The Perfect Barleywine Recipe for Beer Lovers
Introduction
Beer lovers, gather around because we have something special for you. If you appreciate a good barleywine, you’re going to love the Lervig Paragon Barleywine recipe that we’re about to share with you. The Lervig Paragon Barleywine has gained a cult following among beer enthusiasts and for good reason. The recipe’s perfect combination of flavors results in a big, bold, and complex brew that you won’t forget anytime soon.
The Ingredients
Before we dive into the brewing process, let’s first talk about the ingredients you’ll need. The Lervig Paragon Barleywine recipe requires a handful of specialty grains, hops, yeast, and of course, a lot of patience.
First, you’ll need a mix of specialty grains. The recipe calls for 16 pounds of Maris Otter pale malt, 1 pound of Amber malt, 1 pound of Crystal 150 malt, 1 pound of wheat malt, and 1 pound of Munich malt.
Next, you’ll need hops. The recipe requires three different types of hops: 1 ounce of Magnum hops for bittering, 1 ounce of Chinook hops for flavoring and aroma, and 2 ounces of Simcoe hops for dry-hopping.
And finally, you’ll need good quality yeast. The recipe suggests using Wyeast 1056 American Ale yeast, but you can also use other strains such as White Labs WLP001 or Safale US-05.
The Brewing Process
Brewing the Lervig Paragon Barleywine may seem daunting, but it’s a fairly straightforward process. Here’s how you do it:
1. Mash in the grains: Begin by mashing the grains in a large pot with 6 gallons of water at 154°F for 60 minutes. Stir the mixture regularly, and try to maintain the temperature within a 2°F range.
2. Boil and Add Hops: After the mash, remove the grains and bring the water to a boil. Add the Magnum hops and let them boil for 60 minutes.
3. Add Flavour and Aroma: After 60 minutes, add the Chinook hops and let them boil for an additional 10 minutes.
4. Chill and Ferment: Remove the pot from the heat and cool the mixture to 68°F. Transfer the wort to a fermenter and add the yeast. Ferment at 68°F for 2 weeks.
5. Dry-Hop: After 2 weeks, add the Simcoe hops to the fermenter and let it sit for another 2-3 days.
6. Bottle and Age: Once the fermentation is complete, bottle and age the beer for at least 4 weeks.
The Final Verdict
Now that you have the Lervig Paragon Barleywine recipe, it’s time to brew and taste the final product. After aging it for four weeks, the beer should be a deep amber color with a creamy off-white head. You’ll be greeted with an aroma of caramel and piney hops. The taste of the beer is equally intriguing, with notes of caramel, toffee, and hints of fruit and nuttiness.
Overall, the Lervig Paragon Barleywine recipe makes a big, bold, and complex beer that’s perfect for sipping on a cold winter’s night. It’s the perfect beer for you if you enjoy a rich, malty, and hoppy brew.
Conclusion
We hope you enjoyed learning how to make the Lervig Paragon Barleywine recipe. It’s a challenging but rewarding beer to brew that will impress your friends and family. To make the perfect brew, remember to take your time, follow the recipe, and most importantly, enjoy the process. Happy brewing!
