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

Fine Line Barleywine

back to search Back to Search  Style Details 

Fine Line Barleywine

back to search Back to Search  Style Details 

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

American Barleywine

Description:

This recipe is an adaptation of Rob Bradley's "Russian Empirical Stout" from page 5--6 of Cats Meow II.

If I could do it all over again, I'd add more rosemary and quaff a few ith a venison steak. Rob Bradley had a very good idea when he didn't add finishing hops. The chicory and malt alone give a hell of a nose but Rob didn't use chicory).

By all means let it age a few months! Though it's wonderful after one month, it becomes heavenly, as I'm finding out tonight!

**Okay, okay, I know the original gravity is a little low for a barleywine (and on the roasty side too); so sue me. No matter what it is, this is the first brew I'm confident enough to enter in a competition, if there's enough bottles left by Xmas.

Ingredients:

  • 5.3 pounds, Edme dark SFX
  • 6 pounds, Briess Amber DMX
  • 1--1/2 pounds, Briess crystal malt (60L)
  • 1/3 pound, Briess chocolate malt
  • 1/3 pound, Briess black patent malt
  • 2 ounces, Cluster pellets (90 minute boil)
  • 1--1/2 ounces, Northern Brewer pellets (90 minute boil)
  • 1 teaspoon, dry rosemary (30 minute boil)
  • 3 tablespoons, roasted chicory root (30 minute boil)
  • ale yeast (primary ferment)
  • champagne yeast (secondary ferment)
  • 1/2 cup, corn sugar (priming)

Beer Profile

Original Gravity: 1.082
Final Gravity: 1.022
Alcohol by Vol: 7.86%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

I used the standard "bring specialty malts to a boil" method, and boiled only about 3 gallons of wort in my crappy ceramic coated pot which is about to become a bath chiller.

Source: