Winter’s Barleywine

Winter’s Barleywine

(5 gallons/19 L, all-grain)
OG = 1.097  FG = 1.028
IBU = 70  SRM = 17  ABV = 9.3%

This is kind of a hybrid English/American barleywine.

Ingredients
15 lbs. (6.8 kg) English pale ale malt
1 lb. (454 g) aromatic malt
0.5 lb. (227 g) Carapils® malt
1 lb. (454 g) crystal malt (65 °L) (preferably English)
0.5 lb. (227 g) CaraMunich® III malt
1 lb. (454 g) raw brown sugar
28 AAU Magnum hops (60 min.) (2 oz./57 g at 14% alpha acids)
4.5 AAU Fuggle hops (10 min.) (1 oz./28 g at 4.5% alpha acids)
6 AAU Cascade hops (5 min.) (1 oz./28 g at 6% alpha acids)
2 oz. (57 g) East Kent Goldings hops (whirlpool)
2 oz. (57 g) Styrian Goldings hops (dry hop)
Wyeast 1335 (British Ale II), Omega Yeast OYL-013 (British Ale VI), or LalBrew Nottingham yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

This recipe uses an infusion mash. Use enough water to have a moderately thick mash (1.5 qts./lb. or 3.1 L/kg). Mash in the malts at 149 °F (65 °C) and hold for 60 minutes. Begin recirculating, raise the mash temperature to 169 °F (76 °C), and recirculate for 15 minutes.

Sparge slowly and collect 6.5 gallons (24.5 L) of wort. 

Boil the wort for 60 minutes, adding hops at the times indicated. The sugar is added with 15 minutes left
in the boil. Add the whirlpool hops when the heat is turned off. Stir, and wait an additional 15 minutes before chilling.

Chill the wort to 65 °F (18 °C), then oxygenate and pitch the yeast starter or sprinkle two packets of dried yeast. Ferment until complete. After three days, rouse the yeast gently (if necessary) and allow to free rise in temperature up to 70 °F (21 °C) until finished. Dry hop for three days at room temperature.

Rack the beer, prime and bottle condition, or keg and force carbonate.

Barleywine

(5 gallons/19 L, extract with grains)
OG = 1.097  FG = 1.028
IBU = 70  SRM = 17  ABV = 9.3%

Ingredients
11 lbs. (5 kg) Maris Otter liquid malt extract
0.5 lb. (227 g) Carapils® malt
1 lb. (454 g) crystal malt (65 °L) (preferably English)
0.5 lb. (227 g) CaraMunich® III malt
1 lb. (454 g) raw brown sugar
28 AAU Magnum hops (60 min.) (2 oz./57 g at 14% alpha acids)
4.5 AAU Fuggle hops (10 min.) (1 oz./28 g at 4.5% alpha acids)
6 AAU Cascade hops (5 min.) (1 oz./28 g at 6% alpha acids)
2 oz. (57 g) East Kent Goldings hops (whirlpool)
2 oz. (57 g) Styrian Goldings hops (dry hop)
Wyeast 1335 (British Ale II), Omega Yeast OYL-013 (British Ale VI), or LalBrew Nottingham yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C).

Place the grains in a mesh bag and steep in the hot water for 30 minutes. Remove the mesh bag, then turn the heat off as the bag drains back into the kettle. 

Add the malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the times indicated. The sugar is added with 15 minutes left in the boil. Add the whirlpool hops when the heat is turned off. Stir, and wait an additional 15 minutes before chilling.

Follow the remainder of the all-grain recipe instructions.