Mash at 150°F (66°C) for 90 min. Goal mash pH of 5.3. Batch or fly sparge for 15 to 30 min. Boil 90 min. Start chilling. Add whirlpool hops when wort reaches 190°F (88°C) and whirlpool half-hour whereas persevering with to relax wort to 60–62°F (16–17°F), then aerate and pitch yeast. Dry pitching with out rehydration is beneficial (extra easy course of, extra constant fermentation efficiency, and diminished danger of contamination). Ferment 21 days in main at 60–62°F (16–17°C), then dry hop for 4 days. Keg with 3.5 oz. (99 g) of corn sugar in a easy syrup (combination of water and sugar, usually 1:1) and permit carbonation to develop over 2 weeks. Crash cool to 30°F (-1°C) and maintain 2 weeks, then age till able to serve.
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