Beer Recipe of the Week: American Barleywine

"Old Blood & Guts"

American Barleywine

Ingredients for 10 U.S. gallons

15.0 lb (6.8 kg) light liquid malt extract

15.0 lb (6.8 kg) Maris Otter pale malt

5.0 lb (2.27 kg) dextrin malt

3.0 lb (1.36 kg) 55° L crystal malt

2.0 lb (0.9 kg) biscuit malt

2.0 lb (0.9 kg) flaked barley

2.0 lb (0.9 kg) Special B malt

0.5 lb (0.45 kg) wheat malt

2.0 oz 57 g) Cascade whole hops, 5.6% alpha acid, ( (mash hop)

2.5 oz (70 g) Chinook whole hops, 13.5% alpha acid, (90 min.)

2.5 oz (70 g) Galena whole hops, 12.6% alpha acid, (90 min.)

4.5 oz (128 g) Willamette whole hops, 4.3% alpha acid, (30 min.)

5.0 oz (142 g) Cascade whole hops, 5.6% alpha acid, (10 min.)

2.0 oz (28 g) Cascade whole hops, 5.6% alpha acid, (dry)

4.0 oz (113 g) Centennial whole hops, 10.5% alpha acid, (dry)

White Labs WLP 001 California ale yeast (2L starter)

Forced CO₂ to carbonate (2 tsp)

Yeast nutrient: dry yeast packs

Irish moss to clarify

Original Specific Gravity: 1.100

Final Specific Gravity: 1.028

Boiling Time: 120 min

Primary Fermentation: 12 days at 70° F (21° C) in glass

Secondary Fermentation: 14 days at 70° F (21° C) in glass

Directions

Mash grains at 152° F (67° C) for 60 minutes.

Judges' Comments

"Hop finish lingers."

Recipe by: T Bob Daugherty and Rob Kolacny

The Homebrewopedia is intended to serve as a one-stop source of information for homebrewers. Content is user-generated, drawing upon the vast collective knowledge of the world-wide homebrewing community. All homebrewers are encouraged to share their recipes and add to the content of the Homebrewopedia.