Club Barrel Project Barleywine Recipe

We’ve got a recipe ready for the barleywine we’ll be aging in the 25 gallon Colkegan barrel.  I’m not going to give exact weights since it’s going to vary wildly based on our individual systems, boil size and efficiency.

The main stats are:

• 120 minute boil
• OG: 1.103
• ABV: 11.4%
• IBU: 68
• SRM: 23

Fermentables:

• 78.3% Base 2-row malt
• 13.1% C-60
• 7.8% Honey (actual honey, not honey malt. should be +/- 1.5lb for a 5 gallon batch)
• 0.8% Blackprinz malt (debittered black malt)

Hops:

• 68 IBU of CTZ @ 60 minutes (or magnum, or any clean bittering hop)

Yeast:

• US-05 or WLP001 or WY1056 (large starter or multiple packs suggested)

Mash for 60 minutes at 152’F

Ferment at 66-68’F for 14 days

When you’re building the recipe to your system, don’t worry if you need to adjust the percentages up or down by a few tenths to get more reasonable grain weights.

If you’re building your recipe in Brewfather or Beersmith and plan on getting grain from SWGG, you can use Proximity Malting for the base 2-row and C-60.

I’ve got a lot on my plate right now, but if anyone wants to try to organize the order/pickup of grain/hops from SWGG, that would probably be helpful!

The barrel is supposed to be ready early in September and we should try to get the beer in there as quickly as possible so it doesn’t sit dry for too long.  Unfortunately my ferm chamber is being occupied by a lager for a couple more weeks, so the earliest I’ll be able to brew is the last week of August.  I think if we can aim to fill the barrel the weekend after our September club meeting (Sept 23/24), we should be ok. That gives us roughly 6 weeks to get ingredients, brew and ferment our barleywines. The timing might change a little bit depending on if SF Spirits is delayed in getting us the barrel, but they seem pretty confident it’ll be ready early next month.

If anyone needs help coming up with actual grain amounts and doesn’t have any brewing software, shout out to the club and one of us can help!