Suregork Loves Beer

Beer Reviews, Homebrew, Rambling

Homebrew: Big Bad Barleywine


On Sunday we will be attempting to brew this monster of a beer. We are looking to make a really full-bodied, malty, hoppy and bitter Barleywine, that hopefully will be perfect for aging a couple of years. We are aiming for an OG of 1.109, which will result in an ABV of 11-12% if the yeast manages to take it down to 1.020-1.030. We are looking for some resiny hop tones to go with the maltiness, and chose the hop varieties based on that. For the yeast, we chose White Labs WLP007 Dry English, since it produces a really nice flavor profile, flocculates well and should tolerate up to 12% ABV. I prepared a 3 liter starter earlier this week, as we will need lots of yeast for this monster. After fermentation we will age it in a keg together with some oak cubes. When it is finally time to bottle the beer, we will still add in some dry hops to give it a dose of hop aroma (which will most likely have been lost from the 6+ months in the keg). Hopefully everything goes smooth on the brewday.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
22 L 150 min 93.0 IBUs 44.0 EBC 1.109 1.020 11.9 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American-Style Barley Wine Ale 84 B 1.09 - 1.12 1.024 - 1.028 60 - 100 21.7 - 43.3 2.2 - 2.8 8.5 - 12.2 %


Name Amount %
Pale Malt, Maris Otter 10 kg 78.74
Munich 1 kg 7.87
Wheat 1 kg 7.87
Crystal 100 500 g 3.94
Chocolate Malt 200 g 1.57


Name Amount Time Use Form Alpha %
Chinook 60 g 90 min Boil Pellet 11.2
Centennial 60 g 15 min Boil Pellet 9.4
Centennial 30 g 0 min Boil Pellet 9.4
Galaxy 30 g 0 min Boil Leaf 14
Simcoe 30 g 0 min Boil Pellet 13


Name Lab Attenuation Temperature
Dry English Ale (WLP007) White Labs 75% 18.33°C - 21.11°C


Step Temperature Time
Mash In 64.44°C 75 min


Leave a Reply

Required fields are marked *.