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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 6332
Black Barleywine
5.75 gal 11.3% 105.98 1.108 1.022
All Grain 4902
Old Ruffian Clone
5 gal 10.35% 0 1.105 1.026
All Grain 4086
Barleywine for Whiskey Barrel
7.5 gal 9.32% 102.3 1.095 1.024
All Grain 3704
2015.5 - Hair of the Dog Fred
6 gal 10% 80.3 1.107 1.031
All Grain 3206
Double dead guy clone
5.5 gal 9.64% 82.05 1.098 1.024
All Grain 3133
Chocolate Smoked Cherrywood Barleywine
3 gal 9.87% 0 1.100 1.025
All Grain 3005
Borracho Barleywine
3 gal 11.64% 146.62 1.115 1.026
All Grain 2349
Brown Shugga
12 gal 10.04% 66.42 1.099 1.023
All Grain 2330
French Oak Honey Barleywine
5 gal 16.06% 82.54 1.136 1.033
All Grain 2297

Newest American Barleywine (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Gnarly Barley
14 L 9.34% 92.9 1.095 1.024
All Grain 158
Braggadocious Barley Wine
5.5 gal 10.93% 61.64 1.105 1.022
All Grain 102
Using Old Hops Barleywine
25 L 10.14% 144.7 1.089 1.018
All Grain 74
Ale X
1800 L 10.45% 71.9 1.103 1.024
All Grain 40
Barleywine Small Batch
2 gal 8.72% 26.22 1.086 1.019
extract 259
Awesome Recipe
6 gal 15.43% 0 1.147 1.029
BIAB 202
barley roberto
100 L 6.92% 24.18 1.070 1.017
All Grain 350
rye wine
5.5 gal 16.69% 61.09 1.134 1.026
All Grain 488
Ruptured Disc Barley Wine
5.5 gal 11.34% 84.21 1.111 1.024
extract 362
BBH Barleywine
40 gal 9.2% 76.55 1.085 1.015
All Grain 174

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 130 US Grain base malt 1.8°L
37 67% 4% - 100%
United Kingdom - Maris Otter Pale 55 United Kingdom Grain base malt 3.75°L
38 67% 19% - 100%
Caramel / Crystal 60L 54 Grain crystal malt 60°L
34 5% 0% - 13%
Belgian - Special B 52 Belgian Grain roasted malt 115°L
34 3% 1% - 9%
American - Caramel / Crystal 120L 33 American Grain crystal malt 120°L
33 3% 1% - 9%
Corn Sugar - Dextrose 33 Sugar sugar 0.5°L
42 9% 1% - 30%
Munich - Light 10L 31 Grain specialty malt 10°L
33 17% 3% - 76%
American - Carapils (Dextrine Malt) 29 American Grain crystal malt 1.8°L
33 4% 2% - 15%
Honey 29 Sugar honey 2°L
35 12% 2% - 49%
American - Caramel / Crystal 40L 28 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 90 7 20% 3% - 76%
Centennial 79 10 16% 3% - 50%
Chinook 77 13 20% 3% - 100%
Columbus 50 15 25% 4% - 100%
Amarillo 43 8.6 20% 3% - 50%
Magnum 38 15 36% 7% - 100%
Warrior 26 16 23% 8% - 67%
Simcoe 23 12.7 17% 3% - 50%
Citra 21 11 24% 3% - 100%
Willamette 20 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%
Belgian - Special B 2 Belgian Grain roasted 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 59 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
White Labs - California Ale Yeast WLP001 32 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - American Ale 1056 29 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Super High Gravity Ale Yeast WLP099 14 White Labs Ale Very High Medium 85% 65°F 69°F
White Labs - San Diego Super Yeast WLP090 9 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
Danstar - Nottingham Ale Yeast 6 Danstar Ale Med-High High 77% 57°F 70°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

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

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 30 Water Agt Boil 67% 6% - 100%
Whirlfloc 19 Fining Boil 61% 0% - 100%
Gypsum 15 Water Agt Boil 32% 0% - 100%
Calcium Chloride (dihydrate) 7 Water Agt Mash 24% 0% - 67%
Lactic acid 6 Water Agt Mash 65% 0% - 100%
Baking Soda 4 Water Agt Mash 2% 0% - 6%
Epsom Salt 3 Water Agt Mash 10% 0% - 30%
Yeast Nutrient 3 Other Boil 37% 7% - 94%
Calcium Chloride (dihydrate) 2 Water Agt Mash 4% 0% - 8%
Chalk 2 Water Agt Mash 0% 0% - 1%

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