BeerSmith™ Recipes and Web Editor

Notes

Inspired by the Brewing With Style recipe in the Nov. '12 BYO, with Marris Otter, Crystal 15 v. 20, and Victory malt in place of the Crystal 80. 3-12 hours after pitching yeast, re-dose with another round of O2 American Barley Wine These ales range from amber to deep red/copper-garnet in color. A caramel and/or toffee aroma and flavor are often part of the malt character along with high residual malty sweetness. Complexity of alcohols is evident. Fruity-ester character is often high. As with many American versions of a style, this barley wine ale is typically more hop-forward and bitter than its U.K. counterpart. Low levels of age-induced oxidation can harmonize with other flavors and enhance the overall experience. Sometimes sold as vintage releases. Category: Strong Ales Pale Dark 11-22 SRM (Color) Low High 60-100 IBU (Bitterness) Low High 8.4-12% ABV (Alcohol) Food Pairings • Beef Cheek • Strong Blue Cheeses • Rich Desserts Glassware
& Serving Temperature Snifter 
50-55 °F Commercial Examples • Bigfoot, Sierra Nevada Brewing Co. • Old Foghorn, Anchor Brewing Co. • Old Crustacean, Rogue Ales Appearance Color Amber to Deep Red or Copper-Garnet Clarity Clear to Brilliant Carbonation (Visual) Slow to Medium Rising Bubbles Flavor/Aroma Alcohol Noticeable to Hot Hop Hop aroma and flavor are medium to very high. Hop bitterness is high. American-type hops are often used, but not necessary for this style. Malt Caramel, Toffee, Bready, Sweet Esters Fruity-ester flavors are often high. Phenols Not common to style. Fermentation By-Products Very low levels of diacetyl may be acceptable. Sensations Body Mouth-Coating to Sticky Carbonation Low to Medium Finish Length Medium to Long Attenuation Medium Ingredients Hops Magnum, Chinook, Centennial, Amarillo Malt Pale, Crystal, Pale Chocolate, Special "B" Water Varies Yeast Ale