Recipe Type: All Grain
Yeast: WLP051 - California V
Yeast Starter: 2L (or 2 vials)
Batch Size (Gallons): 5
Original Gravity: 1.099
Final Gravity: 1.022
IBU: 97.2
Boiling Time (Minutes): 75+
Color: 18 SRM
Primary Fermentation (# of Days & Temp): 14d @ 68F
Secondary Fermentation (# of Days & Temp): 21d @ 68F
Tasting Notes: I'd rate it in the high 30s right now, with potential for mid-40s, if it ages well

12.0 lbs. U.S. 2-row pale malt 2.0L
3.75 lbs. Marris Otter (U.K.) 3.0L
1.5 lbs. Munich 20L
1.0 lbs. Crystal (U.S.) (80L)
0.25 lbs. Special B (180 L)
1.5 oz. Summit (16.5%) - 75 mins (FWH)
1.5 oz. Centennial (9.5%) - 20 mins
1.0 oz. Cascades (5.5%) - 15 mins
1.0 oz. Cascades (5.5%) - 7 mins
1.0 oz. Ahtanum (6.0%) - 7 mins
1.0 oz. Cascades (5.5%) - 3 mins
1.0 oz. Ahtanum (6.0%) - 0 mins
1.0 oz. Cascades (5.5%) - 0 mins
1.0 oz. Ahtanum (6.0%) - Dry hop (7 days)
1.0 oz. Cascades (5.5%) - Dry hop (7 days)

Mash with 1.25 ratio @ 152F until conversion complete. Split batch sparge to achieve target OG (will need to boil off accordingly).

Carbonate to 2-2.3 volumes of CO2 (as desired). Age for at least six months

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This is my version of the 9-9-9 Barleywine. At 5 months, it is quite nice, but still hot and rough around the edges. Still it is very drinkable - well-balanced, malty but finishing dry, and with remarkable hop character. By accident, I poured myself a half-liter of this stuff recently (I meant to pour another beer with very similar color), and I drank the whole bad-boy without having to try all that hard. By the time it reaches 9-9-09, it should be in great shape. It will be tough to let it last so long. Thank goodness for a large stash of 2007 Bigfoot.

When I brew this again, and I will, I do not see changing anything. The California V yeast is key to the balance, as it gives the malt character a little more lift and moderates the hops. I also see this aging very well.

However, I recommend against oaking this one, as that may clash oddly with the hops. If you do want to oak it, do not use fresh, American oak, as I do not see the sour, tannic notes from the such oak working well with this beer. Try to find some aged oak or, at least, some French oak, and use something with at least a medium char on it. Dark char is probably even better, and be reserved.


TL