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Old Sap's Barley Wine

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Old Sap's Barley Wine

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Beer Style: American Barleywine (19C)
Recipe Type: all-grain
Yield: 5 US gallons

American Barleywine


This was my first attempt at a barley wine and I think it turned out quite good. There's a nice balance between the malty sweetness and aggressive hopping with a hint of maple and molasses. Next time I might add more maple syrup to try for a more pronounced maple flavor. Alcohol taste is fairly mild. Carbonation is low.


  • Grain Bill:
  • 10 lbs. 2 Row Pale Malt
  • 4 lbs. Munich
  • 1 lb. Crystal 10L
  • .5 lb. Carapils
  • 2 lbs. Dark Brown Sugar
  • 1 lb. Maple Syrup
  • Hop Schedule:
  • 1 oz. Columbus (AA 14.2%) at 60 min
  • 1 oz. Columbus at 40 min
  • 1 oz. Cascade (AA 7.3) at 30 min
  • 1 oz. Cascade at 10 min.
  • Additions:
  • 1 oz. Whirlfloc at 30 min.
  • Yeast:
  • Wyeast London Yeast (1028)

Additional Instructions

Primary Ferment: 2 Weeks
Secondary Ferment: 4 Weeks

Beer Profile

Original Gravity: 1.109
Final Gravity: 1.029
Alcohol by Vol: 10.48%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash grain at 154F (strike 168F), sparge with 160F water
Collect approximately 7 gallons of wort
Add maple syrup and brown sugar before boil, off the heat, stirring until dissolved to avoid scorching.

Boil for 120 min following above hop schedule. At the end of boil you should have between 4-5 gallons; I had to boil down to approx. 4.5 gallons to hit the OG.