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English Barleywine • All Grain • 5.75 gal


Is there such a thing as a "Triple Sticke?" The base for this brew started with the Classic Styles' Cowboy Alt recipe. BeerTools doesn't have a Sticke category and who knows where this fits in to that, but it seemed to fall in line well with this English BW category. I'm pleasantly surprised with how this turned out. Rich malt character, yet very clean, and balanced well with hop assertiveness. It's still a little hot given the ABV which should mellow with time. I'll update down the line once this cellars for a while.

August 3, 2020  04:38pm

0.0/5.0 0 ratings

Ingredients (All Grain5.75 gal)

  • 19 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 2 lbs Munich TYPE I; Weyermann®

    Munich TYPE I; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout

  • 0.6875 lbs Weyermann CaraMunich® I; Weyermann

    Weyermann CaraMunich® I; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 1.5 lbs Aromatic Malt; Briess

    Aromatic Malt; Briess

    Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.25 lbs Carafa Special® TYPE II; Weyermann®

    Carafa Special® TYPE II; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark-beer aroma, as well as body and mouthfeel to finished beer—but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier

  • 1.25 oz Magnum - 11.6 AA% pellets; boiled 60 min


    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 2.0 oz Tettnanger - 3.1 AA% pellets; boiled 15 min


    Mild, slightly spicy. 'Noble'.

  • 1 tsp Irish Moss - last 10 mins of boil (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Wyeast 1007 German Ale™

    Wyeast 1007 German Ale™

    Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.


- 90 min mash at 149F - 90 min boil - 3 Wyeast smack packs used, oxygenated at pitch and again 24 hours later. - 3 weeks primary at 60F - 3 weeks secondary at 45F - 1 week secondary at 38F - Bottled to 2.5 Vol CO2

Style (BJCP)

Category: 17 - Strong British Ale

Subcategory: D - English Barleywine

Range for this Style
Original Gravity: 1.106 1.080 - 1.120
Terminal Gravity: 1.026 1.018 - 1.030
Color: 17.9 SRM 8 - 22
Alcohol: 10.7% ABV 8% - 12%
Bitterness: 61.4 IBU 35 - 70


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