📝 About This Recipe
A true aristocrat of the brewing world, this English-style Barleywine is a rich, mahogany-hued ale that bridges the gap between beer and fine sherry. Boasting a complex tapestry of dried dark fruits, decadent toffee, and warming alcohol, it is a slow-sipping masterpiece designed for aging. This recipe yields a luxurious, full-bodied elixir that rewards the patient brewer with unparalleled depth and a velvety mouthfeel.
🥗 Ingredients
The Grain Bill (Milled)
- 22 lbs Maris Otter Pale Malt (The high-quality British base for rich biscuit notes)
- 1 lb Crystal 120L Malt (For deep color and dark fruit/raisin flavors)
- 0.5 lb Victory Malt (Adds a toasted, nutty complexity)
- 0.5 lb Carapils Malt (To ensure a creamy, persistent head)
The Hop Additions
- 2 oz Target Hops (60-minute addition for clean bitterness)
- 1 oz East Kent Goldings Hops (20-minute addition for earthy, floral aroma)
- 1 oz Fuggles Hops (5-minute addition for classic English spice)
Fermentation & Finishing
- 2 packs Wyeast 1098 British Ale Yeast (Make a 2-liter starter 24 hours in advance)
- 1 teaspoon Yeast Nutrient (Added during the last 10 minutes of boil)
- 1 piece Whirlfloc Tablet (For clarity, added during last 15 minutes of boil)
- 2 oz Oak Chips (Medium Toast) (Optional: for aging in secondary fermentation)
- 3.5 oz Corn Sugar (For priming/carbonation if bottling)
👨🍳 Instructions
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1
Begin by heating 7.5 gallons of filtered water to approximately 163°F (73°C) to serve as your strike water.
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2
Mash in by slowly adding the milled grains to the water, stirring constantly to avoid 'dough balls.' Aim for a stabilized mash temperature of 152°F (67°C) for 90 minutes to allow for complex sugar conversion.
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3
Perform a 'mash out' by raising the temperature to 168°F (76°C) for 10 minutes, which halts enzymatic activity and thins the wort for easier lautering.
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4
Slowly vorlauf (recirculate) the wort until it runs clear, then begin the sparge process with 170°F water until you have collected roughly 7 gallons of wort in your kettle.
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5
Bring the wort to a vigorous rolling boil. Be careful of boil-overs, as the high sugar content makes this brew particularly prone to foaming.
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6
Add 2 oz of Target hops at the start of the boil. Set your timer for 120 minutes; this long boil is essential for Maillard reactions which create deep caramel flavors.
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7
With 20 minutes remaining in the boil, add 1 oz of East Kent Goldings hops.
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8
With 15 minutes remaining, add the Whirlfloc tablet and the yeast nutrient to ensure a healthy fermentation and a clear final product.
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9
At the 5-minute mark, add the final 1 oz of Fuggles hops for a delicate herbal finish.
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10
After the 120-minute boil, rapidly chill the wort using an immersion or plate chiller until it reaches 65°F (18°C).
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11
Transfer the chilled wort to a sanitized fermenter, oxygenate thoroughly for 2 minutes, and pitch your prepared yeast starter.
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12
Ferment at a steady 66-68°F (19-20°C) for 14 days. Once primary fermentation slows, transfer to a secondary carboy (adding oak chips if desired) and age in a cool, dark place for at least 3 to 6 months.
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13
After aging, bottle the beer with priming sugar or keg it. If bottling, allow at least 4 weeks for carbonation due to the high alcohol content.
💡 Chef's Tips
Always use a yeast starter; the high gravity of Barleywine is stressful for yeast, and you need a massive, healthy population to finish the job. Be patient with the boil—the full 120 minutes is what develops those signature toffee and dark fruit notes through kettle caramelization. Oxygen is your friend at the start, but your enemy at the end; avoid splashing during transfer to prevent oxidation off-flavors. If the beer tastes 'hot' or boozy early on, simply age it longer; the harsh alcohol edges will mellow into smooth warmth over 6-12 months. Sanitation is paramount, especially since this beer will be sitting for several months before it is consumed.
🍽️ Serving Suggestions
Serve at 50-55°F (10-13°C) in a snifter or tulip glass to concentrate the complex aromas. Pair with an extra-aged Stilton or sharp English Cheddar for a classic savory match. Enjoy alongside a rich dessert like sticky toffee pudding or a dark chocolate tart. This makes an excellent 'nightcap' sipper on its own, perhaps accompanied by a high-quality cigar. Try blending a small amount with a lighter Pale Ale to create your own 'Old Ale' style blend.