American Barleywine By Mike

October 2004 - This recipe was based upon the Rogue Old Crustacean clone recipe in "Clone Brews" by Tess and Mark Szamatulski. The beer was very hoppy when it was young, but the hops have mellowed and the malt character has really come through. The color, clarity, aroma, flavor and just about everything about this beer turned out well. To me, this beer was everything a homebrewed American Barleywine should be.


  • 10 oz. 120L crystal malt

  • 10 oz. Munich malt

  • 3 oz. chocolate malt

  • 12 lbs. Munton & Fison light DME

  • 2 oz. Chinook pellets

  • 2 oz. Centennial pellets

  • 1 tsp. Irish moss

  • White Labs WLP001 California Ale liquid yeast


  1. Steep the specialty grains in 1 gallons of 150 F water for approximately 30 minutes

  2. Remove the grains, add 2 gallons of water and bring it to a boil

  3. Remove the brew kettle from the heat source and stir in the extract

  4. Once the wort resumes boiling, add the Chinook hops

  5. Add another 1 ounce of the Centennial hops and the Irish moss at 45 minutes

  6. Add the final 1 ounce of the Centennial hops at 55 minutes

  7. Once 60 minutes are up, chill the wort to about 70 F and pitch the yeast

  8. Ferment for 2 weeks in the primary and 2 weeks in the secondary

  9. Aging dramatically improves this beer, so bottle it, don't keg it

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