Barleywine Beer Recipe

Category Barleywine
Recipe Type Extract
Fermentables
 12 lbs dry pale malt extract
.5 lbs honey
1 lbs dry light malt extract
1.5 lbs corn sugar
 
Hops
 2 oz Chinook boiling hops (13.2 alpha)
2 oz Cascade boiling hops (5.5 alpha)
2 oz Fuggles hops (finish)
 
Other
 2 tsp. Irish moss
2 tsp. Sparkeloid
 
Yeast champagne yeast 
Procedure Boil malt, boiling hops, and corn sugar in 1-1/2 gallons water for about 1 hour. In last 30 minutes add Irish moss, Fuggles, and sparkeloid. Add to 3-1/2 gallons cold water in fermenter. Pitch yeast and ferment about 7 months. Bottle and age

Barleywine  

Category Barleywine
Recipe Type Extract
 
Fermentables
 2 cans Munton & Fison Light Malt Extract
2 lbs Munton & Fison light dried malt extract
.25 lbs Domino light brown sugar
 
Hops
 3--1/2 oz Fuggles hops
.5 oz Fuggles for finishing
 
Yeast 2 packs Munton & Fison ale yeast
Procedure We did a single stage fermentation, so I can't answer your question about how long to age in secondary. We gave the finishing hops 10 minutes. As far as conditioning in bottles---well, it's been 14 months now and it keeps getting better. At 2 months it was OK, but cloudy enough that we thought we should have used gypsum. It was also VERY sweet, but also very hoppy and quite smooth. By 9 months it was clear, but quite heavy and we thought maybe less sugar. Last week it had gotten considerably drier and VERY clear. It's really good now, so I don't know if it'll last long enough for me to give you an update later.

Submitted by: Ann Nelligan, 

Barney Flats Oatmeal Stout  

Category Stout
Recipe Type Partial Mash
 
 
Fermentables
 5 lbs 2--row pale malt
1.5 lbs steel cut oats
.5 lbs malted wheat
1.5 lbs 80 L. crystal malt
1 lbs black patent malt
1 lbs chocolate malt
1 lbs roasted barley
.5 lbs Cara-pils malt
3 lbs dark Australian DME
 
Hops
 1 oz Chinnok pellets (13.6% alpha) (boil 60 minutes)
.5 oz Perle pellets (8% alpha) (boil 35 minutes)
.25 oz Hallertauer pellets (3% alpha) (boil 35 minutes)
.25 oz Tettnanger pellets (3.4% alpha) (boil 35 minutes)
.75 oz Hallertauer (steep for aroma)
.75 oz Tettnanger (steep for aroma)
 
Other
 .5 lbs lactose
1 tsp Irish moss
 
Yeast Wyeast Irish ale yeast 
Procedure Single-step infusion mash, partial mash recipe. Strike Temperature 170 into 12 liters of treated water, alla burton on trent. Note This was a little too thick, so use a little more water. Mashed for 45 minutes, 170 F. proteolytic step for 10 minutes. Sparged for almost two hours, while adding runoff to brew kettle to get boiling. Sparge SG ran from 1.09 down to about 1.025 when I had enough wort. Added 3 lbs DME (Dark Australian) to bring wort to 1.06 SG. I added 8 oz. of lactose and a tsp. of dry moss before killing the fire. I pitched a large starter of the Irish Wyeast strain and got lots of blow off. I had extra wort in a 4 liter auxillary. I used this to fill up the secondary afer racking off the lees. Dry hopping was done in the secondary with the cascade. After 2 weeks, the SG was only down to 1.03, and fermentation was very slow.

Barrel Bottom Black Bitter  

Category Brown Ale
Recipe Type Extract
 
Fermentables
 6 lbs Australian dark malt extract syrup
2/3 lbs chocolate malt
1/3 lbs crystal malt
 
Hops
 2 oz Perle hops
1.5 oz Cascade hops
 
Yeast Burton liquid ale yeast 
Procedure Soak malt in a pot of hot water for 1 hour. While soaking, begin boiling Australian dark malt with the Perle hops. After 1 hour, add Cascade hops and turn off heat. Steep about 30 minutes. Strain everything into primary and add cold water to bring volume to 5 gallons. Pitch yeast when cool.

Basic Fruit Beer  

Category Fruit Beers
Recipe Type Extract

Fermentables
 4-pound can Alexanders pale malt extract
.5 lbs light dry extract
 
Hops
 10 HBU hops
 
Other
 .25 tsp Irish moss
2 gallons fruit juice (such as apple or raspberry)
 
Yeast yeast