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Old 03-20-2008, 02:14 AM   #1
Professor Frink
Professor Frink's Avatar
Sep 2006
San Diego, CA
Posts: 3,085
Liked 19 Times on 16 Posts

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


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.
Primary: Cherrywood Smoked Porter
60 Minute IPA
On tap:Amber Ale
Milk Stout



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Old 03-20-2008, 02:20 AM   #2
Vendor and Brewer
Bobby_M's Avatar
Aug 2006
Whitehouse Station, NJ
Posts: 23,379
Liked 1791 Times on 1139 Posts

Thanks, I was looking for a bw recipe and I actually have all the malt required and most of the hops. I'll probably brew a pale ale as the "starter".
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Old 09-14-2008, 03:34 AM   #3
Aug 2008
Posts: 24

know this is an old post, but out of curiosity any good partial mash or extract Barley Wines, I have tried to do full grain but do not have the volume pot I need for the steep/sparge

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