Barley Wine Recipe Questions - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Barley Wine Recipe Questions

Thread Tools
Old 10-23-2007, 03:57 PM   #1
Sep 2007
Taichung, Taiwan
Posts: 71

Ok, I am about to attempt my first barley wine, but the recipe is a bit brief. Can some of you more experienced folks flesh it out for me? Here is its:

Barley Wine

12 pounds, dry pale malt extract
1/2 pound, honey
1 pound, dry light malt extract
1-1/2 pounds, corn sugar
2 ounces, Chinook boiling hops (13.2 alpha)
2 ounces, Cascade boiling hops (5.5 alpha)
2 tsp., Irish moss
2 ounces, Fuggles hops (finish)
2 tsp., Sparkeloid
champagne yeast
Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about 1 hour. In last 30 minutes add Irish moss, Fuggles, and sparkeloid. Add to 3-1/2 gallons cold water in fermenter. Pitch yeast and ferment about 7 months. Bottle and age.
Primary Ferment: 7 months

Some things seem odd to me.

(1) Seven months in a primary fermenter seems just plane wrong

(2) As you add the corn sugar in the initial boil this would seem to be a non-carbonated brew right? Is Barley Wine usually not carbonated?

(3) I have never used Sparkeloid. It goes in at the beginning like that?

(4) Just in general, any more tips or comments that don't directly address my question would be much appreciated.

Reply With Quote
Old 10-24-2007, 02:01 PM   #2
Art by David Shrigley
Catfish's Avatar
Jul 2005
Nishinomiya, Japan
Posts: 840
Liked 16 Times on 3 Posts

1- Yeah, 7 months is a long time to be sitting on the protein etc from the break and yeast. You would probably want to move it after a month or so.
2- No. You do carbonate your Barley Wine. It is lower carbonation, but you do add sugar when you bottle (as well as to the boil).
3- I dunno. I think its a fining agent and would be added after fermentation is complete and you are drawing close to bottling time. You can buy some and follow the directions, or skip it.
4- Don't use champagne yeast. You would be better off with a English or American Beer yeast. It doesn't need to be liquid but be sure that you are putting enough yeast in to do the job. Also with out any steeping grains (crystal especially) your sugars are all LME, Honey and Corn. You are going to have a very light, most likely, disappointing and wimpy barley wine.

But really you should listen to this and do what he says:
The Jamil Show- English Barley Wine
The Jamil Show- American Barley Wine
鯰 a.k.a. なまず a.k.a. Catfish

Reply With Quote
Old 10-27-2007, 01:08 AM   #3
Sep 2007
Taichung, Taiwan
Posts: 71

Thanks for the info. Anyone else with more to say?

Reply With Quote
Old 10-27-2007, 01:19 AM   #4
landhoney's Avatar
Apr 2007
West Palm, FL
Posts: 1,349
Liked 9 Times on 9 Posts

You don't have to, but I'd add some specialty grains - like any recommended in those shows - at least steep some in a gain bag.

Reply With Quote
Old 10-27-2007, 01:26 AM   #5
Ó Flannagáin
Registered User
Jan 2007
Wichita Falls, Tx
Posts: 2,998
Liked 30 Times on 22 Posts

Yea, first thing I noticed was no specialty grains. This will be more of an IIPA without.

Reply With Quote
Old 04-13-2010, 11:32 PM   #6
Mar 2010
Tacoma, WA
Posts: 5

Here is where you can find the links to the Jamil Show mentioned above by Catfish:

English Barleywine -

American Barleywine -

Reply With Quote
Old 04-14-2010, 02:28 AM   #7
JLem's Avatar
Jan 2009
Attleboro, MA
Posts: 3,637
Liked 179 Times on 155 Posts

no need to use the champagne yeast. Most good ale yeasts will ferment this just fine and will offer a more true-to-style flavor profile
My Hombrewing Blog

My Beer Cellar

Reply With Quote
Old 04-14-2010, 02:56 AM   #8
Jumbo82's Avatar
Dec 2007
Plymouth, New Hampshire
Posts: 501
Liked 3 Times on 3 Posts

Boiling just 1.5 gallons will result in poor isomerization of the hops. Your IBUs will be less than whats calculated with Beer Smith or a similar program. And with boil-off, you will have less than 5 gallons at the end. If you can boil more than 1.5 gallons to start, that would be much better. If you can't, you will want more bittering hops to compensate. At the very least, I would add the sugar and honey towards the end of the boil to offset this a bit. And you might need to add more water at the end to finish with 5 gallons of wort. As for the specialty grains, it depends what you want. Extract tends to have lower attentuation than all-grain, so you'll likely still have a decent final gravity with your recipe even without adding crystal malts. Personally, I would rather have it finish a bit dry than too malty/sweet, so I wouldn't add any on your first attempt. Maybe it will be closer to a IIPA, but that will still be a good beer. And if it finishes too dry, you could always blend it with a maltier beer. Of course, this is just my opinion and I haven't used extract in a while so take my advice with a grain of salt. Definitely use a ale yeast and if you need to finish up with a wine yeast, you could use that for the final few gravity points. Good luck and let us know how it turns out.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
999 Barley wine recipe Pete08 General Beer Discussion 11 03-16-2016 03:21 PM
Barley Wine Recipe help? JMG680 Extract Brewing 2 05-24-2009 06:44 PM
First Barley Wine and starter questions kbradford Beginners Beer Brewing Forum 3 01-06-2009 04:30 PM
What do you think of this barley wine recipe? fork Recipes/Ingredients 2 07-03-2008 01:47 AM
Barley Wine Recipe Help SimonSez Recipes/Ingredients 2 11-11-2006 04:59 AM

Forum Jump