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.
- 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
Yield: 6 gallons (22.7 L)
Original Gravity: 1.12
Final Gravity: 1.034
Boil Time: 90 minutes
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).
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.
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