Boskoops Appeltje voor de dorst

A Boskoop interpretatiom of the Juicy Loesie by De Molen, an Barley Wine with apples

A double-steeped Barley Wine, rinsed with biological apple juice, and femented with apple-wood, which has been laid in Calvados for 3 months. A taste explosion with a dangerous smoothness!

Recommended drinking temperature: 10...12 ^oC

Bottled:	2019-09-17
Alc. vol.:	12.4%
EBC:	45
EBU:	105
Brew volume:	18 liter
Barleys:	1st Steeping: 2,950gr Pils (3EBC) 740gr Caramel rogge (175EBC) 740gr Cara-aroma (400 EBC) 490gr Lichte Tarwe-mout (3EBC 2nd Steeping: 2,940gr Pils (3EBC) 730gr Caramel rogge (175EBC) 730gr Cara-aroma (400 EBC) 490gr Lichte Tarwe-mout (3EBC)
Hops:	50gr Fuggle (2017) (4.3% @ 90min) 40gr Magnum (2018) (9.9% @ 20min)
Additions:	10 liter biological apple juice as rinsing water 4gr Iers Mos (@ 20 min) 2.2gr yeast nutrition (@10min)
Yeast:	30gr Mangrove Jack M42 New World Strong Ale
SG (start - end):	1.120 - 1.029
Steeping-scheme:	1st Steeping: 1e Steeping-step: 60 minutes with 20 liter Boskoops water (2.0gr gips (CaSO4)) of 64oC at 62oC stirring at every 20 minutes In 15 minutes heating to 70oC 30 minutes rest at 70oC Rinsing: Rinsed with 5.0l liter Boskoops water at 88oC SG(after 1e steeping and rinsing): 1.061 Volume(after 1e steeping and rinsing): 19.8l @ 67oC, wort to let to be cooled 2ns Steeping: 1e Steeping-step: 60 minutes at 62oC stirring at every 20 minutes In 15 minutes heating to 70oC 30 minuten rest at 70oC SG(after 2e steeping-step): 1.100 (82% rendement) Rinsing: Rinsed with 10.0l biological apple juice at 80oC SG(after 2e steeping and rinsing): 1.086 Volume(after 2e steeping and rinsing): 24.8l
Fermentation:	First fermentation of 4 days Second fermentation of 12 dagen, with 50gr sugar in 200ml boiling water in order to get a CO2-cover, plus 150gr apple-wood drenched in Calvados (+7cl) in hopbag
Bottled:	In 30..50cl bottles with Cooper Sugar Drop (eff. 2.52gr sugar per bottle)
Batch-nummer(s):	027
Volume:	4x 0.5l 17x 0.375l 21x 0.33l 9x0.3l