Strong American Ale - American Barleywine

A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.

Flavor Profile: Strong, rich malt flavor with a noticeable hop flavor and bitterness in the balance. Moderately-low to moderately-high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range fro

Ingredients: Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. New World hops are common, although a

BJCP Style Guide

Top 10 American Barleywine Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
10 Year Ale-Definately Sozzled	4 gal	15.71%	63.94	1.128	1.008		All Grain	6756
Barley Wine	5 L	10.65%	60.19	1.097	1.016		BIAB	4651
Barleywine	12 L	13.1%	106.53	1.131	1.031		All Grain	4005
Fast Kveik barleywine	3 gal	17.14%	63.61	1.161	1.030		BIAB	3688
Grandma Morgans Barrel aged rum soaked fruitcake Barleywine	3 gal	10%	99.97	1.092	1.016		BIAB	3620
The Manhattan Project	10 gal	9.98%	107.43	1.105	1.029		All Grain	3521
Trump	19 L	11.25%	54.81	1.102	1.017		All Grain	3048
Lay It Down Klown Double IPA	5 gal	9.25%	74.69	1.086	1.016		All Grain	2731
GP Barley wine	2000 L	9.05%	0	1.092	1.023		All Grain	2396
☆ "Neck Tattoo" ☆	6 gal	11.3%	118.54	1.109	1.023		All Grain	2313

Newest American Barleywine Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Random IPA	12 gal	9.65%	115.61	1.092	1.018		All Grain	11
Munichwine	5.5 gal	11.38%	70	1.110	1.024		All Grain	19
Barleywine/-(pale ale)	6.5 gal	7.95%	140.39	1.085	1.024		All Grain	31
Barleywine	5 gal	10.03%	77.2	1.099	1.022		All Grain	40
Megalodon Imperial Red (BrewZilla)	5.25 gal	9.82%	95.23	1.090	1.015		All Grain	53
american barley wine	40.8 L	10.78%	53.2	1.097	1.022		All Grain	91
Barleywine	3.25 gal	9.39%	116.17	1.099	1.027		BIAB	67
Toast wine	5.5 gal	11.93%	167.39	1.119	1.028		All Grain	72
Old Crusty Barleywine	5.5 gal	12.16%	59.43	1.110	1.017		BIAB	88
Son of JDAM	8 gal	14.65%	97.72	1.135	1.024		All Grain	87

Fermentables Used In American Barleywine Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Pale 2-Row	187	US	Grain	base malt	1.8°L	37	69%	3% - 100%
United Kingdom - Maris Otter Pale	139	United Kingdom	Grain	base malt	3.75°L	38	65%	5% - 100%
Caramel / Crystal 60L	111		Grain	crystal malt	60°L	34	5%	1% - 10%
American - Caramel / Crystal 120L	77	American	Grain	crystal malt	120°L	33	3%	0% - 9%
Special B	77		Grain	crystal malt	115°L	34	2%	0% - 12%
Corn Sugar - Dextrose	74		Sugar	sugar	0.5°L	42	8%	2% - 42%
Cane Sugar	67		Sugar	sugar	0°L	46	7%	0% - 20%
American - Caramel / Crystal 40L	65	American	Grain	crystal malt	40°L	34	5%	1% - 19%
American - Caramel / Crystal 80L	65	American	Grain	crystal malt	80°L	33	4%	1% - 14%
Brown Sugar	55		Sugar	sugar	15°L	45	7%	2% - 27%

Hops Used In American Barleywine Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	194	7	21%	1% - 100%
Centennial	162	10	20%	3% - 100%
Chinook	142	13	20%	3% - 100%
Magnum	95	15	35%	2% - 100%
Amarillo	74	8.6	21%	1% - 100%
Columbus	71	15	22%	3% - 100%
Simcoe	44	12.7	20%	3% - 100%
Warrior	39	16	30%	1% - 100%
Nugget	34	14	33%	7% - 100%
Citra	33	11	23%	3% - 100%

Steeping Grains Used In American Barleywine Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Caramel / Crystal 40L	4	American	Grain	crystal malt	40°L	34	28%	16% - 43%
Caramel / Crystal 60L	4		Grain	crystal malt	60°L	34	49%	29% - 67%
American - Caramel / Crystal 90L	3	American	Grain	crystal malt	90°L	33	79%	38% - 100%
American - Caramel / Crystal 80L	2	American	Grain	crystal malt	80°L	33	42%	33% - 52%
American - Caramel / Crystal 120L	2	American	Grain	crystal malt	120°L	33	26%	14% - 38%
Special B	2		Grain	crystal malt	115°L	34	24%	14% - 33%
United Kingdom - Crystal 60L	2	United Kingdom	Grain	crystal malt	60°L	34	46%	25% - 67%

Yeasts Used In American Barleywine Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	125	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - California Ale Yeast WLP001	39	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	34	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Fermentis - Safale - English Ale Yeast S-04	22	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Super High Gravity Ale Yeast WLP099	22	White Labs	Ale	Very High	Medium	85%	65°F	69°F
White Labs - San Diego Super Yeast WLP090	21	White Labs	Ale	High	Med-High	79.5%	65°F	68°F
White Labs - Dry English Ale Yeast WLP007	20	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	19	Lallemand	Ales	Medium	High	80%	50°F	72°F
Mangrove Jack - New World Strong Ale M42	17	Mangrove Jack	Ale	n/a	High	79.5%	61°F	72°F
Omega Yeast Labs - Hornindal Kveik OYL-091	13	Omega Yeast Labs	Norwegian Ales	0.12	High/Low	79%	70°F	95°F

Other Ingredients Used In American Barleywine Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	97	Water Agt	Mash	20%	0% - 100%
Calcium Chloride (dihydrate)	47	Water Agt	Mash	13%	0% - 44%
Epsom Salt	47	Water Agt	Mash	7%	0% - 38%
Whirlfloc	40	Fining	Boil	49%	0% - 100%
Lactic acid	40	Water Agt	Mash	75%	7% - 100%
Irish Moss	35	Fining	Boil	54%	7% - 100%
Baking Soda	22	Water Agt	Mash	10%	0% - 29%
Calcium Chloride (anhydrous)	19	Water Agt	Mash	11%	0% - 67%
Yeast Nutrient	18	Water Agt	Boil	28%	0% - 100%
Table Salt	13	Water Agt	Mash	5%	0% - 33%

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