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.
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.
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