CHAPTER 6

Recipes

The recipes that follow are from a wide range of brewers and brewing backgrounds. We have tried to get an interesting cross section of the brewing community to share their ideas and recipes with us. Some of the brewers you may recognize, others you may not. We thought the wide range of ideas would be more interesting than our personal tired old homebrew recipes. Some of the procedures in the following recipes may go against the recommendations made in this (or other) books—there are few absolutes in brewing, as long as the beer tastes good. What works for one brewer may not be the answer for all brewers. Experimentation is the way to innovation and (possibly) making a great beer. The views or procedures expressed in the following recipes are from the brewers themselves. All of the recipes are for either 5 gallons or 1 barrel.

Note: We suggest that when homebrewing you always make a yeast starter.

Tsampa Barley Wine

Brewer: Clay Biberdorf, head brewer, Pyramid Brewing, Kalama, Washington

Malt

5 Gallons

1 Barrel

Pale two-row

11 lb.

66 lb.

Crystal (60 °L)

0.5 lb.

3 lb.

Munich malt

0.5 lb.

3 lb.

Alexander Sun Country unhopped malt extract

4 lb.

24 lb.

Dry malt extract

3 lb.

18 lb.

Hops

5 Gallons

1 Barrel

Eroica pellets (60 min.) (11.8 AAU)

1 oz.

6 oz.

Galena pellets (50 min.) (12.0 AAU)

1 oz.

6 oz.

Eroica pellets (40 min.)

1 oz.

6 oz.

Galena pellets (30 min.)

1 oz.

6 oz.

Hallertauer flower (5 min.) (2.7 AAU)

1 oz.

6 oz.

Dry Hop

E. Kent Golding

1 oz.

6 oz.

Hallertau

1 oz.

6 oz.

Tettnang

1 oz.

6 oz.

Barley Wine Specifications

Mash:

122 °F (50 °C) for 35 minutes, 155 °F (68 °C) for 80 minutes, 168 °F (76 °C) for 15 minutes. Sparge until last runnings are 2.25 °Plato.

Boil:

60 minutes

OG:

26 °Plato

TG:

7.5 °Plato

Ferment Temp.:

66 °F (19 °C)

Yeast:

Equal parts Brewer’s Choice dried yeast and Montrachet champagne dried yeast

Ferment Time:

5 days

Aging (prior to packaging):

30 days

Aging in the bottle:

1–2 years

Batch 100: Barley Wine

Brewer: Ray Daniels, author, fanatic homebrewer, and Mr. Real Ale America

Malt

5 Gallons

1 Barrel

Marris Otter pale malt

10 lb.

60 lb.

Light malt extract

4.5 lb.

27 lb.

Dark wheat malt

3 lb.

18 lb.

Belgian biscuit malt

3 lb.

18 lb.

Crystal malt (80 °L)

1 lb.

6 lb.

CaraPils malt

1 lb.

6 lb.

CaraMunich malt

1 lb.

6 lb.

Hops

5 Gallons

1 Barrel

Chinook (60 min.)

1.5 oz.

9 oz.

Perle (60 min.)

1 oz.

6 oz.

Cascade (15 min.)

1.5 oz.

9 oz.

Northern Brewer (5 min.)

1 oz.

6 oz.

Cascade (5 min.)

1 oz.

6 oz.

Barley Wine Specifications

Mash:

150 °F (66 °C) for 90 minutes (add extract at boil)

Boil:

2 hours

IBUs:

100 (est.)

OG:

25 °Plato (1.102)

TG:

8 °Plato (1.032)

ABV:

8.95%

Ferment Temp.:

64–68 °F (18–20 °C)

Yeast:

Ale

Ferment Time:

Primary 15 days, secondary 15–30 days

Aging (prior to packaging):

2 years

Malzwein Alt Barley Wine (“German Experiment”)

Brewer: Charlie Papazian, godfather of the American homebrewing revolution

Malt

5 Gallons

1 Barrel

Light dry malt extract

12 lb.

72 lb.

Pale malt

2.5 lb.

15 lb.

Munich malt

2 lb.

12 lb.

Crystal malt

1 lb.

6 lb.

Dextrin malt

0.5 lb.

3 lb.

Special roast or aromatic malt

0.5 lb.

3 lb.

Hops

5 Gallons

1 Barrel

German Northern Brewer (60 min.)

6 oz.

36 oz.

German Hallertau (10 min.)

1.5 oz.

9 oz.

Saaz (end of boil)

1.5 oz.

9 oz.

Barley Wine Specifications

Mash:

For 5 gallons mix 6.5 quarts 130 °F (54 °C) water with crushed malt and hold at 122 °F (50 °C) for 30 minutes. Add 3.5 quarts boiling water, hold at 152–155 °F (67–68 °C) for 60 minutes. Mash out to 165 °F (74 °C). Sparge with 3 gallons. Add extract and boil. At the end of the boil let the wort cool to 110 °F (43 °C) then add to 3 gallons of chilled 50 °F (10 °C) water. Let stand until it is 70 °F (21 °C). Pitch yeast.

For 1 barrel mix 39 quarts 130 °F (54 °C) water with crushed malt and hold at 122 °F (50 °C) for 30 minutes. Add 21 quarts boiling water, hold at 152–155 °F (67–68 °C) for 60 minutes. Mash out to 165 °F (74 °C). Sparge with 18 gallons. Add extract and boil. At the end of the boil let the wort cool to 110 °F (43 °C) then add to 18 gallons of chilled 50 °F (10 °C) water, let stand until it is 70 °F (21 °C). Pitch yeast.

Boil:

90 minutes

IBUs:

50–70

OG:

24.5–27 °Plato (1.098–1.108)

TG:

6.5–8 °Plato (1.028–1.032)

ABV:

8.9–10.5%

Ferment Temp.:

66–70 °F (19–21 °C)

Yeast:

American ale yeast 1056

Ferment Time:

3–7 days

Aging (prior to packaging):

3–4 weeks

Aging after bottling:

90+ days

Barley Wine

Brewers: George and Laurie Fix, brewers, authors, beer fanatics

Malt

5 Gallons

1 Barrel

British pale two-row malt

20 lb.

120 lb.

British crystal malt (120 °L)

2.5 lb.

15 lb.

Hops

5 Gallons

1 Barrel

Columbus (13% AA)

1 oz.

6 oz.

First Gold (8% AA)

1 oz.

6 oz.

Barley Wine Specifications

Mash:

For 5 gallons, mix 7 gallons of 104 °F (40 °C) water with crushed pale malt and hold for 30 minutes. Add 3 gallons of boiling water and the crystal malt mix and hold for 15 minutes at approximately 140 °F (60 °C). Slowly raise to 158 °F (70 °C) and hold for 15 minutes. Raise to 167 °F (75 °C) and hold for 10 minutes. Run off all the liquid and do not sparge. Collect approximately 7 gallons of wort.

For 1 barrel, mix 42 gallons of 104 °F (40 °C) water with crushed pale malt and hold for 30 minutes. Add 15 gallons boiling water and the crystal malt mix and hold for 15 minutes at approximately 140 °F (60 °C). Slowly raise to 158 °F (70 °C) and hold for 15 minutes. Raise to 158 °F (75 °C) and hold for 10 minutes. Run off all the liquid and do not sparge. Collect approximately 42 gallons of wort.

Boil:

Until there is a 10% volume reduction (approximately 1.5–2 hours)

Hop Addition:

Put the Columbus (13% AA) in before filling the kettle, add additional First Gold (8% AA) after 45 minutes of boiling.

IBUs:

70 mg/l

OG:

24 °Plato (1.096)

TG:

7 °Plato (1.028)

ABV:

8.9%

Ferment Temp.:

Ale temp.

Yeast:

White Lab WLP 001 (at a rate of 30 million cells/ml and 95% viability)

Ferment Time:

—

Aging (prior to packaging):

9–12 months

Black Blaggart Barley Wine

Brewer: A. F. Allen, unemployed keg washer who we picked up outside of Burton

Malt

5 Gallons

1 Barrel

English two-row pale malt

18 lb.

108 lb.

Munich malt

1 lb.

6 lb.

Crystal malt (80 °L)

1 lb.

6 lb.

Roasted barley

0.25 lb.

1.5 lb.

Hops

5 Gallons

1 Barrel

Chinook flower (90 min.) (12.1 AAU)

1 oz.

6 oz.

Perle flower (60 min.) (7.8 AAU)

1 oz.

6 oz.

Mt. Hood flower (5 min.)

1 oz.

6 oz.

Chinook flower (1 min.)

1 oz.

6 oz.

Barley Wine Specifications

Mash:

Infusion mash at 150 °F (66 °C) for 90 minutes

Boil:

120 minutes

OG:

1.098 (24.5 °Plato)

TG:

1.018 (4.5 °Plato)

ABV:

10.5%

Ferment Temp.:

70 °F (21 °C)

Yeast:

Pike Place yeast or London ale yeast

Ferment Time:

7 days

Aging (prior to packaging):

90 days

Aging in the bottle:

90+ days

Buffalo Bill’s Barley Wine—Brown Sugar (How Come You Taste So Good?)

Brewer: Bill Owens, publisher of American Brewer, photographer, “idea man”

Malt

5 Gallons

1 Barrel

Two-row pale malt

16.5 lb.

99 lb.

Crystal malt (120 °L)

1.6 lb.

9.5 lb.

Brown sugar

5.5 lb.

33 lb.

Hops

5 Gallons

1 Barrel

Cascade flower (90 min.) (69 IBU)

9 oz.

54 oz.

Cascade flower (end of boil)

8 oz.

48 oz.

Barley Wine Specifications

Mash:

Infusion mash at 158 °F (70 °C) for 90 minutes, sparge for 5 minutes, add the brown sugar to the kettle at the boil.

Boil:

90 minutes

OG:

23.75 °Plato

TG:

6–6.5 °Plato

ABV:

9.3%

Ferment Temp.:

70 °F (start at 70 °F [21 °C] down to 60 °F [16 °C] over 14 days). On the third day of fermentation, pump beer back onto itself to give the yeast fresh oxygen (and rouse the yeast), allowing the beer to ferment dry.

Yeast:

English ale yeast

Ferment Time:

14 days

Aging (prior to packaging):

30 days at 45–48 °F (7–9 °C)

Aging in the bottle:

One year, if possible

Oregon Adambier—A Barley Wine–Style Ale

Brewer: Fred Eckhardt, author, beer and saki statesman

Malt

5 Gallons

1 Barrel

Two-row pale malt

13.5 lb.

81 lb.

Wheat malt

1.5 lb.

9 lb.

Munich malt

12 oz.

4.5 lb.

Dark caramel malt

12 oz.

4.5 lb.

Dark roasted barley

2 oz.*

12 oz.**

*Or two 3.3 lb. cans of German malt extract, 2 lb. crushed dark crystal malt, 2.5 oz. crushed dark roasted barley.

**Or twelve 3.3 lb. cans of German malt extract, 12 lb. crushed dark crystal malt, 15 oz. crushed dark roasted barley.

Hops

5 Gallons

1 Barrel

Perle (8–10% AA) (105 min.)

1.25 oz.

7.5 oz.

Perle (8–10% AA) (60 min.)

1.25 oz.

7.5 oz.

Tettnang (5 min.)

0.8 oz.

4.7 oz.

Tettnang (end of boil)

0.8 oz.

4.8 oz.

Barley Wine Specifications

Mash:

Water hardness about 1300 ppm with a Burton salts addition. Mash in two segments, use half the grain in each one.

Boil:

2 hours (or longer if needed to reach gravity)

IBUs:

About 40

OG:

22.4 °Plato (1.092)

TG:

4.9 °Plato (1.019)

ABV:

9.2%

Ferment Temp.:

Start ferment at 68–70 °F (20–21 °C) and at high krausen lower to 64 °F (18 °C)

Yeast:

German ale yeast (Wyeast 1007) from a strong, vigorous starter

Ferment Time:

4–5 days

Aging (prior to packaging):

Lager at 41 °F (5 °C) for 21 days or until clear

Notes: “This is similar to the homebrew we did experimentally to see what Adambier would be like. Adambier is that strong old Dortmunder altbier that put Frederick the Great under the weather for a full day, in the mid-nineteenth century. With no information available regarding ingredients in that nineteenth-century brew, we started with an altbier recipe and doubled it, for a beginning Adam recipe, and worked from there, using an alt yeast and altbier production methods (warm ferment, cold aging). This is not the same as the recipe adopted by Portland’s Hair of the Dog Brewery.”—Fred

Sleepwalker Barley Wine

Brewer: Greg Noonan, author, head brewer and owner of the Vermont Pub and Brewery and The Seven Barrel Brewery, all around nice guy

Malt

5 Gallons

1 Barrel

Pale two-row malt

7.5 lb.

45 lb.

Wheat malt

1.5 lb.

9 lb.

Crystal malt

2.25 lb.

13.5 lb.

Light malt extract (add at boil)

4.4 lb.

27 lb.

Hops

5 Gallons

1 Barrel

Nugget (90 min.)

0.5 oz.

3 oz.

Nugget (45 min.)

0.75 oz.

4.5 oz.

Fuggle (end of boil)

1 oz.

3 oz.

Barley Wine Specifications

Mash:

60 minutes at 150 °F (66 °C)

Boil:

90 minutes

IBUs:

50

OG:

24 °Plato (1.096)

TG:

6 °Plato (1.024)

ABV:

9.4%

Ferment Temp.:

65–68 °F (18–20 °C)

Yeast:

Fruity ale yeast

Ferment Time:

3 days

Aging (prior to packaging):

30 days (7 days on 1oz. Fuggle hops, dry hopped)

Notes: Water treatment: 7.5 gallons of hard water to mash; 400 ppm total hardness by adding 125 ppm calcium, 25 ppm magnesium, 400 ppm sulfate (SO4). Aerate cooled wort well, keep the fermentation cool (68 °F [20 °C] or below) to favor ester production over higher alcohol production.

My Old Flame Barley Wine

Brewers: Randy Mosher, Mr. Homebrew and renowned beer author, and Ray Spangler

Malt

5 Gallons

1 Barrel

Pale two-row malt

5 lb.

30 lb.

Mild ale malt

8 lb.

48 lb.

Wheat malt

1 lb.

6 lb.

Pale malt (toasted for 20 min. at 350 °F)

1 lb.

6 lb.

Hops

5 Gallons

1 Barrel

Northern Brewer (90 min.)

2 oz.

12 oz.

Cascade (90 min.)

1 oz.

6 oz.

Tettnang (40 min.)

1.5 oz.

9 oz.

Golding (end of boil)

1 oz.

6 oz.

Cascade (end of boil)

0.5 oz.

3 oz.

Barley Wine Specifications

Mash:

Mash all malt in 1 quart of water per pound of malt for 1 hour at 158 °F (70 °C). Run off 6 gallons.

Boil:

2 hours

IBUs:

—

OG:

20.25 °Plato (1.081)

TG:

7.5 °Plato (1.030)

ABV:

6.7%

Ferment Temp.:

70 °F (21 °C)

Yeast:

Ale

Ferment Time:

5–7 days

Aging (prior to packaging):

“Age it a year or more. I have some that go five years or more before starting to fall off. You just have to brew and brew, fill the basement with more barley wine than you’ll ever need, then you have enough.” —Randy and Ray

Barley Wine

Brewer: Kevin Forhan, head brewer at Big Time Brewery, left-wing radical

Malt

5 Gallons

1 Barrel

Lightly peated Scottish distiller malt

20 lb.

120 lb.

Crisp Marris Otter pale malt

10 lb.

60 lb.

Homemade crystal malt

2 lb.

12 lb.

Hops

5 Gallons

1 Barrel

Centennial (10% AA) (120 min.)

1.5 oz.

9 oz.

Mt. Hood (end of boil)

2 oz.

12 oz.

Barley Wine Specifications

Mash:

2 hours at 152 °F (67 °C) dropping to 147 °F (64 °C)

Boil:

2 hours

IBUs:

Low

OG:

25 °Plato

TG:

5 °Plato

ABV:

10.5%

Ferment Temp.:

70 °F (21 °C)

Yeast:

English ale

Ferment Time:

2 weeks

Aging (prior to packaging):

2–3 months

Rob’s “Big 12” Barley Wine

Brewers: Rob Moline and Steve Zimmerman

Malt

5 Gallons

1 Barrel

Schreier two-row pale malt

15.5 lb.

93 lb.

DWC pale malt

1.2 lb.

7 lb.

Schreier caramel malt (30 °L)

4.75 lb.

28.5 lb.

Hops

5 Gallons

1 Barrel

Galena (11.2% AA) (60 min.)

1.6 oz.

9 oz.

Cascade (5.5% AA) (60 min.)

2 oz.

11.5 oz.

Willamette (4.7% AA) (end of boil)

2 oz.

11.5 oz.

Barley Wine Specifications

Mash:

90 minutes at 152 °F (67 °C)

Boil:

1.5 hours

IBUs:

63

OG:

1.096 (24 °P)

TG:

1.016 (4 °P)

ABV:

10.4%

Ferment Temp.:

68 °F (20 °C)

Yeast:

Lallemand dry Nottingham English ale plus Lallemand dry EC-1118 Champagne yeast added at the end of ale yeast fermentation

Ferment Time:

1–2 weeks

Aging (prior to packaging):

minimum of 4 months

Note: This recipe is based on Litte Apple Brewing Company’s “Big 12” Barley Wine, winner of the gold medal in the barley wine category at the 1996 GABF.