Imperial Barleywine (63) Double Malted Bliss (16 ratings)

All Grain Recipe

Submitted By: bonjour (Shared)
Members can download and share recipes

Brewer: Fred Bonjour
Batch Size: 4.75 galStyle: English Barleywine (19B)
Boil Size: 9.74 galStyle Guide: BJCP 2004
Color: 13.1 SRMEquipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Bitterness: 54.3 IBUsBoil Time: 240 min
Est OG: 1.161 (36.4° P)Mash Profile: Single decoction 2 step Mash 146 158
Est FG: 1.029 SG (7.4° P)Fermentation: My Aging Profile
ABV: 17.9%Taste Rating: 41.0

Amount Name Type #
27 lbs 8.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
4.00 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 2
4.00 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 3
4.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4
4.00 oz Special Roast (Briess) (50.0 SRM) Grain 5
1.00 oz Magnum [15.8%] - Boil 90 min Hops 6
2.00 oz Goldings, East Kent [4.1%] - Boil 15 min Hops 7
1.00 oz Goldings, East Kent [4.1%] - Steep 0 min Hops 8
3.0 pkgs Nottingham Yeast (Lallemand #-) Yeast 9
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 10

Taste Notes


6/1/07 24,4 b 1.068 (6 days) 6/2/07 23.2 brix 1.059 (7 days) 6/3/07 23 1.058 6/9/07 22.8 1.056 (65%) 1/30/2008 23.4 2/9/2008 pitched a Growler of Active yeast 1272 3/1/2008 1.030


by bonjour

They don't come better than this beer. Even Charlie did a double take when he tasted it. Very, very smooth.

This looks badass

by spoonyluv

the recipe and the web site! comment test!

I've been wanting to do a Barleywine...

by BeerSmith

I've been looking for a good Barleywine recipe - this might just be the one!

17.9% - WOAH!!!!!

by lmorse

That's some barley wine. I guess you have to sip carefully!


by dalk1


by ohararp

So how long do you let this badboy age for? I did a 12% barleywine and after 6 months its just starting to mellow out.

What size mash tun?

by cy2989

How did you mash 27.5 pounds of Maris in a 10 gal cooler? Even if you steep the caramel malts separately you can't fit that much grain into a 10 gal cooler.

Two Mash Tuns

by sacrifice

@ cy2989: Try two mash tuns spliting everything. It works.

0000000000 yes plz :)

by tazuk

now i just got to make this lol how mutch total water was for mash and wot did you sparge to mmmmmmmmmmmmmmmmmmm

Aging this beer?

by Plentyofpints

Anyone try aging this beer in whiskey barrels?


by imnotl8

Made this recipe with a few alterations but I am having a hard time getting this to carbonate. I did not repitch any yeast in the secondary... Is that my problem or does it just take a LONG time?

Grain Bill

by JayWhiteNM

You can fit up to 30 Lbs. in a 10-gallon cooler if you drop your grist ration to 1qt/Lb.

Any problem with fermentation?

by tibek

How did you manage to fermentu it up to ~18% ABV, while Wyeast says 1272 alcohol tolerance is 10% ABV?

Real nice

by jah777

I brewed this but modified the recipe a bit. I used 34 lbs of base malt, 1 lb caramel 60, and 6 oz special roast. I used two 10 gallon mash tuns and enough mash and sparge water to do a four hour boil and end up with 5 gallons. I started off with a couple packets of US-04 and after 9 days I pitch a 2 L starter of WLP099 Super High Gravity Yeast. I added extra sugar to attempt to bump up abv and thin it out, and added another vial of WLP099 a couple weeks later. I couldn't get it to go below 1.040 though. I ended up with a 16% beer at 1.040, which is less attenuation than I hoped for, but it is still great. I kegged this after 5 months with about 2 tbl spoons of vanilla extract and 5 oz bourbon and it was mighty tasty.

Go to barleywine

by monkey820

We've brewed this twice now, and both times it's been great. For the high abv, the sweetness of it really masks it. This is the perfect after dinner beer.

re: Any problem with fermentation?

by elobilo

Normally another yeast is used when the original yeast reaches its alcohol tolerance, such as champagne yeast. Also, sometimes not all the malt is added at once but feed over a couple of times. I.e. I would decrease the initial pale malt and volume but then add the equivalent in spray malt (cooked with equivalent water) a couple of times over the fermentation when most of the original malt has converted.

This website is using cookies. More info. That's Fine