First of all, it was never meant to be a barley wine. It just sort of happened. Here’s the story.
I wanted to try brewing with fruit. Lately the local supermarket had been stocking blood oranges and Bri and I had been taking full advantage. And the thought occurred to me, why not try my hand at a blood orange ale?
To reproduce this recipe, I suggest following the guidelines provided by Joseph Lavoie of Beercraftr.
I wanted to try an american pale ale. This recipe is based on Beercraftr’s 1-gallon version of Hill Farmstead’s Edward Ale. This beer should be floral and herbal, with a distinctively clean, citrus taste. My own adjustments aimed to experiment with hop substitutions that would still achieve the citrus and pine of the original recipe.
