This English Barley Wine recipe is for those who enjoy a strong, complex beer with a sherry-like flavor and a hoppy finish. With an ABV of 9.6%, this beer is not for the faint of heart, but its boldness and depth of flavor make it a favorite among beer enthusiasts. Brewed using a combination of pale malt, dark crystal malt, and carapils malt, this recipe also incorporates a blend of three different types of hops, as well as honey and a clarifying agent to produce a rich, full-bodied beer.
English Barley Wine
- 1 Mash tun
- 1 Large boiling pot (at least 30L capacity)
- 1 Heat source (e.g. propane burner or stovetop)
- 1 Immersion chiller or other cooling device
- 1 Fermentation vessel (e.g. carboy or plastic bucket)
- 1 Airlock and stopper for fermentation vessel
- 1 Hydrometer
- 1 Thermometer (preferably digital)
- 1 Auto-siphon or tubing for transferring beer
- 1 Bottling bucket or kegging equipment
- 1 Bottles or kegs
- 1 Bottle capper or kegging system
- 1 Cleaning and sanitizing equipment (e.g. brushes, cleaners, and sanitizers)
For the Mash – Liquor 21 Litres (37 Pints) – Mash Time 1 hr – Temperature 67°c/153 °F
- 16 lb Pale Malt Quantity 7.2kg
- 10½ oz Dark crystal Malt Quantity 300g
- 1¾ lb Carapils Malt Quantity 800g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 30 mins
- 2½ oz (Hops) Northdown 8% When to add – At start of boil (IBU 50.0)
- ½ oz (Hops) East Kent Golding 5.5% When to add – At turn off (IBU 0.0)
- ½ oz (Hops) Target 10.5% When to add – At turn off (IBU 0.0)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
- 1.2 lb Honey Other – When to add – For last 5 mins of boil
To Ferment – 22°C (72°F) – Conditioning 14 weeks at 12°C (54°F)
- 1 Wyeast 1028 London Ale
- Mash the pale malt, dark crystal malt, and carapils malt in 21 liters (37 pints) of water at a temperature of 67°C/153°F for 1 hour.
- After 1 hour, sparge the mash with 27 liters (47.5 pints) of water at 75°C/167°F to collect the wort.
- Boil the wort for 1 hour, adding 2.5 oz of Northdown hops at the start of the boil.
- After 30 minutes of boiling, add 1 tsp of Protofloc to the wort.
- At the end of the 1-hour boil, turn off the heat and add 1/2 oz of East Kent Golding hops and 1/2 oz of Target hops to the wort. Also, add 1.2 lb of honey to the wort.
- Cool the wort to 22°C/72°F and transfer it to a sanitized fermenter.
- Pitch 1 pack of Wyeast 1028 London Ale into the fermenter.
- Ferment the beer at a temperature of 22°C/72°F for approximately 15 weeks until the fermentation is complete.
- After the fermentation is complete, condition the beer at a temperature of 12°C/54°F for 14 weeks.
- When the conditioning is complete, bottle or keg the beer and enjoy!
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||15 Weeks||9.6%||50 IBU||27.3 EBC|
Bold Flavor Profile
This English Barley Wine recipe is not for the faint of heart. With a high ABV of 9.6%, this beer packs a punch. However, it’s the rich, complex flavor profile that truly sets this beer apart. With a blend of pale malt, dark crystal malt, and carapils malt, as well as a combination of three different types of hops and honey, this beer is full-bodied and has a sherry-like taste with a hoppy bitterness on the finish.
Perfect for Beer Enthusiasts
If you’re a beer enthusiast looking for a new challenge, this recipe is for you. It requires a bit of patience, with a total prep time of one hour, boil time of one hour and fifteen minutes, and fermentation period of four weeks. However, the end result is a beer that is sure to impress and satisfy even the most discerning palates.
Unique and Rewarding
English Barley Wine is a unique beer style that is not often seen on store shelves. By brewing this recipe, you’ll be able to experience a beer that is truly one-of-a-kind. Plus, the sense of accomplishment you’ll feel after successfully brewing such a bold and complex beer is truly rewarding.
In conclusion, this English Barley Wine recipe is the perfect choice for beer enthusiasts who want to try their hand at brewing a unique and rewarding beer. With its bold flavor profile and high ABV, it’s sure to impress and satisfy even the most discerning palates. So why not give it a try?
FAQ on Making this English Barley Wine Recipe
What is the ABV and bitterness rating of this English Barley Wine recipe?
The ABV of this recipe is 9.6%, and the bitterness rating is 50 IBU.
What type of malt and hops are used in this recipe, and how much honey is added and when?
The total preparation time for this recipe is 2 hours and 15 minutes, with a fermentation period of 4 weeks and a conditioning period of 14 weeks.
What is the role of Protofloc, and can the recipe be adjusted to produce a lower ABV or bitterness rating?
Protofloc is used to help clarify the beer during the boil. The recipe can be adjusted to produce a lower ABV or bitterness rating by changing the amount of malt and hops used.
How important is the conditioning period, and what type of yeast is used in this recipe?
The conditioning period is important for allowing the flavors to develop and the yeast to settle. Wyeast 1028 London Ale is used in this recipe.
How would you describe the taste of this beer, and what food would pair well with it? Can it be aged for a longer period of time, and is any specialized equipment needed?
The taste of this English Barley Wine is complex and malty with a sherry-like flavor and hoppy bitterness on the finish. It pairs well with strong cheeses and rich meat dishes. The beer can be aged for a longer period of time to further develop its flavors. While no specialized equipment is necessary, a large pot, fermenter, and bottling equipment are required.