Barleywine

All Grain Recipe

Submitted By: pjnavarre (Shared)
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Brewer: Paul Navarre
Batch Size: 6.00 galStyle: English Barleywine (17D)
Boil Size: 7.26 galStyle Guide: BJCP 2015
Color: 16.6 SRMEquipment: Mike/Paul's Setup (10gal boil, 15gal mash)
Bitterness: 41.3 IBUsBoil Time: 90 min
Est OG: 1.133 (30.9° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.025 SG (6.4° P)Fermentation: Paul's long term aging profile
ABV: 14.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
21 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs Gladfield Medium Crystal Malt (56.3 SRM) Grain 2
1 lbs Honey Malt (25.0 SRM) Grain 3
1.00 oz Cluster [7.0%] - Boil 60 min Hops 4
1.00 oz Cluster [7.0%] - Boil 30 min Hops 5
1.00 oz Cluster [7.0%] - Boil 15 min Hops 6
1.00 tsp Irish Moss (Boil 10 min) Misc 7
1.00 oz Chinook [13.0%] - Boil 10 min Hops 8
1.05 tsp Yeast Nutrient (Boil 10 min) Misc 9
2.0 pkgs NeoBritannia (Wyeast #1945) Yeast 10
2 lbs 8.00 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 11
12.00 oz Brown Sugar, Light (8.0 SRM) Sugar 12

Taste Notes

After primary, it was thick, warm, and yummy. After Secondary, it was so silky, and the slow warming of the booz comes way at the end.

Notes

2Pkgs of yeast started on 9/25/15 with light DME, then cold crashed 12 hours later, decanted, and repitched on one can of FastPitch on 9/26/15. Added about 3 gallons of extra water to the sparge. Ended up boiling 60 extra minutes 8 gallons down to 7 gallons. Lost a full gallon due to fermentation blow off - DO NOT add more than 5 gallons to a 6 gallon carboy After about 2 months in fermentation it developed a vaccume inside, and keeps sucking in vodka from airlock.

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