On deck is my first attempt at a Barleywine. Here is the recipe that I just threw together today...

Batch = 5.5

OG = 1.100

90 minute mash @ 148

Mash Water = 8.25 (1.3 qt/lb)

Sparge Water = 3 (185)

Total Water = 11.25

1 gallon of boil off and 1.5 gallons of mash/hop/lauter loss accounted for

***Assuming 60% Efficiency***

38% Two-Row Pale – 9.5 lbs

38% Maris Otter – 9.5 lbs

20% Munich – 5.25 lbs

3% Victory – 12 oz

1% Caramel/Crystal 120L – 4.5 oz

60 minute – 2 oz Nugget

30 minute – 1 oz Centennial and ½ oz Columbus

10 minute – 2 oz Cascade, 1 oz Centennial, and ½ oz Columbus

0 minute – 2 oz Cascade, 1 oz Centennial, and ½ oz Columbus

WLP 001 California Ale (existing cake)

Start the fermentation at 58 degrees and hold for primary fermentation then allow temp to rise to the mid 60’s and hold until finished

Allow to ferment out, transfer off the yeast, and bulk age for a year