Barleywine is very much a beer, albeit a very strong and often intense beer! In fact, it’s one of the strongest of the beer styles. Lively and fruity, sometimes sweet, sometimes bittersweet, but always alcoholic.
5 gallon yield, malt extract recipe
10 lbs. Light LME (liquid malt extract)
1 lb. Clear Belgian Candi Sugar
12 oz. Caramel Malt 10L
1 oz. Nugget hops 14.3% for bitterring – 60 minutes in boil
1 oz. Chinook hops 10.3% for flavor – boil 20 minutes
1 oz. Columbus 12.2% hops for aroma – boil 1 minute
High Gravity Ale Yeast (WLP099) – make a starter!
Optional: 1oz Hallertauer for dry-hopping.
Heat 3 gallons of water to 160 degrees. Turn off heat and (using a muslin or nylon bag) steep the Caramel Malt for 10 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract and candi sugar until completely dissolved. Return to a boil, set a timer for 60 minutes, and add the Nugget hops. When there are twenty minutes remaining, add the Chinook hops. When there is one minute remaining, add the Columbus hops. After boiling, cool to 80 degrees or less and top up with bottled water to just over 5 gallons before pitching the yeast. Aerate well and ferment at 72 degrees Fahrenheit until fermentation subsides; this could take two weeks or more! Rack to a secondary fermenter and condition for two more weeks before bottling or kegging. For dry-hopping, add the hops to the secondary fermenter if bottling or to the Cornelius tank if kegging.
O.G. = 1.094
F.G. = 1.018
ABV = 10.0%