIP

Going for a gravity of 1.090 with an all malt mash will require sacrificing some yield, check the gravity in the copper as you run off and stop when you have the correct gravity, allowing for a two hour boil.

Malts used in this Recipe

No 19 Maris Otter®

Crisp is one of the largest buyers of Maris Otter barley and some of our farmers have been growing it since its first crop in 1965. The mother field, where all certified Maris Otter seed comes from, is located in North Norfolk, just a short tractor drive from our maltings. Praised by home and commercial brewers for its depth of flavour, it has also found homes in malt driven whiskies in both the UK, Europe and in the emerging American single malt category. 

This variety, like the other heritage grains, is floor malted and is gently kilned over three days in our natural draft kiln, giving a deeper flavour than the conventionally kilned Maris Otter.

Find out more about our No 19 Maris Otter Malt here.

Crystal 100

Crystal and Cara Malts are so named for the caramelisation and crystallization of the sugars present in the barley kernel. We take green malt from germination, and by applying heat while maintaining the moisture content we are able to liquefy the endosperm of the barley, transforming the starch into sugars. Heat is then applied, and the caramelisation begins.

In the case of Crystal Malts, when the endosperm cools, sugar crystals are formed. When you cut across the grain, the glassy sheen of crystalized sugar can be seen.

Each Crystal Malt imparts a clean, nutty, caramel-like sweetness to your beers. Extra Light Crystal gives a subtle caramel flavour. 

Find out more about our Crystal 100 Malt here.

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