Creative Destruction Barleywine

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Jeff Rankert of Milford, MI, member of the Ann Arbor Brewers Guild, won a gold medal in Category #19: Strong Ale during the 2009 National Homebrew Competition Final Round in Oakland, CA with the help of Susan Rankert. Rankert’s Strong Ale was chosen as the best among 192 final round entries in the category.

To see other winning homebrew recipes from the 2009 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Creative Destruction Barleywine | American Barleywine

Ingredients

  • For 10.5 Gallons (39.75 L)
    • 24.0 lb (10.89 kg) Crisp Maris Otter malt
    • 10.0 lb (4.54 kg) Briess pale malt
    • 1.0 lb (0.45 kg) 60 L crystal malt
    • 1.0 lb (0.45 kg) 120 L crystal malt
    • 1.0 lb (0.45 kg) rapadura sugar
    • 1.25 oz (35 g) Columbus whole hops, 15% a.a. (60 min)
    • 1.25 oz (35 g) Chinook whole hops, 13% a.a. (60 min)
    • 1.0 oz (28 g) Chinook whole hops, 13% a.a. (45 min)
    • 0.5 oz (14 g) Simcoe whole hops, 13% a.a. (30 min)
    • 0.5 oz (14 g) Centennial whole hops, 10.5% a.a. (30 min)
    • 0.5 oz (14 g) Amarillo whole hops, 10% a.a. (15 min)
    • 0.5 oz (14 g) Centennial whole hops, 10.5% a.a. (15 min)
    • 0.5 oz (14 g) Amarillo whole hops, 10% a.a. (1 min)
    • 0.5 oz (14 g) Centennial whole hops, 10.5% a.a. (1 min)
    • 0.5 oz (14 g) Simcoe whole hops, 13% a.a. (1 min)
    • 1.0 oz (28 g) Amarillo whole hops, 10% a.a. (dry)
    • 1.0 oz (28 g) Centennial whole hops, 10.5% a.a. (dry)
    • 1.0 oz (28 g) Simcoe whole hops, 13% a.a. (dry)
    • Wyeast No. 1056 American ale yeast, repitched
    • 5/8 cup (149 mL) corn sugar to prime

    Specifications

    • Original Gravity: 1.101
    • Final Gravity: 1.024
    • ABV: 10.11%

    Directions

    1. Mash grains at 151° F (66° C) for 60 minutes. Mash out at 168° F (76° C) for 15 minutes.
    2. Primary fermentation for 7 days at 68° F (20° C) in steel.
    3. Secondary fermentation for 14 days at 65° F (18° C) in glass.