Strong Ale - English Barleywine (BJCP 2008)

Top 10 English Barleywine (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Cow Skull Barley Wine	5.5 gal	10.05%	58.98	1.090	1.014		All Grain	3493
English Barleywine for Barrel	5.5 gal	9.12%	98.56	1.093	1.023		All Grain	2766
Bourbon Barrel English Old Ale	5 gal	9.42%	62.43	1.090	1.025		All Grain	2503
English Barley Wine	1 gal	11.28%	79.18	1.112	1.026		All Grain	2449
Dark English Barley Wine	6 gal	10.21%	60.78	1.117	1.039		All Grain	2318
Water into Barleywine	6 gal	9.79%	87.59	1.098	1.023		All Grain	2182
Black Barley Wine	5.5 gal	9.16%	157	1.092	1.022		Partial Mash	2155
English Barleywine	2.64172 L	9.78%	38.63	1.100	1.025		extract	2135
Three Legged Flutist	6.5 gal	10.49%	44.65	1.109	1.030		All Grain	2056
SMASHtronaut Barelywine	5 gal	11.3%	65.63	1.115	1.029		BIAB	1941

Newest English Barleywine (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Ryeway to Heaven Clone	3 gal	14.96%	35.63	1.147	1.033		All Grain	15
Awesome Recipe	1100 L	9.18%	44.02	1.090	1.020		All Grain	101
Barrel aged Ale	12 L	8.72%	43.21	1.089	1.022		All Grain	24
Awesome Recipe	21 L	10.23%	94.55	1.099	1.021		All Grain	75
British Barley Wine	1 gal	11.45%	64.62	1.116	1.029		extract	33
SB English Barley Wine	12 L	9.68%	53.4	1.102	1.028		All Grain	300
Barleywine	30 L	8.26%	48.71	1.081	1.018		All Grain	110
Barley Wine	11 L	11.26%	37.16	1.114	1.029		Partial Mash	94
Barleywine	250 gal	12.93%	39.4	1.100	1.001		All Grain	59
Andy142 Barley Wine	20 gal	10.78%	40.96	1.103	1.021		All Grain	139

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	118	United Kingdom	Grain	base malt	3.75°L	38	72%	5% - 100%
American - Caramel / Crystal 120L	32	American	Grain	crystal malt	120°L	33	4%	1% - 12%
Belgian - Special B	32	Belgian	Grain	roasted malt	115°L	34	4%	1% - 12%
Caramel / Crystal 60L	29		Grain	crystal malt	60°L	34	5%	2% - 29%
US - Pale 2-Row	23	US	Grain	base malt	1.8°L	37	59%	27% - 92%
Munich	19		Grain	specialty malt	6°L	37	13%	5% - 24%
United Kingdom - Pale 2-Row	19	United Kingdom	Grain	base malt	2.5°L	38	71%	19% - 98%
American - Caramel / Crystal 40L	18	American	Grain	crystal malt	40°L	34	5%	1% - 13%
Brown Sugar	18		Sugar	sugar	15°L	45	8%	1% - 18%
Munich - Light 10L	17		Grain	specialty malt	10°L	33	12%	4% - 43%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	79	5	31%	9% - 100%
Fuggles	48	4.5	35%	10% - 100%
Magnum	41	15	47%	7% - 100%
Cascade	27	7	36%	8% - 81%
Target	22	11.5	38%	14% - 80%
Willamette	20	4.5	29%	3% - 100%
Northern Brewer	20	7.8	29%	11% - 60%
Chinook	18	13	32%	11% - 100%
Challenger	17	8.5	33%	11% - 100%
Columbus	15	15	28%	4% - 100%

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Caramel / Crystal 60L	2		Grain	crystal malt	60°L	34	65%	30% - 100%
American - Caramel / Crystal 120L	2	American	Grain	crystal malt	120°L	33	75%	50% - 100%
Belgian - Biscuit	2	Belgian	Grain	roasted malt	23°L	35	23%	20% - 25%
Belgian - Special B	2	Belgian	Grain	roasted malt	115°L	34	27%	17% - 38%
United Kingdom - Chocolate	2	United Kingdom	Grain	roasted malt	425°L	34	73%	45% - 100%

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

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	22	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - Dry English Ale Yeast WLP007	19	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Danstar - Nottingham Ale Yeast	18	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - American Ale Yeast US-05	17	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - London Ale 1028	17	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
White Labs - English Ale Yeast WLP002	10	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
White Labs - California Ale Yeast WLP001	8	White Labs	Ale	High	Medium	76.5%	68°F	73°F
White Labs - Super High Gravity Ale Yeast WLP099	8	White Labs	Ale	Very High	Medium	85%	65°F	69°F
Wyeast - London Ale III 1318	8	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - American Ale 1056	7	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	19	Fining	Boil	64%	4% - 100%
Gypsum	15	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	8	Water Agt	Mash	28%	0% - 91%
Epsom Salt	8	Water Agt	Mash	6%	0% - 25%
Lactic acid	6	Water Agt	Mash	73%	10% - 100%
Whirlfloc	6	Fining	Boil	47%	10% - 100%
Calcium Chloride (anhydrous)	5	Water Agt	Mash	16%	0% - 88%
Baking Soda	3	Water Agt	Mash	3%	0% - 10%
Calcium Chloride (dihydrate)	3	Water Agt	Mash	17%	0% - 50%
Chalk	2	Water Agt	Mash	12%	0% - 24%

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