English Barleywine Recipe - Barry the Barrel Aged BaRye wine

Recipe Info

Recipe Image

Barry the Barrel Aged BaRye wine

by on
All Grain
20 Liter(s)
31 Liter(s)
180 min
90%
MASH WATER (L) 25 SPARGE WATER (L) 15 -ish Water adjustments: Mash: 4.6g CaSO4, 4.6g CaCL2, 2.3g CaCO3 Sparge: 3g CaSO4, 3g CaCL2 Flaked Rye 0.25 kg (do not mill - add directly to mash) Flaked barley 0.25 kg (do not mill - add directly to mash)

Fermentables

3% - Flaked Rye - US
0.25
36
2
Mash
2% - Chocolate Rye Malt - DE
0.15
34
250
Mash
2% - Melanoidin Malt - US
0.15
37
20
Mash
3% - Crystal 60L - CA
0.25
34
60
Mash
3% - Flaked Barley - US
0.25
32
2
Mash
2% - Special B - BE
0.15
30
180
Mash
84% - Maris Otter Pale - UK
6.5
38
3
Mash

Hops

Magnum
50
Pellet
Boil
60 min(s)
12
45.2
East Kent Goldings
50
Pellet
Boil
15 min(s)
5.5
10.3

Yeast

Sigmund Gjernes Kveik
80%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
64
90 min
Mash-Out
Infusion
75
10 min

Special Instructions

1.
At boil, take off 8 liters wort and boil in a separate pot on your stove top to increase Maillard reactions
2.
Pitch and ferment at 40C for 6 days
3.
Bottle with 4g sugar per liter
4.
Add 50g sherry or PX barrel oak chips after 24h. Let sit 5 days.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Barry the Barrel Aged BaRye wine
English Barleywine
  • 20.00 Gallons Liters Batch Size
  • 31.00 Gallons Liters Boil Size
  • 180  min Boil Time
  • 1.108 OG
  • 1.022 FG
  • 55.5 IBU (tinseth) Bitterness
  • 0.51 BG:GU
  • 20.0° SRM Color
  • 90% Efficiency
  • 11.1% ABV Alcohol
  • 383 per 12oz Calories
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