The Driveway Barley Wine

(5 gallons/19 L, all-grain)
OG = 1.096 (24 °P)  FG = 1.020 (5 °P) IBU = 85  SRM = 18  ABV = 10%
I brewed this beer with the Manchester Area Society of Homebrewers (MASH) homebrew club at my home in Bedford, New Hampshire when I was an Assistant Brewer at Anheuser-Busch in Merrimack, New Hampshire.

Ingredients

18 lbs. (8.2 kg) Maris Otter pale malt
1.0 lb. (0.45 kg) crystal malt (60 °L)
1.0 lb. (0.45 kg) light Munich malt
13.5 AAU Columbus hops (60 min.) (1.0 oz./28 g at 13.5% alpha acids)
9.75 AAU Centennial hops (60 min.) (1.0 oz./28 g at 9.75% alpha acids)
9.75 AAU Centennial hops (15 min.) (1 oz./28 g at 9.75% alpha acids)
1.5 oz. (43 g) Cascade whole hops (5 min.)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast (4 qt./4 L yeast starter, OG 1.030)

Step by Step

Mash ale grains in with hard water (target 300–400 ppm hardness) at 150 °F (66 °C) and hold for 60 minutes before lautering. Chill the wort to 70 °F (21 °C), pitch the yeast and ferment at 62–72 °F (16–22 °C).

Extract Option: Replace pale malt with 8.75 lbs. (4.0 kg) Briess Light dried malt extract. Steep grains at 150 °F (66 °C) for 45 minutes in 5.5 qts. (5.2 L) of water. Add water to make 6.0 gallons (23 L), stir in dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at times indicated. Chill the wort to 70 °F (21 °C), pitch the yeast and ferment at 62–72 °F (16–22 °C).