2021 Barleywine Recipe
Taste: Full-Bodied, Caramel, Warming
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grains
Hops
Yeast
Additives
Method
Mashing
- 1
Prepare the Mash
In a large mash tun, combine the barley malt, crystal malt, and chocolate malt with 5 gallons of water. Heat the mixture to 152°F (67°C) and maintain this temperature for 60 minutes.
- 2
Sparging
After mashing, sparge the grains with hot water to rinse out the sugars. Collect the wort in a brew kettle.
Boiling
- 3
Boil the Wort
Bring the collected wort to a boil. Once boiling, add the Northern Brewer hops and boil for 60 minutes.
- 4
Add Aroma Hops
In the last 10 minutes of boiling, add the East Kent Goldings hops to contribute aroma.
Fermentation
- 5
Cool the Wort
After boiling, cool the wort quickly to about 70°F (21°C) using a wort chiller or an ice bath.
- 6
Pitch the Yeast
Transfer the cooled wort to a fermentation vessel and pitch the ale yeast. Seal the vessel with an airlock.
Bottling
- 7
Prepare Bottling
After fermentation is complete (about 2 weeks), prepare your bottles and add priming sugar to each bottle to carbonate the beer.
- 8
Bottle the Beer
Transfer the beer into bottles, cap each bottle, and let them condition at room temperature for 2 weeks for carbonation.