The Barley Wine is a labor of love and patience. Barley Wines take a long time to ferment and age so take your time. Pronounced esters and malty sweetness are appropriate and a nice hoppy backbone is nice to avoid a cloying taste.
Brewing a German Bock | E. C. Kraus Homebrewing Blog
This recipe was taken from the Nov./Dec. 2001 issue of Zymurgy magazine and originally created by Greg Kitsock. "Undried" hops refer to wet, freshly-picked hops. Because fresh hops contain moisture, they typically weigh 4-5 times more than dried hops. If you don't have fresh hops, divide the amounts in listed below by 4-5 for dried hop amounts.
The Rogue Chocolate Stout clone is ebony in color with a creamy head that gives way to a rich chocolate truffle finish and pairs well with dessert.
Beer Recipe of the Week: Smoked Robust Porter
Try making this creative IPA recipe!
Honey porter with a hint of coffee, chocolate and licorice. Very dark -SRM35+; thick, long lasting, lacey head, hearty mouthfeel, ABV bordering on barley ...