Gordon Strong’s English Barleywine

Gordon Strong’s English Barleywine

(5 gallons/19 L, all-grain)
OG = 1.100 FG = 1.029
IBU = 45 SRM = 18 ABV = 9.5%

Ingredients
18 lbs. (8.2 kg) Golden Promise pale ale malt
1.5 lbs. (680 g) torrified wheat
12 oz. (340 g) English medium crystal malt (45 °L)
8 oz. (227 g) English dark crystal malt (135 °L)
2 oz. (57 g) pale chocolate malt (225 °L)
15 AAU Challenger hops (60 min.) (2 oz./57 g at 7.5% alpha acids)
Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale), or SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. calcium chloride directly to the mash.

Mash the Golden Promise and torrified wheat at 149 °F (65 °C) for 60 minutes. Start recirculating wort. Add remaining grains and raise the temperature to 168 °F (76 °C) for 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort. Boil the wort for 90 minutes, adding hops at the time indicated in the recipe.

Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment at this temperature until complete. Rack the beer, prime and bottle condition, or keg and force carbonate the beer.