Style: Barley Wine
Batch size: 5 gallons
Brewed: November 11, 2012
Bottled: December 19, 2012
OG: 1.125  FG: 1.042
IBUs: 54  ABV: 10.87%

Grains
12 lbs 2-Row US Malt
1 lb Flaked Wheat
1 lb 10 oz Caramel 60L Malt
12 oz Caramel 40L Malt
8 oz Biscuit Malt

Sugars / Other Fermentables
6 lbs Light Dry Malt Extract
2 lbs Dark Brown Sugar

Hops
90 min: 2 oz Columbus (14% AA)

Spices
4 lbs Pumpkin
3 tbsp Cinnamon Powder
2 tbsp Ginger Powder
1 tbsp Ground Cloves
1 tbsp Nutmeg
1.5 tsp Allspice

Yeast
2 liter starter of Super High Gravity Ale (White Labs #099)

It didn’t finish as dry as I had thought it would…maybe it’s due to the pumpkin, maybe the yeast was shocked…who knows.
Whatever the case, I’m still going to let this rest until Fall of 2013.

The pumpkin, once again, was a pain in the ass to sparge. Didn’t actually get “stuck”, but was a trickle, and took far longer than it should have. Maybe need to switch to a copper sparge manifold, as opposed to the false bottom.

Next try at a big ass barley wine will be done without pumpkin, and in 2.5 gallon batches, until I get it just right.