30 Years In, Finally -- A Barleywine

Jan 3, 08:18 PM

Tonight, I brewed my first Barleywine. Wow, what an experience!!

First off, the yeast came in the mail today, frozen solid. Yeast is a remarkable entity, that’s for sure. Aside from boiling it for a few minutes, it will pretty much survive anything. The yeast was a Wyeast 1028, London Ale; a smack pack. As soon as it was thawed enough to “smack” it, I did. That was at lunch time and by the time I got home four hours later, it was completely swollen.

20 pounds of Crisp Maris Otter and 2.5 pounds of 120 0 crystal malt, some water (my usual treatment to bring it up to Burton standards), and a sparge from hell equals damn near boiling some malt syrup. Before I pitched the yeast it was 1.105. No starter, and I know that may be a mistake, but we will see what happens.

Stay tuned for details. However, be advised, if you are waiting for tasting notes, you have some waiting to do. I do not plan on tapping this one for at least 9 months.


Beer, Brewing Notes



  1. Kegged this one up tonight. As a comparison to the extract experiment I’m doing, this Barleywine had an OG of 1.110 and the FG was all the way down to 1.017!!! WOW! – this one fermented a lot. Look that up on your charts – that’s almost 12.25% alcohol. I am hoping that the high alcohol content suits the final product. I ended up kegging just a little over four gallons into the corny keg and about 1.25 gallons (5 litres) into the genuine oak keg I have. I’m torn between two extremes on the oak keg — I really want to leave this in the oak for a good 6 or 9 months, but I am worried that it might get too much oak. Guess I’ll have to taste a bit here and there and decide as time goes on. The other end of the extreme for the oak part, just go a month and then combine both kegs back into one.

    Les · Friday January 14, 2011 · #