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Midnight Sun Brewing Company: Arctic Devil Barley Wine clone

413 calories
Method: All Grain
Style: American Barleywine
Boil Time: 210 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.49 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 413 calories (Per 12oz)
Share: <EMBED>
1.123
1.029
12.34%
16.99
19.05
5.58
 
Fermentables
Amount Fermentable PPG °L Bill %
21 lb United Kingdom - Maris Otter Pale21 lb Maris Otter Pale 38 3.75 90.1%
1 lb Belgian - Special B1 lb Special B 34 115 4.3%
6.1 oz German - CaraMunich II6.1 oz CaraMunich II 34 46 1.6%
15 oz Brown Sugar15 oz Brown Sugar 45 15 4%
23.32 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Boil 60 min 9.85
0.5 oz Challenger0.5 oz Challenger Hops Leaf/Whole 8.5 Boil 30 min 7.15
0.9 oz Fuggles0.9 oz Fuggles Hops Leaf/Whole 4.5 Boil 0 min
0.15 oz Challenger0.15 oz Challenger Hops Leaf/Whole 8.5 Boil 0 min
8 oz Cascade8 oz Cascade Hops Leaf/Whole 7 Dry Hop 10 days
 
Other Ingredients
Amount Name Type Use Time
1.5 oz oak chips Other Secondary 45 days
 
Yeast
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
Midnight Sun Brewing Company: Arctic Devil Barley Wine clone

(5 gallons/19 L, all-grain)
OG = 1.121 FG =1.033
IBU = 25 SRM = 21 ABV = 13.2%

This is an English-style barleywine brewed once each year and then aged in oak barrels several months before being released each fall.

Ingredients
21.5 lbs. (10 kg) Maris Otter pale ale malt
1 lb. (0.45 kg) Special B malt (138 °L)
6.1 oz. (0.17 kg) Caramunich II malt
15 oz. (0.43 kg) brown sugar
5 AAU Fuggle hops (60 min.) (1 oz./28 g at 5% alpha acids)
3.75 AAU Challenger hops (30 min.) (0.5 oz./14 g at 7.5% alpha acids)
0.9 oz. (26 g) Fuggle hops (0 min.)
0.15 oz. (4.3 g) Challenger hops (0 min.)
8 oz. (227 g) Cascade hops (dry hop)
1.5 oz. (43 g) medium toast American oak chips
Wyeast 1728 (Scottish Ale) or White Labs WLP028 (Edinburgh Scottish Ale) yeast
¾ cup (150 g) dextrose (if priming)

Step by Step
Mash at 148 °F (64 °C) for 60 minutes. Collect enough wort for a 3.5-hour boil adding hops in the final hour of the boil per the ingredients list. At the end of the boil, give the wort a long stir and let settle for 15 minutes. Cool, aerate heavily and transfer to the fermenter. Ferment at 68 °F(20 °C) until finished, then transfer the beer into a secondary vessel with the sanitized oak chips. You can sanitize the oak chips by boiling them in 1 cup water for 15 minutes or you can try soaking these in wine or a spirit of your choice. Midnight Sun will barrel age Arctic Devil for 10–12 months in American oak barrels of various origins. We recommend 1-2 months on the oak chips, tasting regularly until the desired level of oak flavor is achieved. Dry hop the beer for ten days, then bottle or keg. Carbonate to 2.4 volumes CO2.

Extract with grains option:
Substitute the Maris Otter pale malt in the all-grain recipe with 15 lbs. (6.8 kg) Maris Otter liquid malt extract. Place the crushed grains in a grain bag and steep in 5 gallons (19 L) water as it heats up to 170 °F (77 °C). Remove the grain bag and allow to drain back into the kettle. Bring to boil and boil for 60 minutes, adding the hops according to the ingredients list. Follow the remaining portion of the all-grain recipe.
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Last Updated: 2019-03-03 17:03 UTC
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