This is my last brewing-related post for at least the next week. Yesterday Clint and I brewed up a seasonal barleywine which we’re hoping will be ready in time for my end-of-quals celebration on Feb. 1. If all goes to plan, it’ll be around 11-11.5% ABV. We spruced it up with molasses, orange peel, apples, cloves, canela, and allspice. It smelled pretty amazing during the boil! It’ll sit for a bit over a week with plain old ale yeast, then we’ll sucker punch it with some champagne yeast at the end to really eat up a ton of sugar and hopefully lighten up the texture a bit. We’re very excited about this one!
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