English-Style Barley Wine

1998 A.H.A. Style Guidelines

Alcohol %

Alc./Vol.

Bitterness

I.B.U.'s

Color

SRM

1.085-1.120

1.024-1.032

8.5-12.2

50-100

14-22

American-Style Barley Wine

1998 A.H.A. Style Guidelines

Alcohol %

Alc./Vol.

Bitterness

I.B.U.'s

Color

SRM

1.085-1.120

1.024-1.032

8.5-12.2

50-100

14-22

Barleywine Recipe

(5 Gal. All-Grain)

Ingredients:

8 lb. British 2-row Malt

4 oz.. British Crystal 50 Malt

8 oz. Lt. Brown Sugar

8 oz. Dark Belgian Candi Sugar

Irish Moss

London ESB Yeast, White Labs German Lager Yeast

Mash Schedule:

152F - 2 hrs., 158F 1/2 hr., 168F 10 min.

Hop Schedule:

1 hr. - .5 oz. Nugget or Admiral Hops

45 min. - 1.5 oz. Kent Goldings Hops

1 min. - 1 oz. Willamette Hops

1 min. - 1 oz. Cascade Hops

Comments: Ferment at 62-68F for 3-6 weeks with London ESB yeast (for flavor development), then rack and repitch with

lager yeast (for high attenuation). Don't bother using champagne yeast; it adds nothing. Ferment at 60F for 1 month or more. Final

gravity should be 1.024. Higher will tend to be too sweet. A beautiful potent beer with heavy body. Age a year or more in

bottles to develop a fine nutty, sherry flavor. Subtle citrus notes in hop flavor. CHOICE!