Old Fiddlehead Maple Barleywine

(5 gallon/19 L, extract with grains)
OG = 1.085+  FG = 1.020
IBU = 51  SRM = 15  ABV = 8.7%

Ingredients

8.75 lbs. (4 kg) extra-light malt extract
16 oz. (473 mL) Vermont maple syrup (dark)
3.5 (13.2 L) gallons of sap (fresh from the tree)
8 oz. (227 g) Munich malt (10° L)
8 oz. (227 g) caramel wheat (45° L)
8 oz. (227 g) crystal malt (60° L)
8 oz. (227 g) crystal malt (90° L)
8.2 AAU Challenger hops (60 min.) (1.0 oz./28 g of 8.2% alpha acid)
6 AAU Northdown hops (45 min.) (1.0 oz./28 g of 6% alpha acid)
2.8 AAU Kent Goldings hops (30 min.) (0.5 oz./14 g of 5.5% alpha acid)
2.8 AAU Bramling Cross hops (15 min.) (0.5 oz./14 g of 5.5% alpha acid)
2.8 AAU Kent Goldings hops (5 min.) (0.5 oz./14 g of 5.5% alpha acid)
2.8 AAU Bramling Cross hops (2 min.) (0.5 oz./14 g of 5.5% alpha acid)
Wyeast 1968 (Special London) or White Labs WLP002 (English Ale) yeast (make yeast starter)
0.5 cup corn sugar (for bottling)

Step by Step

Heat sap to 160 °F (71 °C) and steep crushed grains for 45 minutes. Remove the grains. Add the malt extract and syrup to the warm grain tea, stir well and bring to a boil. Follow the hop schedule in recipe. After the boil, chill the wort and top up fermenter with the water. Aerate well and pitch yeast starter. Ferment at 65–68 °F (18-20 °C). Transfer to secondary and age two to four weeks. — Vermont Homebrew Supply: Winooski, Vermont