The High Plains Draughters Recipe Database

Barley Wine #1
contributed by Tim Nagode on 1996-10-07
makes 5 gallons

Ingredients List  

10 lbs Breiss 2-row
10 lbs DWC Pale malt
1 lbs carapils malt
1 lbs DWC caramunich malt
0.5 lbs 60L crystal malt
0.5 lbs DWC Special "B" malt (10L)
28 AAUs Nugget hops (60 minutes in nylon)
14 AAUs Nugget hops (30 minutes in nylon)
9 AAUs E.K. Goldings (10 minutes in nylon)
Wyeast 1968 "ESB" yeast (500-600 mls thick slurry)

Brewing Notes  

Mash in with 24 qts. 165 degree brewing water to reach saccrafication temperature of 146 degrees. Held at 146 for 2 hours, then sparged with 4.5 gal. 170 degree brewing water. Boiled for 2 hours w/hops as above. Aerate extremely vigorously for an extended period of time before pitching yeast.

Fermentation Notes  

Primary fermentation should last at least 45 days at 65-70F. After a couple weeks, periodic rousing helps things along. When gravity will drop no farther, make a big starter of EC-118 champagne yeast and pitch. When fermentation stops completely, rack to secondary, fine with isinglass and bottle with a cup of corn sugar.


Original gravity: 1.113
Final gravity: 1.028