Barleywine

• Extract Barleywine
• Tim's Barleywine (all-grain)
• Big Old Ball-Sack Barleywine (all-grain)
• Y2K Big Barleywine (all-grain)

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  • Extract Barleywine

    Boil for 1 hour:

    12 lb Fermentatin Settlement bulk light malt extract

    .5 lb honey

    1 lb British Dry light malt extract

    1.5 lb corn sugar

    2 oz Chinook hops (13.2% alpha)

    2 oz Cascade hops (5.5% alpha)

    In last 30 minutes add 2 t Irish moss

    Boil for another 30 minutes:

    2 oz fuggles

    2 t sparkeloid

    Pitch *Champagne* yeast when cool.

    I bottled after 7 months and it was *wonderful.* >From nt@Eng.Sun.COM

  • Tim's Barleywine
    From: Tim Nagode (nagode@draughters.com)

    Ingredients:(for 5 gal.)

    10 lbs. Briess 2-row

    8 lbs. DWC pale malt

    1 lb. carapils

    1 lb. Caramunich

    5 lb. 60 L crystal

    5 lb. DWC Special B

    3 lb. light dry malt extract

    18 AAU Nugget @60

    15 AAU Nugget @45

    Wyeast 1968 (huge freakin' starter)

    EC 118 champagne yeast (to finish it off)

    water treatment - 2 tsp gypsum in mash, 1.5 tsp gypsum in sparge water.

    Brewer's notes: crush and mash in with 24 qts brewing water at 165 d. Temp should settle at around 145 d. Hold for starch conversion for about 2 hours, then mash out at 170 d. for 10 min. Sparge with 5 gal. 170 d. brewing water. Boil for 120 min., adding extract in solution at about 60 min. to end of boil. Chill and aerate the bejesus out of it (pump recommended, shaking can cause hernia), pitch and ferment at around 70 degrees. Primary should slow down after about 10 days, start rousing it regularly (I experienced no oxidation in flavor or aroma) and pitch a big starter of the EC 118 at about 3 - 4 weeks. OG = 1.118 TG ! = 1.028 Fine and bottle with fresh EC118 culture and about a cup of corn sugar.

    Malt flavors dominate, though there is enough bitterness to balance to some degree. This is NOT your basic Bigfoot clone. After 5 months in bottle, maltiness is starting to mellow. Anticipate drying effect during laying down (I put back two 6 packs, will start checking them out in December of 1998.)

    Rates:***

  • Big Old Ball-Sack Barley Wine
    From bignasty@hotmail.com

    Ingredients (for 5 gallons) :

    12 lbs Pale 2-row

    1 lbs Chocolate Malt

    1 lbs Flaked Barley

    1 1/2 lbs Crystal Malt

    1 lbs Carapils

    2 Oz Northern Brewer Hops (60 min.)

    1 Oz Northern Brewer (30 min)

    1 Oz Northern Brewer (last 10 min)

    1 Tablespoon Gypsum (add in mashing water)

    2 packs American Ale Wyeast

    {and of course the brewer's scrotom 5 min}

    Mash grains at 130F for 30 minutes. Then raise temperture to 150F for 60 minutes. Mash out at 170F an allow wort to cool down to about 100F before boiling. (now to the scrotom part) You need to be a bit dirty, so go a day or two without a bath or mow the yard or something. Now disrobe, squat over pot and steep scrotom for 5 minutes (don't worry it's about as hot as a whirlpool). When finished, boil for 60 minutes, adding hops as shown, cool pitch yeast. Ferment 7 days in ! primary, and 14 days in secondary, then bottle. (To follow Triad traditions see below)

    When bottling the brewer must pluck a hair growing from his scrotom, and sterilize it. The hair must then be placed in one of the bottles, and mixed up with the rest. The guy who gets the hair when drinking the beer must brew the next batch of BIG OLD BALL-SACK BARLEY WINE!!!

    No rating

  • Y2K Big Barleywine
    From: Chris Burton, (chrisb@radollweb.com)

    Ingredients for 10 gallons:

    50 lbs. Briess 2-row Brewers malt

    3 lbs. Munich malt

    2 lbs. 60L. Crystal malt

    2 oz. Chinook Hops, whole leaf (120 min)

    1 oz Centennial Hops, whole leaf (75 min)

    1 oz Centennial Hops, whole leaf (30 min)

    1 oz Cascade Hops, whole leaf (15 min)

    2 oz Cascade Hops, plugs (9 days dry hopped)

    White Labs California Ale Yeast (pitched from 1 qt. starter)

    Infusion Mash: (had to perform two mashes as my mash tun only holds 35# of grain) combine malts with water (1.25qt/lb. of grain) and stabilize temp at 154 F. Hold temp for 1.5 hours and mash out at 170 F. Sparge and collect only first runnings (save rest for another, "lighter" beer). Boil wort collected for 120 minutes, adding hops as noted. Chill to 75 F. and add to fermenter, pitch yeast. Ferment in primary for 9 days, then rack to secondary for 28 days. Dry hop in secondary for last 9 days of fermentation. Bottle with 1.25 cup of DME and a fresh yeast culture and then sit on it for at least 6 months, reserving at least one sixpack until following year(If you can! I know I usually sample a bottle or two after the second month)

    O.G. 1.118

    F.G. 1.020

    Tends to be a bit sweet for an american style barleywine, but I prefer it that way. More late hop additions will give it a more pronounced hop flavor. The color was even lighter than I had anticipated, maybe more munich next time or even some special "B" to give it a deeper color.

    Note:drinking this beer too young will usually show a yeasty bite, but it fades with age.

    Rates:***

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