Blue Whale Pale Ale (Barley Wine)

5 gallons

9.9 lbs Unhopped Wheat Malt Syrup
1 lb 40L Crystal Malt
1 lb Munich Malt 10L
1½ oz Chinook Hops (boil 60 mins)
1 tsp Irish Moss (boil 60 mins)
¾ oz Chinook Hops (boil 10 mins)
¾ Willamette Hops (boil 10 mins)
½ oz Perle Hops (boil 10 mins)
¾ cup corn sugar for bottling
White Labs WLP001 California Ale or Safale US-05

original gravity 1.075
final gravity 1.018-1.020
alcohol content 7.4%

Steep crushed malted grain in about 3 gallons of 150°-155°water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup Malt syrup. Return to a boil, then add 1.25 oz of Chinook Hops and 1 tsp of Irish Moss and boil for 60 minutes. Add the 3 flavors of hops for the last 10 minutes of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Add the worst to cool water to fill to the 5.5 gallon mark. Add your yeast when the wort is 75°-80°, and aerate this beer heavily to get all the sugars fermented. Let the wort cool to about 70 over the next few hours and ferment at 68°-72° until complete (normally 7-10 days). Bottle, and age for 5-8 weeks to allow for full maturation.