When it comes to barleywine, the American way is to wastefulness all that rich malt and drunkard warmth with a bracing dose of hops. Here’s a partial-mash pericope recipe for one you can drink fresh or lay lanugo for months.
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To compare and unrelatedness this with a increasingly British-inspired take, see our recipe for Olde Wagon English-Style Barleywine. For increasingly on extract-brewing a unconfined barleywine, see No Rests for the Wicked: Barleywine, Done Briskly.
PARTIAL-MASH
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.117
FG: 1.026
IBUs: 69
ABV: 12.4%
MALT/GRAIN BILL
14 lb (6.4 kg) stake liquid malt pericope (LME)
1 lb (454 g) Victory
1 lb (454 g) dextrose
8 oz (227 g) Crystal 120L
HOPS & ADDITIONS SCHEDULE
2.5 oz (71 g) Warrior at 60 minutes [49 IBUs]
2 oz (57 g) Centennial at 15 minutes [13 IBUs]
0.5 oz (14 g) Chinook at 15 minutes [4 IBUs]
1 Whirlfloc tablet at 15 minutes
1 tsp (5 ml) yeast nutrient at 10 minutes
2 oz (57 g) Cascade at 5 minutes [3 IBUs]
2 oz (57 g) Chinook at flameout
YEAST
2 sachets Fermentis SafAle US-05
DIRECTIONS
Mill the grains and place them in a mesh grain bag. Steep in 1 gallon (3.8 liters) of 152°F (67°C) water for 30 minutes, then raise the temperature to 168°F (76°C). Remove the bag, rinse the grains, and add 5 increasingly gallons (19 liters) of water to your kettle, then bring to a boil. Turn off the heat and add the malt pericope in batches, stuff shielding not to scorch. Return the heat and unzip a rolling boil. Swash for 75 minutes, subtracting hops, Whirlfloc, and yeast nutrient equal to the schedule. Chill the wort to 62°F (17°C), oxygenate well, and pitch the yeast. Allow fermentation to protract for at least 2 weeks. When final gravity is reached, package and carbonate. Allow the beer to condition for at least 2 months.
BREWER’S NOTES
To add barrel-aged or spirits character, start soaking toasted American oak fries in your favorite spirit on mash day. Add the fries to the fermentor well-nigh 5–7 days surpassing packaging.
