Stop waiting for Decemeber to roll around so you can tuck into your Christmas pudding. Brew up a batch of this distinct Barleywine and enjoy a taste of the holiday season any time of year! An English-style Barleywine based on Jason Alstrom's recipe for a traditional Christmas pudding, this is one of the many off-the-wall recipies that can be found in the Project Extreme Brewing book. With a grocery list of spices and dark fruit additions, a bystander might think you were preparing to bake an exotic dessert, rather than brew up a wicked strong beer. Thanks to 14 lbs of malt extract (and some other fermentables), Christmas Pudding Barleywine finishes well over 8% ABV. No doubt the proof is in this pudding.
The Project Extreme Brewing book that was written by Sam Calagione of Dogfish Head Brewing. MoreBeer! President Chris Graham helped edit the book and brewed with Sam.
Once primary fermentation is complete, we recommend transferring to a secondary vessel for 4-6 months of warm aging. Although not included, 1 oz of red wine-soaked medium French Oak cubes can be added during the final 2 weeks of aging to compliment the dried fruit flavors.
Our recipe kits DO NOT include grain bags or yeast. The recommended yeast(s) can be found below. All grains will come milled.
WLP005 - White Labs British Ale Yeast
WY1187 - Wyeast Ringwood Ale Yeast
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|Ready to Drink Within||2-4 Weeks|
|Alcohol Content||High (7-9%)|
|Fermentation Temp Range||64-72|