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Potter's Cellarwine

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Potter's Cellarwine

back to search Back to Search  Style Details 

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

American Barleywine


Near black body, off-white head with pronounced hop aroma.


  • 9.00 lb Amber Liquid Extract (12.5 SRM) Extract 64.3 %
  • 3.00 lb Amber Liquid Extract (12.5 SRM) Extract 21.4 %
  • 0.50 lb Chocolate Malt (350.0 SRM) Grain 7.1 %
  • 0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.6 %
  • 2.00 oz Nugget [13.00%] (60 min) Hops 41.7 IBU
  • 2.00 oz Amarillo Gold [8.50%] (30 min) Hops 20.9 IBU
  • 2.00 oz Cascade [5.50%] (60 min) Hops 17.6 IBU
  • 1.00 oz Cascade [5.50%] (15 min) Hops 4.4 IBU
  • 2 Pkgs American Ale II (Wyeast Labs #1272)

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 3 months

Beer Profile

Original Gravity: 1.158
Final Gravity: 1.022
Alcohol by Vol: 17.81%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Steep the crushed grain in 155-170 degree water for 45 minutes. After 45 minutes remove the bag and bring the wort to a boil. Boil the 3 lbs. extract for 60 minutes along with the 2oz of Nugget and Cascade hops. Add the Amarillo Gold at T-30 and the final 1oz of Cascade at T-15 along with the 9 lbs. of the remaining extract.

A starter is recommended for vigorous fermentation and a blowoff is pretty much required.