Special Edition Barleywine

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Professor Frink

Well-Known Member
Joined
Sep 20, 2006
Messages
3,100
Reaction score
31
Location
Beacon, NY
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
Boiling Time (Minutes)
120
IBU
94.5
Color
20.3
Primary Fermentation (# of Days & Temp)
7
Secondary Fermentation (# of Days & Temp)
14
Additional Fermentation
age for at least 6 months
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.
 
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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