extract barley wine recipe

mjm76 · 10-23-2006, 01:29 PM

Does anyone have a good extract recipe for barley wine. I have actually never tried a commercial version of barley wine, but the idea of a high gravity beer with long aging possibility is intriguing to me.

debtman7 · 10-23-2006, 02:56 PM

I'm looking too, and given the cost and time involved in a barleywine, I think getting the recipe right would be key

One thing I've found is that barleywine is a pretty generic description and other than being 'strong', the flavor of various versions exists along a wide spectrum... My wife and I enjoyed the Avery Hog Heaven barleywine (at $5 a bottle, semi affordable) as it had an intense hop and spice flavor that was almost overpowering, but quite nice. However we also recently sampled a bottle of AleSmith's Old Numbskull ($15 a bottle ouch!) which we weren't so fond of. It was overwhelmingly malty, without a whole lot of hop flavor to balance it. I think we're just not fans of big malty beers, we tried the Trappist Rochefort 10 which also didn't do much for us...

So if anyone has a barleywine recipe along the lines of the hog heaven, I'd love that.

wildcatgrad7 · 10-24-2006, 01:06 AM

AMERICAN BARLEY WINE (STRONG ALE)

12# COOPERS LIGHT MALT EXTRACT
1# BELGIAN CLEAR ROCK CANDI SUGAR

STEEP UNTIL 165 DEGREES:

1# 80L CRYSTAL MALT
1/2# DARK CARASTAN

HOPS:

2 OZ. CHINOOK 60MIN.
1 OZ. CLUSTER 60MIN.
2 OZ. CRYSTAL 30MIN.
2 OZ. CENTENNIAL 0 MIN.
DRY HOP WITH 2 OZ. CASCADE

AERATE HEAVILY AND FERMENT WITH WHITE LABS CALIFORNIA ALE YEAST!!!!

I RECOMMEND THIS RECIPE COMES FROM MY LOCAL BREW MART AND THEY OWN A VERY PRESTIGOUS MICROBREWERY IN SAN DIEGO. GOOD THING ABOUT THIS BARLEY WINE IS A KEGGED IT AFTER 3 WEEKS FROM START TO FINISH AND IT WAS AWESOME CAME OUT AT ABOUT 9.5 PERCENT. STRONG BUT DELICIOUS WOW!!!! TOOK ABOUT 9 DAYS TO FERMENT THEN I ARTICIALLY CARBONATED IN THE KEG WONT HURT TO LET IT SIT IN THE KEG FOR A WEEK OR TWO.

GOOD LUCK HOPE YOU TRY IT!!!

I CALL IT GNARLEY WINE!

Ol' Grog · 10-25-2006, 03:46 PM

2 oz. Centennial for 0 minutes???? throw it in when chilling the wort?
How long did you dry hop? In the primary??
I'm not familar with California white labs ale yeast. I will assume that it is normal ale fermenting temperatures? What was your schedule like? 9 weeks primary, any secondary time? Did you keg with the dry hops still in it?
This sounds like something I'd like to try and not using any kits.

mjm76 · 10-25-2006, 10:39 PM

that does sound interesting I think I might give it a whirl as well. The only other recipe I have been able to come across has been in "The Complete Joy of Homebrewing" Which was 10-12# of lme and 4.5oz either cascade or williamette hops at 60 min and 1.5 oz cascade for aroma

**the_bird** · 10-25-2006, 10:44 PM

Quote:

Originally Posted by Ol' Grog

2 oz. Centennial for 0 minutes???? throw it in when chilling the wort?

Put them in when you take the heat off ("flameout"). Let it stay hot for a minute or two before chilling.

wildcatgrad7 · 10-26-2006, 07:49 AM

ya when you hit 60 min on your wort boil turn the flame off then wait to let the boil die down then add the centennial 0minhops. Then for dry hopping i usually throw the dry hops in the primary when all the crap that is floating on top formed from violent fermentation begins to fall down usually withing 7-10 days.

I would recommend using the white labs California ale yeast very popular and goes great with this recipe. White labs is the best yeast in my opinion. I created a starter with this yeast 24 hours before brewing. The temp is the same as any ale usually at 70-76 during fermentation for me.

I had my barley wine in the primary for 3 weeks then I kegged it and waited a week in the keg to drink age longer if you want. It turned out great but I must warn you it will put you on you’re a**. I am 6’4 230 and 3 pints are good for me. Usually come out to 9-10 percent. Most people say it takes a few month but that is only if you want to age it which im sure makes it taste even better. My barley wine was great so I would just keg it within 4-5 weeks and get it off the yeast after 3 weeks and transfer to secondary for the remanding 2 weeks.

ohh one last thing for the recipe the last 10-15 min of boil add a tablespoon of irish moss this will make you beeer not so murky. oh also for the dry hopping you could but half the hops in the keg in a bag and the rest in the primary after 7-10 days.

Ol' Grog · 10-26-2006, 08:32 PM

Been looking at the ingredients, but is that right....12 POUNDS of Coopers Light Malt extract? Whoa nelly! That's some batch. I can't find the crystal pellets from my LHBS and all they got is a "light amber" clear rock candi. Will that work?

debtman7 · 10-27-2006, 02:37 PM

Quote:

Originally Posted by Ol' Grog

Been looking at the ingredients, but is that right....12 POUNDS of Coopers Light Malt extract? Whoa nelly! That's some batch. I can't find the crystal pellets from my LHBS and all they got is a "light amber" clear rock candi. Will that work?

Barleywines are typically 9-12% ABV, so figure double the fermentables of your average 4-6% homebrew...

Evan! · 10-27-2006, 03:07 PM

Here's mine. Came out VERY nicely. But with that crazy IBU count, it's gonna need at least a year before it calms down. It's really good right now, but the hops are wackay! I HIGHLY recommend the juniper berries and star anise---especially the anise. Go very lightly on it. I said 1/2oz in my recipe, but you can get away with like 3 star pods. I'm not a licorice fan, but it really complements the savory flavors of the base beer quite nicely. By the way, I didn't need to finish with champagne yeast, as some suggest---the Nottingham took me from 1.123 to 1.030! I was very surprised that that dry yeast was able to withstand 12.5% ABV.

Just be careful---blowoffs are probable. Fit a blowoff tube, fo sho.

Oh, yeah, this is a partial-mash formulation---which I would recommend. It doesn't require any extra equipment, just a little more time investment. If you need help with PM, lemme know.

The Burninator

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

19-C Strong Ale, American Barleywine

Min OG: 1.080 Max OG: 1.144
Min IBU: 50 Max IBU: 100
Min Clr: 10 Max Clr: 19 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 17.95
Anticipated OG: 1.123 Plato: 28.63
Anticipated SRM: 20.0
Anticipated IBU: 276.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.104 SG 24.70 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
17.8 3.20 lbs. Pale Malt(2-row) America 1.036 2
8.4 1.50 lbs. Crystal 10L America 1.035 10
4.2 0.75 lbs. Special B Malt Belgian 1.030 120
39.0 7.00 lbs. Briess LME- Gold America 1.035 4
11.1 2.00 lbs. Briess LME- Amber America 1.035 9
16.7 3.00 lbs. Generic DME - Light Generic 1.046 8
2.8 0.50 lbs. Molasses Generic 1.036 80

Potential represented as SG per pound per gallon.

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Pacific Gem Whole 13.60 67.0 60 min.
2.00 oz. Northern Brewer Whole 6.50 42.7 60 min.
1.00 oz. Northern Brewer Pellet 6.50 23.5 60 min.
2.00 oz. Simcoe Pellet 12.00 86.7 60 min.
2.00 oz. Cascade Pellet 5.75 41.5 60 min.
0.50 oz. Pacific Gem Whole 13.60 6.0 15 min.
1.00 oz. Willamette Pellet 4.10 3.9 15 min.
0.50 oz. Willamette Pellet 4.10 1.2 2 min.
1.00 oz. Goldings - E.K. Pellet 6.00 3.6 2 min.

Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Juniper Berries Other 60 Min.(fermenter)
0.50 Oz Star Anise Spice 60 Min.(boil)

Yeast
-----

Danstar Nottingham