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 ...
A basic recipe that I plan on trying in the new year