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American Barleywine

302 calories
Method: All Grain
Style: American Barleywine
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Share: <EMBED>
1.091
1.019
9.45%
62.16
15.5
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
17 lb Pale 2-Row17 lb Pale 2-Row 37 1.8 86.6%
1.25 lb Munich - Light 10L1.25 lb Munich - Light 10L 33 10 6.4%
11 oz Caramel / Crystal 60L11 oz Caramel / Crystal 60L 34 60 3.5%
11 oz Caramel / Crystal 120L11 oz Caramel / Crystal 120L 33 120 3.5%
19.63 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
2.5 oz Cascade2.5 oz Cascade HopsPellet7Boil90 min50.68
1 oz Cascade1 oz Cascade HopsPellet7Boil20 min11.48
1 oz Chinook1 oz Chinook HopsPellet13Boil0 min
 
Mash Guidelines
Amount Description Type Temp Time
20 qtInfusion158 F60 min
Starting Mash Thickness: 1 qt/lb
 
Yeast
Amount:
1
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
2.0 (M cells / ml / ° P) 907 B cells required
Yeast Pitch Rate and Starter Calculator
 
Notes
For extract use 10.2 pounds of Light DME
For extract use 1 pounds of Munich LME

Mash grains at a ratio of 1qt/lb at 158 Fº for 60 minutes. Lauter, dissolve DME and bring to a boil.

Proceed with a 90 minute boil adding hops as per the schedule above.

Chill wort in the fermenter to 68F and pitch both vials of yeast. The fermentation will be violent so a blow-off tube is recommended. Ferment until the gravity stops dropping and is within 5 points of 1.020. If fermentation stalls halfway through, shake the fermenter to rouse the yeast or pitch a fresh vial of yeast.

Once fermentation is complete, rack to a secondary fermenter for 4-6 weeks before bottling. When priming, 1 cup of corn sugar or DME should suffice. The long aging time of Barleywines means less priming sugar is required as the yeast will have more time to convert any unfermented sugars. Once your Barleywine is bottled and sealed to your satisfaction, put them somewhere cool and dark and leave them for at least 6 months. After this aging, try and taste one every few months to see how the flavor changes with extended aging.
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View Count: 395
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Last Updated: 2017-02-23 16:59 UTC
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