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Barley Wine
American Barleywine • All Grain • 10 gal
I included the dark crystal malt in this recipe to appease the calculator's want for color. However the long boil should provided the darkening for style. Brew a batch of English mild a week before you brew the Barley Wine. Use the resulting yeast for a big pitch into the Barley Wine. Oxygenate well!
October 9, 2000 pm 06:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 22 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 13 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 3 lbs
English 2-row Vienna
English 2-row Vienna
- 2 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- 4 oz
Chinook - 9.0 AA% whole; boiled 90 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 1 1/2 oz
Willamette - 3.5 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 1/2 oz
Goldings - 3.4 AA% whole; boiled 1 min
Goldings
Mild. Slightly flowery.
-
Wyeast 2565 Kolsch
Wyeast 2565 Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Notes
The Calculator indicated that this recipe was not dark enough fo the style. The darkness is intended to come from a long boil. Dark malts are not needed nor are Crystal malts since high gravity beers are inherintly full bodied and do not require additional body afforded by Crystal malts. Ferment with London Ale yeast from a previous batch of English mild. Barly Wine needs a big pitch of healthy yeas to ferment well.
Style (BJCP)
Category: 19 - Strong Ale
Subcategory: C - American Barleywine
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.104 | 1.080 - 1.120 |  |
| Terminal Gravity: | 1.027 | 1.016 - 1.030 | |
| Color: | 17.4 SRM | 10 - 19 | |
| Alcohol: | 10.3% ABV | 8% - 12% | |
| Bitterness: | 76.9 IBU | 50 - 120 | |
Discussion
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