Xander's Rye Wine

American Barleywine by Cezar Jenkins

Type Partial Mash
Batch size 3.0 gal
Boil time 50 min
Efficiency 80.0%

Fermentables

Name Amount Use PPG
Golden Light DME Briess 5.0 lb – 43
Rye Malt Briess 4.0 lb – 29
Chocolate Rye Malt (Roasted Malt) Weyermann® 0.25 lb – 31

Hops

Name Amount Time Use Form AA
Centennial United States 1.0 oz 50 min Boil Pellet 10.5%
Tradition Germany 1.5 oz 30 min Boil Pellet 6.0%
Tradition Germany 0.5 oz 5 min Aroma Pellet 6.0%

Yeasts

Name Lab Attenuation Temp
Safale S-04 S-04 Fermentis 70.0% 60°F – 60°F

Notes

Haven't tried this out yet, just spitballing.

====================== Beta-glucan rest at 95 to 113 degree F to reduce the gumminess.