American Barleywine – All Grain


General Info

This will be brewed at the first official Big Brew Day thrown by the Rock Hoppers on May 3, 2008.

The recipe is kind of all over the place, due to the brew store being out of Crystal 20. Substituted 1/2 lb of Crystal 10 and 1/2 lb of Crystal 40 in place of the original 1 lb of 20.

We’ll see how far the runnings go. Maybe I can get a "small" beer out of this one as well. I’ll have 3/4 oz of Magnums left over, so a 1/2 oz or so of those could be used for bittering and the other 1/4 used for flavor. Hmmm...


Brewed on a beautiful Colorado spring morning for the Big Brew event at the Rockyard. Six brewers participated in the event and a few others stopped by. Overall, 30 gallons were brewed with the help of the Rockyard’s two row and yeast. Thanks Jim and Jason.

I had some difficulty hitting the mash temperature I wanted, resuting in the addition of nearly 2 extra gallons of boiling water. This is probably what killed my efficiency. I guess I can chalk this one up to not making it in my own brewery. Anyway, efficency on the new higher capacity mash tun is yet to be determined. At least I didn’t pay for the two-row.

I was able to extract 4 more gallons of wort for a small beer as well (May 3, 2008).

Primary is bubbling away. Karuesen is builiding, so I’ll keep an eye on it in case I need to switch to a blowoff tube (May 4, 2008). Slowed down enough to transfer to secondary and took a gravity reading - real attenuation is at 70% (May 18, 2008).

Bottled July 22, 2008 with 3.8 oz of corn sugar and a package of rehydrated Munton’s ale yeast. Taste is mellowing, although you can still taste the alcohol, I can tell it will be a smooth one, albeit aggressive. Hoppy too. I’ll crack one open in October to see how it’s maturing.


Malts and Grains

Amount Malt/Grain %
17.00 pounds American Pale Malt (2-Row) 83.4%
1.00 pounds Honey Malt 4.9%
0.50 pounds Crystal Malt 10L 2.5%
1.00 pounds Crystal Malt 60L 4.9%
0.25 pounds Belgian Biscuit Malt 1.2%
0.13 pounds British Chocolate Malt 0.6%
0.50 pounds Crystal Malt 40L 2.5%
20.38 pounds Total Grain Weight 100%


Amount Adjunct
1.00 pounds Corn Sugar (Dextrose)


Amount Non-Fermentable Time
1 tsp. Gypsum 90 minutes
1/4 tsp. Irish Moss 15 minutes


Amount Hop Time AA
2.25 ounces Magnum 60 min 13.2%
1.00 ounces Centennial 20 min 9.0%
2.00 ounces Centennial 0 min 9.0%
5.25 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Ringwood Ale Wyeast 1187 1500 ml


  • Single infusion mash with 6.5 gallons of gypsum-treated water for 60 minutes at 149°.
  • Sparge with 4.0 gallons of 168° water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort to 75°, aerate very well and pitch yeast.

Fermentation and Aging

14 days @ 68° F
14 days @ 68° F
180 days @ 55° F


Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 6.8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 3.3    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.8    
Post-Boil Amount: 5.25    
Boil Time: 60    
OG: 1.098 / 23.3° P    
Mash PH:      
Boil PH:      

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