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Wedded Bliss Barleywine Extract
Color
Stats
OG1.102
FG1.020
IBU95
ABV10.60 %
SRM11
BJCP Style
12A. Barleywine And Imperial Stout, English-style Barleywine
Description
I brewed this with my sister and future brother-in-law. It is a slightly sweet and very drinkable barleywine.
Submitted by Purdue_Brewer on 31-Dec-2004

Recipe Details
Tasting Notes I've only had two bottles of this so far, but it has been excellent. There is some sweetness from the crystal malt and it is not extremely hoppy. Very well balanced after 4 months in bottles.
Awards
Boil Volume 2.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 1028 London Ale (75% app. attenuation)
Primary Fermentation Glass, 11 days
Secondary Fermentation Glass, 10 days
Other Fermentation
Procedure Steep Crystal malt for 30 minutes at 155 degrees in 2.5 gallons of water. Add malt extract and bring to a boil. Boil for 60 minutes hopping per the hop schedule. Pitch yeast from a healthy starter or rack wort onto a yeast cake. The final gravity should be somewhere around 1.020. Bottle, age, enjoy.
  Style Comparison
  Low   High
OG 1.080 1.102 1.120+
FG 1.020 1.020 1.030+
IBU 50 95 100
SRM 10 11 22
ABV 8 10.60 12+
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
90.6 % 14.50 Light Malt Extract Syrup 74.0 2.0
9.4 % 1.50 Crystal 40L 155 degrees for 30 minutes 6.8 40.0
  16.00     80.7  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
31.0 % 0.90 Magnum Pellet 14.5 13.1 60 0.035 45.4
34.5 % 1.00 Chinook Pellet 13.0 13.0 60 0.035 45.2
34.5 % 1.00 Fuggles Pellet 5.1 5.1 10 0.007 3.8
  2.90               95.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp. Irish Moss 10 minutes