Well it’s barleywine brewtime! I’m taking a recipe I was given by a fellow brewer, tweaking it a little for personal brewing preferences and brewing up 10 gallons of it. For me it’s the only way barleywine lasts more than a year since I love the stuff. This particular recipe I find interesting since it could be thought of as American or English barleywine. I’ll probably submit it to a competition as both and see what kind of results I get.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 10 gal |
120 min |
70.7 IBUs |
20.5 SRM |
1.105 SG |
1.026 SG |
10.6 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| English Barleywine |
19 B |
1.08 - 1.12 |
1.018 - 1.03 |
35 - 70 |
8 - 22 |
1.6 - 2.5 |
8 - 12 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Maris Otter |
20 lbs |
47.34 |
| Melanoiden Malt |
4 lbs |
9.47 |
| Rye, Flaked |
4 lbs |
9.47 |
| Vienna Malt |
4 lbs |
9.47 |
| Caramel/Crystal Malt - 80L |
2 lbs |
4.73 |
| Victory Malt |
2 lbs |
4.73 |
| Caramel/Crystal Malt - 60L |
1 lbs |
2.37 |
| Special B Malt |
0.25 lbs |
0.59 |
| Light Dry Extract |
3 lbs |
7.1 |
| Sugar, Table (Sucrose) |
2 lbs |
4.73 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Nugget |
4 oz |
60 min |
Boil |
Pellet |
13 |
| Styrian Goldings |
1.5 oz |
30 min |
Boil |
Pellet |
5.4 |
| Cascade |
2 oz |
0 min |
Boil |
Pellet |
5.5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Lactic Acid |
20.00 ml |
60 min |
Mash |
Water Agent |
| Calcium Chloride |
16.00 g |
60 min |
Mash |
Water Agent |
| Gypsum (Calcium Sulfate) |
8.00 g |
60 min |
Mash |
Water Agent |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Scottish Ale (1728) |
Wyeast Labs |
71% |
55°F - 75°F |
Notes
| Used a Scottish Export as a giant yeast starter. Split the cake between the two fermenters. grain absorption will be about 4.5 gallons. 13 pre boil gallons. so about 18 gallons of brewing water needed. |
