We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Wanking Fresh Deathbrew

back to search Back to Search  Style Details 

Wanking Fresh Deathbrew

back to search Back to Search  Style Details 

Beer Style: American Barleywine  (19C)
Recipe Type: all-grain
Yield: 10 US gallons

American Barleywine


Oh yes, the gravity on my last Deathbrew was about 1.063, which I consider on the light side. Very nice red color.


  • 20 pounds, 2-row brewer's malt, crushed
  • 4 pounds, 80 L. crystal malt, crushed
  • 5 ounces, Fuggles Leaf hops
  • 2 ounces, Hallertauer leaf hops
  • Yeast

Beer Profile

Original Gravity: 1.063
Recipe Type: all-grain
Yield: 10.00 US Gallons

Click to Print Recipe


Add crushed malt to 5 gallons water at 135 degrees, stir, add a bit of near boiling water to get about 120 - 125 degree protein rest. After thirty minutes of stir-well-every-10-minutes (by the way, I use a pair of 40 quart cooler chests for mashing) add boiling water gradually (usually takes 2 gallons) to raise temperature to 155 degrees. Do this in stages...add a quart or two, stir well, stick in your thermometer, give it 5, read, add, repeat. It takes a while to equilibrate temperatures in the porridge, and you can easily bring your mash to 170 degrees (a no no) if you add too fast. Let this sit with periodic stirring for a few hours until converted. Sparge with 11 gallons of water. Collect up all that good stuff (I sparge off between 11 and 13 gallons depending on how long I want to drink while boiling) and boil roil troil and trouble. About 30 minutes before you finally tire of boiling, add 5 ozs. Fuggles leaf hops. Rejoice in the aroma! Turn off the boil. Caper briefly. Add 2 oz. Hallertauer leaf hops. Cover. Cool. Pour into fermenting vessel, pitch yeast (the cake(s) from your last brew, recently stripped of their beery covering. Or be conventional, and use Whitbread Ale from the packet).

Ed. Note: Father Barleywine's original posting is extremely detailed. We edited it down for this compilation, but you should take a look in the archives at the original if you have the time. It is time well spent.