Compared to a Strong Ale, a Barleywine will be darker, sweeter and a little more bitter.
English-Style Barley Wine Ale
English style barley wines range from tawny copper to dark brown in color and have a full body and high residual malty
sweetness. Complexity of alcohols and fruity-ester characters are often high and counterbalanced by the perception of low to
medium bitterness and extraordinary alcohol content. Hop aroma and flavor may be minimal to medium. English type hops are often
used but not necessary for this style. Low levels of diacetyl may be acceptable. Caramel and some characters indicating oxidation,
such as vinous (sometimes sherry like) aromas and/or flavors, may be considered positive. Chill haze is allowable at cold
temperatures.
Original Gravity (ºPlato):
1.085-1.120 (21.5-28 ºPlato)
Apparent Extract/Final Gravity (ºPlato):
1.024-1.032 (6-8 ºPlato)
Alcohol by Weight (Volume):
6.7-9.6% (8.4-12%)
Bitterness (IBU): 40-60
Color SRM (EBC): 14-22 (28-44 EBC)
Strong Ale
Light amber to mid-range brown in color, strong ales are medium to full bodied with a malty sweetness. Hop aroma should be
minimal and flavor can vary from none to medium in character intensity. Fruity-ester flavors and aromas can contribute to the
character of this ale. Bitterness should be minimal but evident and balanced with malt and/or caramel like sweetness. Alcohol types
can be varied and complex. A rich, often sweet and complex estery character may be evident. Very low levels of diacetyl are
acceptable. Chill haze is acceptable at low temperatures. (This style may often be split into two categories, strong and very strong.)
Original Gravity (ºPlato):
1.060-1.125 (15-31.5 ºPlato)
Apparent Extract/Final Gravity (ºPlato):
1.014-1.040 (3.5-10 ºPlato)
Alcohol by Weight (Volume):
5.5-8.9% (7-11%)
Bitterness (IBU): 30-65
Color SRM (EBC): 8-21 (16-42 EBC)