2025 Barrel Aged Barleywine Recipe
Taste: Caramel, Whiskey, Toffee
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Ingredients
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Grains
Hops
Yeast
Additional Flavoring
Method
Preparation
- 1
Malt Preparation
Crush the Pale Malt, Crystal Malt, Chocolate Malt, and Roasted Barley using a grain mill or a rolling pin until they become coarse.
Mashing
- 2
Mash Process
In a large pot, heat 3 gallons of water to approximately 165°F (73°C). Add the crushed grains and maintain the temperature between 150°F (65°C) and 155°F (68°C) for 60 minutes. Stir occasionally.
Boiling
- 3
Boil the Wort
After mashing, sparge the grains with 170°F (77°C) water to collect the wort. Bring the wort to a boil and add the bittering hops. Boil for 60 minutes, adding the flavor hops in the last 15 minutes.
Cooling and Fermentation
- 4
Cool the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal the vessel. Allow fermentation to occur for 2 weeks at room temperature.
Aging
- 6
Aging Process
After fermentation is complete, transfer the beer into a barrel or a glass container. Add the whiskey, vanilla extract, and brown sugar. Seal and let age for at least 6 months to develop the flavors.
Bottling
- 7
Bottling
After aging, bottle the barleywine using sanitized bottles and caps. Allow the beer to carbonate for 2 weeks at room temperature.