Sun Oct 10, 2010 5:13 pm
So for 101010, I did the following
Brewed a British Barleywine that will be part of our club's 4th barrel project (going into a stranahan's barrel). OG =1.115
Tastes killer, should be a great one.
I did a half-batch sparge ( added 2 gal of hot water and then drained the mash tun to get the barleywine).
And then added more maris otter, crystal, caramunich, Special B to the mash tun for a second batch.
And that one became 101010 Belgian oddity - a dark brown ale with a bit of coriander seed which will be fermented with WLP530.
Oh, and to make things really interesting, I cooked up some pork shoulder while brewing. After searing, I deglazed the dutch oven with about 1/2 gal of the mash liquor from the 101010. It cooked down to a sumptuous, flavorful mass of slow cooked goodness. MMMMMM
Don Blake
BJCP Grand Master Judge
Fermenting: WitBier
on tap: Cal Common, Funky yeast experiments