Barley wines range from amber to deep
copper-garnet in color and have a full body and high residual
malty sweetness. Complexity of alcohols and fruity-ester
characters are often high and counter-balanced by hop bitterness
and extraordinary alcohol content. American interpretations tend
to have a much more pronounced hop character than English
versions. Hop aroma and flavor are at medium to very high
levels. Very low levels of diacetyl may be acceptable. A
caramel, toffee or vinous (sometimes sherrylike) aroma and
flavor are part of the character. Chill haze is allowable at
1 pound medium crystal malt
1/2 pound malto-dextrin
6 pounds light DME
3 pounds amber DME
4 ounces Northern Brewer hops
2 ounces Cascade hops
1 teaspoon Irish moss
Wyeast 1098 British Ale yeast
1-1/4 cup corn sugar
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract, the malto-dextrin and 3 ounces of the
Northern Brewer hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add the rest of the Northern
Brewer hops, 1/2 ounce of the Cascade hops and the Irish
Boil for an additional 15 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at 68º-72º F for a week.
Rack the beer to a secondary fermenter,
dry-hop the remaining Cascade hops and allow the beer to
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition as usual.