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17D1. English Barleywine

344 calories 33.8 g 12 oz
Beer Stats
Method: All Grain
Style: English Barleywine
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 344 calories (Per 12oz)
Carbs: 33.8 g (Per 12oz)
Created Monday August 28th 2017
Amount Fermentable Cost PPG °L Bill %
18.50 lb United Kingdom - Pale 2-Row18.5 lb Pale 2-Row 38 2.5 92.5%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L - (late boil kettle addition) 34 40 3.8%
12 oz American - Caramel / Crystal 120L12 oz Caramel / Crystal 120L - (late boil kettle addition) 33 120 3.8%
320 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Horizon1.25 oz Horizon Hops Pellet 12.5 Boil 60 min 49.98 41.7%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 9.69 33.3%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 1 min 0.52 25%
3 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
7.5 gal Single Infusion Infusion 152 °F 90 min
4.68 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
9.23 g Chalk Water Agt Mash 1 hr.
4.98 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.47 g Gypsum Water Agt Mash 1 hr.
29.24 ml Phosphoric acid Water Agt Mash 1 hr.
7.04 ml Phosphoric acid Water Agt Sparge 1 hr.
Wyeast - London Ale 1028
1 Each
Attenuation (avg):
Optimum Temp:
60 - 72 °F
Fermentation Temp:
62 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 636 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 1.8 Volumes
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Slowly raise the temperature to 70◦F over the last 1/3 of fermentation.
Cold conditioning (~40◦F) for several months will improve beer.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 11.36 45.5  
Strike water volume at mash thickness of 1.25 qt/lb 6.25 25  
Grain absorption losses -2.5 -10  
Remaining sparge water volume 5.11 20.5  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 8.61 34.5  
Boil off losses -3 -12  
Hops absorption losses -0.11 -0.5  
Amount going into fermentor 5.5 22  
Total: 11.36 45.5

Overall Impression:
A showcase of malty richness and complex, intense flavors. Chewy and rich in body, with warming alcohol and a pleasant fruity or hoppy interest. When aged, it can take on port-like flavors. A wintertime sipper.

Very rich and strongly malty, often with a caramel-like aroma in darker versions or a light toffee character in paler versions. May have moderate to strong fruitiness, often with a dark- or dried-fruit character, particularly in dark versions. The hop aroma may range from mild to assertive, and is typically floral, earthy, or marmalade-like. Alcohol aromatics may be low to moderate, but are soft and rounded. The intensity of these aromatics often subsides with age. The aroma may have a rich character including bready, toasty, toffee, and/or molasses notes. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics, and generally more muted malt aromas.

Color may range from rich gold to very dark amber or even dark brown (often has ruby highlights, but should not be opaque). Low to moderate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears well with brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.

Strong, intense, complex, multi-layered malt flavors ranging from bready, toffee, and biscuity in paler versions through nutty, deep toast, dark caramel, and/or molasses in darker versions. Moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging). Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Moderate to high fruitiness, often with a dark- or dried-fruit character. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to somewhat bitter. Pale versions are often more bitter, better attenuated, and might show more hop character than darker versions; however, all versions are malty in the balance. Low to moderately high hop flavor, often floral, earthy, or marmalade-like English varieties.

Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present. Carbonation may be low to moderate, depending on age and conditioning.

The richest and strongest of modern English Ales. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. Paler varieties won’t have the caramel and richer malt flavors, nor will they typically have the darker dried fruits – don’t expect flavors and aromatics that are impossible from a beer of that color. Typically written as “Barley Wine” in the UK, and “Barleywine” in the US.

Strong ales of various formulations have long been brewed in England, and were known by several names. The modern barleywine traces back to Bass No. 1, which was first called a barleywine in 1872. Barleywines were darker beers until Tennant (now Whitbread) first produced Gold Label, a gold-colored barleywine in 1951. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated and offered as a limited-release winter seasonal specialty. The original barleywine style that inspired derivative variations in Belgium, the United States, and elsewhere in the world.

Characteristic Ingredients:
High-quality, well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles are typical. Characterful British yeast.

Style Comparison:
Although often a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. English versions can be darker, maltier, fruitier, and feature richer specialty malt flavors than American Barleywines. Has some overlap British Old Ale on the lower end, but generally does not have the vinous qualities of age; rather, it tends to display the mature, elegant signs of age.

Vital Statistics:
OG: 1.080 – 1.120
FG: 1.018 – 1.030
IBUs: 35 – 70
SRM: 8 – 22
ABV: 8.0 – 12.0%

Commercial Examples:
Adnams Tally-Ho, Burton Bridge Thomas Sykes Old Ale, Coniston No. 9 Barley Wine, Fuller’s Golden Pride, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom

very-high-strength, amber-color, top-fermented, British-isles, traditional-style, strong-ale-family, malty

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  • Last Updated: 2019-10-29 21:06 UTC