Itching to brew something new to me, I am going to give English Barley Wine a try.
Despite its name, a Barleywine (or Barley Wine) is very much a beer, albeit a very strong and often intense beer! In fact, it’s one of the strongest of the beer styles. Lively and fruity, sometimes sweet, sometimes bittersweet, but always alcoholic. A brew of this strength and complexity can be a challenge to the palate. Expect anything from an amber to dark brown colored beer, with aromas ranging from intense fruits to intense hops. Body is typically thick, alcohol will definitely be perceived, and flavors can range from dominant fruits to palate smacking, resiny hops.
English varieties are quite different from the American efforts, what sets them apart is usually the American versions are insanely hopped to make for a more bitter and hop flavored brew, typically using American high alpha oil hops. English version tend to be more rounded and balanced between malt and hops, with a slightly lower alcohol content, though this is not always the case.
Most Barleywines can be cellared for years and typically age like wine.
Plan is to give this plenty of time to ferment and then sock it away in a barrel until winter. Maybe target Happy Holiday Homebrew Competition.
March 18, 2017
Gnarly Charley English Barleywine – 5 gallon
Brewers – Charles
- 19 lbs. Maris Otter
- 1 lb. Crystal 60
- .5 lb. Rye
- 1oz. Peated
- 20oz. Light DME (Boil)
- 90 minute boil
- 1 oz. UK Phoenix – 13.35% – 60 mins.
- 2 oz. East Kent Goldings – 6.1% – 30 mins.
- 1 oz. East Kent Goldings – 6.1% – 15 mins
Wyeast 1728 – Scottish Ale – I know, it’s not English. Bite me.
Friday night. Prepared 13 gallons tap water treated with 2 tablets Camden.
- Single Infusion
- Mash In – 6.5 gallons at 170˚ – Step temp. 150˚ dropping to 147˚. Hold for 90 minutes.
- No mash out.
- Sparge with 11ish gallons at 170˚
- First 2 gallons in small pot to boil on stove.
- Collect 5.5 gallons. Recombine 2 gallons from stove. Total 7.5 gallons.
Strong steady rolling boil. Total 90 minutes.
Hop schedule as above using both hop baskets clamped together to sit on bottom of kettle. Both together side by side very stable. Not enough wort to hang on side.
10 minutes left – 2 tablets Irish Moss and about 1 teaspoon Yeast Nutrient.
Transfered 5.5 gallons to fermenter.
Calculated Stats – via Brew Toad
- Original Gravity = 1.115
- Final Gravity =1.03*
- SRM – 12
- IBU 56
- ABV 10.7%
- Balance 49%
- Original Gravity = 1.10
- Final Gravity =
- SRM –
- IBU 56
*FG on calculated stats do not fall into style. Hopefully the yeast with a big starter will take cate of this.
Long brew day for 5 gallons. Took advice from various sources and hard boiled the first runnings to build caramel flavor and color. Also, had some DME on hand which as stated above, I ended up adding 4 cups in the boil to ensure hitting the OG. Just wish I had a darker DME on hand.
Sample was… you guessed it, very sweet. The yeast has its work cut out for it. Monday night as I write this it is chugging away.
Shoot for a relatively thick mash and a medium-low mash temperature. We recommend a temperature somewhere between 147 and 150 °F (64–66 °C). Mash temperatures much higher than this will give you more of the complex sugars (unfermentables) and less of the simple fermentable sugars. With the amount of malt you will be using, you will get plenty of unfermentables for sweetness, mouthfeel, and body. Fewer complex sugars may also help with a more efficient and timely runoff.