2010 Barleywine

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David Barber of Orwigsburg, PA, member of the Lehigh Valley Home Brewers, won a gold medal in Category #19: Strong Ale during the 2013 National Homebrew Competition Final Round in Philadelphia, PA. Barber’s Strong Ale was chosen as the best among 277 final round entries in the category and helped earn the 2013 NHC Ninkasi Award Winner title.

To see other winning homebrew recipes from the 2013 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

2010 Barleywine | American Barleywine

Ingredients

  • For 5.5 Gallons (20.82 L)
    • 13.0 lb (5.9 kg) American two-row pale malt
    • 7.0 lb (3.18 kg) Maris Otter pale malt
    • 4.0 oz (113 g) 60° L crystal malt
    • 8.0 oz (227 g) Caravienne® malt
    • 4.0 oz (113 g) light Caramunich® malt
    • 4.0 oz (113 g) 120° L crystal malt
    • 4.0 oz (113 g) 40° L crystal malt
    • 1.0 lb (0.45 kg) cane sugar
    • 1.0 oz (28 g) whole Cascade 8.6% a.a. (120 min/first wort)
    • 1.0 oz (28 g) whole Zeus 15.2% a.a. (60 min)
    • 0.4 oz (11 g) whole Chinook 12.7% a.a. (60 min)
    • 1.0 oz (28 g) whole Centennial 10.5% a.a. (15 min)
    • 1.0 oz (28 g) whole Cascade 8.6% a.a. (0 min)
    • 1.0 oz (28 g) whole Centennial 10.5% a.a. (0 min)
    • 1.0 oz (28 g) whole Simcoe 12.7% a.a. (0 min)
    • 1.0 oz (28 g) whole Amarillo 8.7% a.a., (dry hop)
    • 1.0 oz (28 g) whole Centennial 10.5% a.a., (dry hop)
    • 1.0 oz (28 g) whole Simcoe 12.5% a.a., (dry hop)
    • Wyeast 1056 American Ale yeast
    • 1 tablet Whirlfloc
    • 1.5 g gypsum and 1.8 g CaCl2 to mash

    Specifications

    • Original Gravity: 1.09
    • Final Gravity: 1.019
    • ABV: 9.50%
    • IBU: 76.4
    • SRM: 12

    Directions

    1. Mash in at 149° F (65° C) and hold for 90 minutes.
    2. Primary fermentation for 30 days at 68° F (20° C).
    3. Forced CO2 to carbonate (2.3 vol.).