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Beer Style: American Barleywine (19C)
Recipe Type: extract
Yield: 5 gallons

American Barleywine



  • 17-1/2 pounds, pale dry extract
  • 3 pounds, crystal malt
  • 1-1/2 pounds, flaked barley
  • 1-1/2 pounds, wheat malt
  • 1 teaspoon, gypsum
  • 1 teaspoon, Irish moss
  • 68 HBUs, Chinook hops (boil)
  • 20 HBUs, Cascade hops (boil)
  • 2-1/2 ounces, Goldings hops (finish)
  • 10 grams, Chinook hops (dry hop)
  • 20 grams, Kent Goldings hops (dry hop)
  • 50 grams, Cascade hops (dry hop)
  • Sierra Nevada ale yeast
  • 1/2 - 1 pound, Herbal hops substitute

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This recipe makes 5 gallons of full-strength barleywine plus 4 gallons half strength. Follow normal procedures, but brew in a 7-gallon kettle and then divide the wort into separate fermenters. The special hops substitute is a mix of hops repeatedly soaked and sparged in lukewarm water for at least 4 hours to eliminate water-soluble off-flavors. Special hops are added to the secondary fermenter about 1 week before kegging. Quantity used depends on quality of herbs/hops.