All Together Ale
All Together Ale
(3 gallons/11 L, all-grain)
OG = 1.139 FG = 1.035
IBU = 90 SRM = variable ABV = 13.4%
Ingredients
15.5 lbs. (7 kg) Maris Otter pale malt
41 AAU Target hops (180 min.) (3.5 oz./99 g at 11.6% alpha acids)
Yeast nutrient (as directed on package)
3 packs SafAle S-04 yeast
¾ cup corn sugar (if priming)
Step by step
Mash grain at 148–150 °F (64–66 °C), using 5 gallons (19 L) water (ratio 1.2 qt./lb., 2.5 L/kg). At 90 minutes perform a starch-iodine test and mash a further 30 minutes if positive for starch. Run off and sparge with water at about 170 °F (77 °C) to collect 6 gallons (23 L) of wort. Specific gravity of this wort should be about 1.077. Bring to a boil, add the bittering hops and boil down to 3.3 gallons (12.5 L); this may take about 3 hours. Cool to about 70 °F (21 °C), add the yeast nutrient and pitch the yeast. Ferment 10–14 days as close to 70 °F (21 °C) as possible. Rack to secondary for four weeks, rack again and leave for 6–8 months. Keg and force carbonate or prime and bottle, preferably allowing the beer to age a further six months or more. This beer should keep well for several years and I recommend that you do that with at least a portion of it.
Written by Terry Foster
This is the classic method for brewing barleywines — of an extended three-hour boil to reach the extremely high-gravity wort that will go into the fermenter. Note that the final beer will reduce from 6 gallons (23 L) at the start of the boil to 3.3 gallons (12.5 L) going into the fermenter (and around 3 gallons/11 L to be packaged).
