Dark English Barleywine

ABV: 11.30%

IBU: 31

SRM: 30

OG: 1.12

FG: 1.034

Link to article

The following beer recipe is featured in the November/December 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

This darker-than-usual English barleywine recipe is featured in Gordon Strong's article "Size Matters: All About Barleywines" in the November/December 2010 Zymurgy issue.

Strong based the recipe on J.W. Lee's Harvest Ale, which was first brewed in 1985. This barleywine lends itself to extensive aging.

Loading...

Brewed 5 times

The following beer recipe is featured in the November/December 2010 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

This darker-than-usual English barleywine recipe is featured in Gordon Strong's article "Size Matters: All About Barleywines" in the November/December 2010 Zymurgy issue.

Strong based the recipe on J.W. Lee's Harvest Ale, which was first brewed in 1985. This barleywine lends itself to extensive aging.

Ingredients:

  • 10.0 lb (4.5 kg) Maris Otter
  • 10.0 lb (4.5 kg) Vienna
  • 2.0 lb (907 g) Amber malt
  • 1.5 lb (680 g) Wheat
  • 2.0 lb (907 g) Victory
  • 1.5 lb (680 g) Carapils
  • 3.0 lb (1.4 kg) Crystal 60
  • 0.75 lb (340 g) Crystal 120
  • 1.0 lb (454 g) Muscavado sugar
  • 1.0 oz (28 g) Tomahawk whole hops, 16% a.a. (60 min)
  • 0.5 oz (14 g) East Kent Goldings whole hops, 6% a.a. (45 min)
  • 0.5 oz (14 g) Fuggles whole hops, 4% a.a. (30 min)
  • 1.0 oz (28 g) East Kent Goldings whole hops, 6% a.a. (5 min)
  • White Labs WLP English Ale yeast
  • RO water with 1 tsp CaCl2 in mash

Specifications:

Yield: 6 gallons (22.7 L)

Original Gravity: 1.12

Final Gravity: 1.034

ABV: 11.30%

IBU: 31

SRM: 30

Boil Time: 90 minutes

Efficiency: 60%

Directions:

Mash at 152°F (67°C). Collect 8 gallons (30.3 liters), sparging as little as possible. Boil hard for 90 minutes. Oxygenate. Ferment at 68°F (20°C).


Extract Version

Substitute 17.6 lbs (8 kg) liquid malt extract (English preferred) for the first four malts. Steep remaining grains in 158°F (70°C) water for 30 minutes, drain, add extract, bring to boil, and follow remaining recipe.


Join for Less Than a Pint

Subscribe for only $4.99/month

Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.

Let’s Brew This