The King’s Diamonds
This is a riff on Drew’s classic “Queen’s Diamonds” barleywine that’s slightly updated to modern ingredients and a change in history. Note that the efficiency when working with this much grain is lower than usual.
The King’s Diamonds
(6.5 gallons/25 L, all-grain)
OG = 1.095 FG = 1.020
IBU = 38 SRM = 11 ABV = 9.8%
Ingredients
17 lbs. (7.7 kg) Crisp Chevallier® Heritage malt
6 lbs. (2.7 kg) Crisp Maris Otter malt
13 oz. (370 g) Invert #3 syrup (mix of invert syrup and blackstrap molasses)
18 AAU Magnum hops (60 min.) (1.5 oz./42 g at 12% alpha acids)
1 oz. (28 g) Target hops (whirlpool)
LalBrew Verdant IPA yeast (second generation harvested from a batch of mild)
Step by step
Mash grains at 149 °F (65 °C) for 60 minutes. Mash out at 172 °F (78 °C) for 10 minutes. Vorlauf until the wort is clear and then run off into the kettle. Sparge grains with 3 gallons (11.5 L) of 168 °F (76 °C) water to collect 8 gallons (30 L) in the kettle. Boil wort for 60 minutes, adding the Magnum hops at the start of the boil. When the boil is complete, turn off heat, add the Target hops, stir to create a whirlpool and let rest 20 minutes.
Transfer to your fermenter and pitch yeast. Allow to ferment for up to two months. Package this beer in a keg and force carbonate.
Extract version: Replace malts with 12.5 lbs. (5.7 kg) pale ale dried malt extract. Bring 8 gallons (30 L) of water to a boil. Remove from heat and stir in the malt extract until dissolved. Return to a boil for 60 minutes. Follow the remainder of the all-grain recipe.
