Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: Pitch on cake or make 3-4 liter starter
Batch Size (Gallons): 6
Original Gravity: 1.09
Final Gravity: 1.016
IBU: 94.5
Boiling Time (Minutes): 120
Color: 20.3
Primary Fermentation (# of Days & Temp): 7
Additional Fermentation: age for at least 6 months
Secondary Fermentation (# of Days & Temp): 14

This barleywine won me first place at the CARBOY Shamrock open after aging for 9 months. It's a wonderfully complex beer.

Grain Bill

12 lb. 2-row Pale Malt 2 SRM
3 lb. Pilsen Malt 2 SRM
3 lb. Munich Malt 6 SRM
1 lb. Victory Malt 25 SRM
0.5 lb. Crystal 10L 10 SRM
0.5 lb. Crystal 120L 120 SRM
0.25 lb. Chocolate Malt 350 SRM
0.5 lb. Wheat Malt 2 SRM
0.5 lb. Carapils Malt 2 SRM

Hops

0.75 oz. Warrior Plug 17.5 AA 60 min.
0.5 oz. Magnum Pellet 14 AA 45 min.
1.0 oz. Perle Pellet 8.25 AA 30 min.
0.5 oz. Tettnanger Pellet 6.4 AA 15 min.
0.75 oz. Saaz Pellet 4.3 AA 5 min.

Mash 90 min. @ 152 degrees
Mash in 24.4 quarts

The boil time will vary depending on your final volume after sparge (I ended up boiling 10 gallons down for a long time, but you can probably make due with less sparge water or just use first runnings).

I aged 2 months in secondary before bottle conditioning. Nottingham yeast was added at bottling. Carbonated with DME.