American Barleywine Beer Recipe | All Grain American Barleywine by Myndflyte | Brewer's Friend
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American Barleywine

302 calories 28.2 g 12 oz
Beer Stats
Method: All Grain
Style: American Barleywine
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 302 calories (Per 12oz)
Carbs: 28.2 g (Per 12oz)
Created: Thursday February 23rd 2017
1.091
1.019
9.5%
62.2
15.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale 2-Row17 lb Pale 2-Row 37 1.8 86.6%
1.25 lb American - Munich - Light 10L1.25 lb Munich - Light 10L 33 10 6.4%
11 oz American - Caramel / Crystal 60L11 oz Caramel / Crystal 60L 34 60 3.5%
11 oz American - Caramel / Crystal 120L11 oz Caramel / Crystal 120L 33 120 3.5%
19.62 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Cascade2.5 oz Cascade Hops Pellet 7 Boil 90 min 50.68 55.6%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 20 min 11.48 22.2%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 0 min 22.2%
4.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Infusion -- 158 °F 60 min
Starting Mash Thickness: 1 qt/lb
 
Yeast
White Labs - Super High Gravity Ale Yeast WLP099
Amount:
1 Each
Cost:
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
0.00 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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  • Public: Yup, Shared
  • Last Updated: 2017-02-23 16:59 UTC
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