I just did a 10 gallon batch of my American barley wine a couple days ago. The recipe is below, I just scaled it that is why there are some odd weights. It has been my experience that there are three keys to barley wine. The first is a long boil, dark malts don't replicate the melanoidins created with a long boil. Secondly HUGE pitching rates are essential if you don't want a cloying beer. Third is to add oxygen 12-18 hours after fermentation starts. Good luck
Blitzen "Christmas" barley Wine
American Barleywine
Type: All Grain Date: 8/7/2012
Batch Size (fermenter): 5.00 gal Brewer: Paul Herrera
Boil Size: 8.50 gal Asst Brewer:
Boil Time: 120 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 6.24 gal Brewhouse Efficiency: 83.00 %
Final Bottling Volume: 4.25 gal Est Mash Efficiency 99.6 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
19 lbs 12.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 84.5 %
1 lbs 1.8 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2 4.8 %
1 lbs 1.8 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3 4.8 %
15.8 oz White Wheat Malt (2.4 SRM) Grain 4 4.2 %
4.5 oz Special B Malt (180.0 SRM) Grain 5 1.2 %
2.2 oz Chocolate Malt (450.0 SRM) Grain 6 0.6 %
0.98 oz Warrior [16.70 %] - Boil 60.0 min Hop 7 33.3 IBUs
0.49 oz Citra [13.90 %] - Boil 60.0 min Hop 8 13.8 IBUs
0.49 oz Magnum [13.10 %] - Boil 60.0 min Hop 9 13.1 IBUs
0.49 oz Summit [16.10 %] - Boil 60.0 min Hop 10 16.0 IBUs
0.98 oz Centennial [9.70 %] - Boil 40.0 min Hop 11 17.0 IBUs
0.98 oz Citra [13.90 %] - Boil 30.0 min Hop 12 21.3 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 13 -
2.94 oz Celeia [3.50 %] - Boil 5.0 min Hop 14 4.2 IBUs
Beer Profile
Est Original Gravity: 1.140 SG Measured Original Gravity: 1.105 SG
Est Final Gravity: 1.027 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 15.3 % Actual Alcohol by Vol: 11.4 %
Bitterness: 118.6 IBUs Calories: 370.1 kcal/12oz
Est Color: 18.9 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 23 lbs 6.4 oz
Sparge Water: 4.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 6.80
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 32.45 qt of water at 162.2 F 149.0 F 90 min
Sparge Step: Fly sparge with 4.00 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 180.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes
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