First Barleywine

**rocketman768** · 12-24-2009, 02:55 PM

Code:

English Barleywine - English Barleywine
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Batch Size: 5.000 gal
Boil Size: 5.750 gal
Boil Time: 0.000 s
Efficiency: 70%
OG: 1.099
FG: 1.025
ABV: 9.6
Bitterness: 67.3 IBUs (Tinseth)
Color: 17 SRM (Mosher)

Fermentables
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                       Name        Type   Amount Mashed Yield Color
       Pale Malt (2 Row) US       Grain 5.000 lb    Yes   79%   2 L
 Caramel/Crystal Malt - 60L       Grain 1.000 lb    Yes   74%  60 L
          Light Dry Extract Dry Extract 7.000 lb     No   95%   8 L
              Dark Molasses       Sugar 1.000 lb     No   78%  80 L

Hops
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       Name Alpha   Amount  Use       Time  IBU
 Mount Hood  5.5% 2.000 oz Boil   1.000 hr 46.2
 Willamette  5.0% 1.000 oz Boil 20.000 min 12.7
 Willamette  5.0% 2.000 oz Boil  5.000 min  8.4

Yeast
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                     Name Type   Form    Amount   Stage
 WLP007 - Dry English Ale  Ale Liquid 0.500 cup Primary

Mash
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         Name     Type    Amount    Target       Time
   Conversion Infusion 2.250 gal 148.000 F   1.000 hr
 Batch Sparge Infusion 4.280 gal 165.200 F 15.000 min

Instructions
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0) Add 5.000 lb Pale Malt (2 Row) US, 1.000 lb Caramel/Crystal Malt - 60L, to the mash tun.

1) Bring 2.250 gal water to 157.995 F, 4.280 gal water to 173.980 F, for upcoming infusions.

2) Add 2.250 gal water at 157.995 F to mash to bring it to 148.000 F. Hold for 1.000 hr.

3) Add 4.280 gal water at 173.980 F to mash to bring it to 165.200 F. Hold for 15.000 min.

4) You should now have 5.750 gal wort. Add 0.000 tsp water to the kettle, bringing pre-boil volume to 5.750 gal.

5) Bring the wort to a boil and hold for 1.000 hr.

6) Put 2.000 oz Mount Hood into boil for 1.000 hr.

7) Put 1.000 oz Willamette into boil for 20.000 min.

8) Put 2.000 oz Willamette into boil for 5.000 min.

9) Add 7.000 lb Light Dry Extract, 1.000 lb Dark Molasses, to the boil at knockout.

10) You should have 5.000 gal wort post-boil.
You anticipate losing 0.000 tsp to trub and chiller loss.
The final volume in the primary is 5.000 gal.

11) Cool wort and pitch WLP007 - Dry English Ale Ale yeast, to the primary.

12) Let ferment until FG is 1.025.

This is my first attempt at a barleywine. Anything look bad about this recipe? Any other suggestions? Will this thing need a giant @55 starter?

Gremlyn · 12-24-2009, 05:22 PM

I would say it looks good. Barley wine recipes are tough to pre-judge as they have to age for so long, it's hard to know what the final product will be like. You look to have hit all the main ingredients and are in the right ranges. I say go for it and let us know how it tastes next year

mithion · 12-24-2009, 05:36 PM

It's a sound recipe. I don't know if you've done big beers before, but in case you haven't, make sure you use a blowoff tube on your fermentor or better yet, put your fermentor in a bathtub or shower stall. English yeasts are usually very "active". Combine that with a sugar rich wort and you'll get a stupidly crazy fermentation. Be prepared to clean wort off the ceiling. Good luck!

UnderThePorchBrewing · 12-24-2009, 05:58 PM

The barleywine I did in May/June had similar OG & ABV and used the same yeast WLP007. instead of a starter I brewed a mid range porter 2.5 Gallons and pitched onto the yeast cake and this worked beautifully. the 007 is a very good yeast. a blowoff tube is a good idea. the only problem I had was with the bottling of the porter the yeast does so well i had a couple of bottle bombs. next time will use less priming sugar for the porter. with the barley wine had no problem with carbing and carbed up perfectly using the correct amount of priming sugar, I also had it in secondary for a month. SWMBO and I have enjoyed tasting the barleywine every few weeks seeing how it changes. enjoy

**rocketman768** · 12-25-2009, 12:11 AM

Thanks guys. I think I'll make a 3-4 L starter for this one and use a blowoff for sure.