Hi folks,
I'm interested in making a 1 gallon batch of Barleywine. Something high gravity and potent.
I have NO experience brewing beers of this magnitude, so looking for advice, or example recipes.
I'm thinking something of the English style with less in the way of hops and more in the way of fruity malty flavours.
Max
Barley Wine
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ThomasBoze
1 gallon of barleywine? 1 GALLON! Great Googlymoogly! Never heard of such foolishness! 
It takes so much work to do a good barleywine - the long mash, the long boil, the complex fermentation, and long maturation period - why would anyone want to do just 1 gallon? Testing a recipe? - that's just a waste of time IMHO.
Tom's Barleywine:
(Its a very long day!)
23-25P
30 IBU's
95% Maris Otter
5% Amber Candi Sugar (to lighten the body)
Mash: 30mins at 95F, 2 hours at 140F, then 45 mins at 158F (trying to develop a highly fermentable wert).
Batch sparge 1 time only (do a small beer with a second batch sparge). A long 3.5 hour boil.
60mins 60% of IBU's: Magnum, Columbus, Tomohawk, Zeus, Nugget, Pioneer, other high alpha-bittering hop.
30mins 30% of IBUs: Fuggle, Kent Golding, First Gold, other Eglish flavor/aroma hop.
Fermentation: Wyeast 1056 (starter size calculated at .75 million cells per degree plato, per milliters of wert), oxygenate with aquarium pump for 30 mins, start fermentation at 60F and let rise to 68F. After 18 hours oxygenate again for 15 mins. After krausen falls (72 hours) mix Amber Candi Sugar with enough hot water to disolve and add to fermenter (you may, or may not, get another krausen). At 70% attenuation let temp rise to between 72-76F until complete. Lower temp to 40F to drop out yeast and then rack off the yeast. At this point you can add 1 oz of your choice toast oak cubes for about 2 weeks to add complexity (moderation is key, easily overdone). Mature at 38F, for at least 6 months. (Note: I have added 100 ml of lager yeast to the keg to help mature the barleywine during the long conditioning period.)
It takes so much work to do a good barleywine - the long mash, the long boil, the complex fermentation, and long maturation period - why would anyone want to do just 1 gallon? Testing a recipe? - that's just a waste of time IMHO.
Tom's Barleywine:
(Its a very long day!)
23-25P
30 IBU's
95% Maris Otter
5% Amber Candi Sugar (to lighten the body)
Mash: 30mins at 95F, 2 hours at 140F, then 45 mins at 158F (trying to develop a highly fermentable wert).
Batch sparge 1 time only (do a small beer with a second batch sparge). A long 3.5 hour boil.
60mins 60% of IBU's: Magnum, Columbus, Tomohawk, Zeus, Nugget, Pioneer, other high alpha-bittering hop.
30mins 30% of IBUs: Fuggle, Kent Golding, First Gold, other Eglish flavor/aroma hop.
Fermentation: Wyeast 1056 (starter size calculated at .75 million cells per degree plato, per milliters of wert), oxygenate with aquarium pump for 30 mins, start fermentation at 60F and let rise to 68F. After 18 hours oxygenate again for 15 mins. After krausen falls (72 hours) mix Amber Candi Sugar with enough hot water to disolve and add to fermenter (you may, or may not, get another krausen). At 70% attenuation let temp rise to between 72-76F until complete. Lower temp to 40F to drop out yeast and then rack off the yeast. At this point you can add 1 oz of your choice toast oak cubes for about 2 weeks to add complexity (moderation is key, easily overdone). Mature at 38F, for at least 6 months. (Note: I have added 100 ml of lager yeast to the keg to help mature the barleywine during the long conditioning period.)
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booldawg
This one's just about coming good for me. I matured in demijohns for 3 months and bottled about 2 weeks ago. TBH I'd just bottle straight from primary next time as it was a PITA with the siphon tube, bottling bucket and re-introducing yeast for priming.
I had a sneaky taster at the weekend and its coming on fine!
Makes 15L
4984g Maris Otter Pale Malt
290g Flaked Maize
195g Crystal Malt
560g Soft Light Brown Sugar
116g Goldings – Copper Hops
27g Goldings – After switch off
2 x Nottingham Yeast
Mash 90 mins at 67c. Boil for 90 mins.
The OG was 1084 and ABV ended up at 9.7%. Should be totally ready come November. TBH I used standard mash and boil times in my lack of experience. Reading above post longer times are suggested which is something you'll have to take into consideration. I'd certainly go with making more than 1 gallon though.
I had a sneaky taster at the weekend and its coming on fine!
Makes 15L
4984g Maris Otter Pale Malt
290g Flaked Maize
195g Crystal Malt
560g Soft Light Brown Sugar
116g Goldings – Copper Hops
27g Goldings – After switch off
2 x Nottingham Yeast
Mash 90 mins at 67c. Boil for 90 mins.
The OG was 1084 and ABV ended up at 9.7%. Should be totally ready come November. TBH I used standard mash and boil times in my lack of experience. Reading above post longer times are suggested which is something you'll have to take into consideration. I'd certainly go with making more than 1 gallon though.
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oblivious
Durden Park have an intresting one: Golden Pride Barley Wine
Quantities for 1 gallon ( 4.5 litres)
3 lb 4 oz (1475 g) Pale Malt
3 oz (85 g) Flaked maize
2 oz (57 g) Crystal Malt
5½ oz (156 g) Soft Light Brown sugar
1½ oz (43 g) Goldings Hops
Ale yeast
Quantities for 1 gallon ( 4.5 litres)
3 lb 4 oz (1475 g) Pale Malt
3 oz (85 g) Flaked maize
2 oz (57 g) Crystal Malt
5½ oz (156 g) Soft Light Brown sugar
1½ oz (43 g) Goldings Hops
Ale yeast
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dave.wilton
Re: Barley Wine
Did anyone brew this Golden Pride Barley wine recipe?
I'm looking for one to brew this Christmas, but I haven't had much experience of complex beers. This one looks quite simple, but will it be any good?
We plan to put it down for a year until next christmas and then dip into a bottle or two each year over the next few. If this recipie isn't going to cut it does anyone have anything that isn't going to involve stepped mashes or masses of oxygenation to keep the yeast alive.
Thanks
Dave
I'm looking for one to brew this Christmas, but I haven't had much experience of complex beers. This one looks quite simple, but will it be any good?
We plan to put it down for a year until next christmas and then dip into a bottle or two each year over the next few. If this recipie isn't going to cut it does anyone have anything that isn't going to involve stepped mashes or masses of oxygenation to keep the yeast alive.
Thanks
Dave