Jack Shugg

Babes Big Butt Barleywine

20 lbs. Briess Two Row Pale Malt
 2 lbs. Briess Wheat Malt
1/2 lb. British Crystal Malt 70-80 L
 2 oz. Chinook pellets 12.2% AA @ 90
 1 oz. Willamette pellets 3.2% AA @ 20
 1 oz. Willamette pellets 3.2% AA @ 10
 1 oz. Willamette pellets 3.2% AA @ 5
 2 oz. East Kent Golding whole 5.6% AA @ dryhop
 1 tablet Whirlfloc @ 30
 Wyeast 1056 (American Ale) pitched on yeast cake
 from prior batch

Mash in 6 1/2 gallons liquor @ 150F for 75 minutes
Mashout at 170F for 10 minutes
Sparge with 170-180F water to achieve 7 1/2 gallons
  pre-boil
90 minute boil
Primary @ 65-67F for 6 days
Secondary @ 65-67F for 4 weeks
Add dryhops to secondary for an additional 2 weeks
Bottle with 1/2 packet Nottingham dry yeast rehydrated

OG      1.110
FG      1.021
ABV     12.0%
IBU     90
Attn    80%

After a month this was a pretty raw beer so I left it
in the bottle.  What we had the other night was brewed
in 8/01 so it's a little over two years old.  The flavors
have mellowed as the beer has matured.  I have only
7-8 bottles left and with all the alcohol this puppy
has it should be good for another 2-3 years.  If you're
used to meads you know about how long it takes from
start to finish.  I do very few high gravity beers as
I get too impatient to taste the final results.  As
evidenced the other night, if you can find the patience,
it does pay off.