This is Denny’s classic Barleywine recipes – packs a wallop and makes you feel a little stoned!
Beer Style:
American Barleywine
Batch Size:
5.0 gallons
Boil Time:
60 minutes
Original Gravity:
1.109
Final Gravity:
1.022
IBUs:
152
SRM:
21.1
ABV:
11.6
Malt/Grain/Sugar/Extract:
| 18.5 lbs | Hugh Baird Maris Otter | 73% |
| 2.5 lbs | Crystal 55L | 10.5% |
| 4.5 lbs | Great Western Munich Malt | 17.5% |
Mashing
| Main Rest – 152°F for 60 minutes |
Hops:
| Columbus (Whole) | 17.8% | 1.0 oz | First Wort Hop |
| Chinook (Whole) | 13.1% | 4.0 oz | 60 minutes |
| Centennial (Whole) | 9.3% | 1.0 oz | 2 minutes |
Yeast:
| Wyeast 1056 / Wyeast 1272 |
Misc:
| 1 tsp Gypsum – 60 minutes in boil |
| 1 tsp Irish Moss – 15 minutes in boil |
Notes:
| Pitch appropriate starter of yeast and ferment at 63-65F until FG is about 1.022 |
| We usually did 2 separate 5 gal. batches in order to get 10 gal. total. One batch would be pitched with 1056 and the other with 1272. Then the 2 batches would be combined at bottling. |