Strong Ale - American Barleywine (BJCP 2008) - Beer Recipes | Brewer's Friend
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Strong Ale - American Barleywine (BJCP 2008)




Top 10 American Barleywine (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Redneck Rye Wine
7 gal 12.2% 33.28 1.117 1.024
All Grain 7055
Black Barleywine
5.75 gal 11.3% 105.98 1.108 1.022
All Grain 5508
Old Ruffian Clone
5 gal 10.35% 0 1.105 1.026
All Grain 4364
Barleywine for Whiskey Barrel
7.5 gal 9.32% 102.3 1.095 1.024
All Grain 4194
2015.5 - Hair of the Dog Fred
6 gal 10% 80.3 1.107 1.031
All Grain 3598
Double dead guy clone
5.5 gal 9.64% 82.05 1.098 1.024
All Grain 3378
Chocolate Smoked Cherrywood Barleywine
3 gal 9.87% 0 1.100 1.025
All Grain 3342
Borracho Barleywine
3 gal 11.64% 146.62 1.115 1.026
All Grain 2703
French Oak Honey Barleywine
5 gal 16.06% 82.54 1.136 1.033
All Grain 2574
Brown Shugga
12 gal 10.04% 66.42 1.099 1.023
All Grain 2546

Newest American Barleywine (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
test
20.8 L 6.3% 120.78 1.061 1.013
All Grain 37
Whiskey Wash -Scotch
14 gal 11.7% 0 1.133 1.044
All Grain 102
None
2 L 15.45% 39.03 1.157 1.039
All Grain 162
Barleyquin 1.0
5.5 gal 12.23% 80.07 1.114 1.020
All Grain 281
American Barleywine
20.8 L 11.5% 55.93 1.104 1.016
All Grain 219
American Barleywine 2023
5 gal 10.05% 61.52 1.096 1.020
BIAB 165
1940 Truman Stock 2
5.5 gal 8.05% 113.51 1.087 1.026
All Grain 246
IPA Extract Beer
5 gal 8.72% 259.6 1.083 1.017
extract 241
Bartleby
5.5 gal 10.73% 110.61 1.112 1.030
All Grain 283
BdK Barleywine Crystal
12 L 12.36% 117.05 1.107 1.012
Partial Mash 470

Fermentables Used In American Barleywine (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
US - Pale 2-Row 131 US Grain base malt 1.8°L
37 67% 4% - 100%
Caramel / Crystal 60L 55 Grain crystal malt 60°L
34 5% 0% - 14%
United Kingdom - Maris Otter Pale 54 United Kingdom Grain base malt 3.75°L
38 68% 19% - 100%
Special B 50 Grain crystal malt 115°L
34 3% 1% - 9%
Corn Sugar - Dextrose 34 Sugar sugar 0.5°L
42 9% 1% - 30%
American - Caramel / Crystal 120L 33 American Grain crystal malt 120°L
33 3% 1% - 9%
American - Carapils (Dextrine Malt) 30 American Grain crystal malt 1.8°L
33 5% 2% - 15%
Munich - Light 10L 30 Grain specialty malt 10°L
33 17% 3% - 76%
Honey 30 Sugar honey 2°L
35 12% 2% - 49%
American - Caramel / Crystal 40L 29 American Grain crystal malt 40°L
34 7% 1% - 37%

Hops Used In American Barleywine (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Cascade 89 7 20% 3% - 76%
Chinook 79 13 20% 3% - 100%
Centennial 78 10 16% 3% - 50%
Columbus 50 15 25% 4% - 100%
Amarillo 43 8.6 20% 6% - 50%
Magnum 41 15 37% 7% - 100%
Warrior 26 16 23% 8% - 67%
Citra 24 11 24% 3% - 100%
Simcoe 23 12.7 17% 3% - 50%
Willamette 21 4.5 24% 8% - 50%

Steeping Grains Used In American Barleywine (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Caramel / Crystal 60L 4 Grain crystal malt 60°L
34 69% 25% - 100%
American - Caramel / Crystal 20L 3 American Grain crystal malt 20°L
35 83% 50% - 100%
American - Caramel / Crystal 120L 2 American Grain crystal malt 120°L
33 75% 50% - 100%
American - Roasted Barley 2 American Grain roasted malt 300°L
33 31% 13% - 50%
Belgian - Biscuit 2 Belgian Grain roasted malt 23°L
35 19% 13% - 25%
Special B 2 Grain crystal malt 115°L
34 18% 10% - 25%
Honey Malt 2 Grain crystal malt 25°L
37 46% 25% - 67%

Yeasts Used In American Barleywine (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 60 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 33 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 30 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Super High Gravity Ale Yeast WLP099 15 White Labs Ale Very High Medium 85% 65°F 69°F
White Labs - San Diego Super Yeast WLP090 8 White Labs Ale High Med-High 79.5% 65°F 68°F
White Labs - Dry English Ale Yeast WLP007 8 White Labs Ale Med-High Med-High 75% 65°F 70°F
Wyeast - Scottish Ale 1728 7 Wyeast Ale 0.12 High 71% 55°F 75°F
Fermentis - Safale - English Ale Yeast S-04 6 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Omega Yeast Labs - Hornindal Kveik OYL-091 5 Omega Yeast Labs Norwegian Ales 0.12 High/Low 79% 70°F 95°F
Danstar - Nottingham Ale Yeast 5 Danstar Ale Med-High High 77% 57°F 70°F

Other Ingredients Used In American Barleywine (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 31 Fining Boil 66% 6% - 100%
Whirlfloc 20 Fining Boil 60% 0% - 100%
Gypsum 14 Water Agt Mash 34% 0% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 28% 0% - 67%
Baking Soda 5 Water Agt Mash 1% 0% - 6%
Lactic acid 5 Water Agt Mash 76% 21% - 100%
Yeast Nutrient 5 Other Boil 39% 7% - 94%
Epsom Salt 3 Water Agt Mash 10% 0% - 30%
Calcium Chloride (dihydrate) 2 Water Agt Mash 4% 0% - 8%
Chalk 2 Water Agt Mash 1% 0% - 1%

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