English Barleywine Recipe - Howells No. 1 Barley Wine

Recipe Info

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Howells No. 1 Barley Wine

by on
All Grain
3 Gallon(s)
6 Gallon(s)
180 min
65%
Comments  Brew Sessions (0)
I have never brewed a barley wine before, but I'd like to give it a try so here it goes. I'm looking for a 3 hour boil on this one to reduce the wort down. The volume of wort in the fermenter is lower as I don't anticipate drinking too much of this, in general. Plus, I would like to age it for a long time, at least a year. Grains: Marris Otter for base, Oat malt for body, Crystal 60 and Rye for color/flavor, brown sugar for additional points if needed Hops: Low AA hops per Vintage Beers advice, so going with cluster to try that out Yeast: Wyeast 1318 for fermentation, CBC-1 for conditioning Water Profile: Amber full

Fermentables

% lb fermentable ppg   L   usage  
74% 8.5 Maris Otter Pale - UK 38
Mash
17% 2 Oat Malt - UK 28
Mash
9% 1 Victory Malt - US 34
28°
Mash
11.5 lb

Hops

oz variety type usage time AA   IBU  
0.5 Bravo Pellet Boil 60 minutes 13.0 28.9
2 Cluster Pellet Boil 10 minutes 7.0 22.6
2 Cluster Pellet Boil 0 minutes 7.0 0.0
2 Cascade Leaf Flame Out 0 minutes 5.8 0.0
6.5 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
CBC-1 Cask And Bottle Conditioned Beer Yeast 70%
Wyeast London Ale III 1318 73%
 

Other Stuff

amount unit name usage
0 each Gypsum Mash
0 each Calcium Chloride Mash
0 each Salt (NaCl) Mash
0 each Lactic Acid Mash
0 each Yeast Nutrient Boil
0 each Whirlfloc Tablet Boil
16 oz Maple Syrup Secondary
 

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 150 60 minutes
 

Special Instructions

  1. Mash: 7 gallons with 2.45g Gypsum, 2.45g CaCl, 0.70g Salt, 3.5mL Lactic
  2. Mash could take up to 90 minutes, check for conversion
  3. Sparge only as needed to reach full 6 gallons for boiling
  4. Sparge: 7 gallons with 2.45g Gypsum, 2.45g CaCl, 0.70g Salt, 2.1mL Lactic
  5. Yeast Nutrient and Whirlfloc with 15 minutes remaining in boil
  6. Add 16oz Maple Syrup as primary fermentation winds down, about 2 days in - contributes 14 sugar points
  7. Create starter of CBC-1 yeast 1 week prior to bottling and pitch

Tasting Notes (0)

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Recipe Facts

Howells No. 1 Barley Wine
English Barleywine
3.00 Gallons Liters
6.00 Gallons Liters  @  180  min
1.089
1.026
11.4° SRM
65%
51.4 IBU (tinseth)
0.57
8.3% ABV
314 per 12oz
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