This past weekend we brewed our Barley Wine, Triton. In 24 hours of brewing, spread across 2 days, we crafted 30 bbls of one ass-kicking beer!
DJ's recipe blended together a ton (actually almost 2) of Maris Otter and Pale Malts, with a touch of dark Crystal Malt (note the color difference between the Pale and Crystal Malts below).
Additions of US Magnum, Golding, and Centennial hops provide substantial balancing bitterness, and ample hop flavor and aroms.
With an OG of nearly 1.096 (23 Plato), this year's Triton should finish up around 10% ABV. I can't wait to do a side-by-side tasting (or 10) of Triton and Hopnami. But for now, Triton is fermenting away happily. The yeast have a long road ahead of themselves; they have no idea what their in for. Look for Triton in early January. Just in time for you to break all of your New Year's resolutions.