Strong Ale - American Barleywine (BJCP 2008)
Top 10 American Barleywine (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Redneck Rye Wine |
7 gal | 12.2% | 33.28 | 1.117 | 1.024 | All Grain | 7607 | |
| Black Barleywine |
5.75 gal | 11.3% | 105.98 | 1.108 | 1.022 | All Grain | 5843 | |
| Old Ruffian Clone |
5 gal | 10.35% | 0 | 1.105 | 1.026 | All Grain | 4545 | |
| Barleywine for Whiskey Barrel |
7.5 gal | 9.32% | 102.3 | 1.095 | 1.024 | All Grain | 4479 | |
| 2015.5 - Hair of the Dog Fred |
6 gal | 10% | 80.3 | 1.107 | 1.031 | All Grain | 3993 | |
| Chocolate Smoked Cherrywood Barleywine |
3 gal | 9.87% | 0 | 1.100 | 1.025 | All Grain | 3763 | |
| Double dead guy clone |
5.5 gal | 9.64% | 82.05 | 1.098 | 1.024 | All Grain | 3672 | |
| Borracho Barleywine |
3 gal | 11.64% | 146.62 | 1.115 | 1.026 | All Grain | 3023 | |
| French Oak Honey Barleywine |
5 gal | 16.06% | 82.54 | 1.136 | 1.033 | All Grain | 2807 | |
| Brown Shugga |
12 gal | 10.04% | 66.42 | 1.099 | 1.023 | All Grain | 2707 |
Newest American Barleywine (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| EMI BROWN ALE |
1100 L | 6.37% | 22.32 | 1.065 | 1.016 | All Grain | 17 | |
| party time b-wine |
15 gal | 8.63% | 105.66 | 1.077 | 1.011 | All Grain | 64 | |
| Barleywine 2024 |
190 L | 11.5% | 60.52 | 1.117 | 1.029 | All Grain | 73 | |
| Whisky Mash 3 Update |
125 L | 11.29% | 0 | 1.106 | 1.020 | All Grain | 67 | |
| Braggadocious |
6 gal | 14.95% | 100.51 | 1.125 | 1.011 | All Grain | 130 | |
| Sadhana Barlywine |
5.5 gal | 12.06% | 121.3 | 1.102 | 1.019 | BIAB | 167 | |
| test |
20.8 L | 6.3% | 120.78 | 1.061 | 1.013 | All Grain | 160 | |
| Whiskey Wash -Scotch |
14 gal | 11.7% | 0 | 1.133 | 1.044 | All Grain | 274 | |
| None |
2 L | 15.45% | 39.03 | 1.157 | 1.039 | All Grain | 314 | |
| Barleyquin 1.0 |
5.5 gal | 12.23% | 80.07 | 1.114 | 1.020 | All Grain | 569 |
Fermentables Used In American Barleywine (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| US - Pale 2-Row | 131 | US | Grain | base malt |
1.8°L
|
37 | 67% | 4% - 100% |
| Caramel / Crystal 60L | 55 | Grain | crystal malt |
60°L
|
34 | 5% | 0% - 14% | |
| United Kingdom - Maris Otter Pale | 55 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 68% | 19% - 100% |
| Special B | 50 | Grain | crystal malt |
115°L
|
34 | 3% | 1% - 9% | |
| American - Caramel / Crystal 120L | 34 | American | Grain | crystal malt |
120°L
|
33 | 3% | 1% - 12% |
| Corn Sugar - Dextrose | 34 | Sugar | sugar |
0.5°L
|
42 | 9% | 1% - 30% | |
| American - Carapils (Dextrine Malt) | 31 | American | Grain | crystal malt |
1.8°L
|
33 | 5% | 2% - 15% |
| American - Caramel / Crystal 40L | 30 | American | Grain | crystal malt |
40°L
|
34 | 7% | 1% - 37% |
| Munich - Light 10L | 30 | Grain | specialty malt |
10°L
|
33 | 17% | 3% - 76% | |
| Honey | 30 | Sugar | honey |
2°L
|
35 | 12% | 2% - 49% |
Hops Used In American Barleywine (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 90 | 7 | 20% | 3% - 76% |
| Centennial | 79 | 10 | 17% | 3% - 50% |
| Chinook | 79 | 13 | 20% | 3% - 100% |
| Columbus | 50 | 15 | 25% | 4% - 100% |
| Amarillo | 43 | 8.6 | 20% | 6% - 50% |
| Magnum | 41 | 15 | 37% | 7% - 100% |
| Warrior | 26 | 16 | 23% | 8% - 67% |
| Simcoe | 24 | 12.7 | 17% | 3% - 50% |
| Citra | 24 | 11 | 24% | 3% - 100% |
| Willamette | 21 | 4.5 | 24% | 8% - 50% |
Steeping Grains Used In American Barleywine (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Caramel / Crystal 60L | 4 | Grain | crystal malt |
60°L
|
34 | 69% | 25% - 100% | |
| American - Caramel / Crystal 20L | 3 | American | Grain | crystal malt |
20°L
|
35 | 83% | 50% - 100% |
| American - Caramel / Crystal 120L | 2 | American | Grain | crystal malt |
120°L
|
33 | 75% | 50% - 100% |
| American - Roasted Barley | 2 | American | Grain | roasted malt |
300°L
|
33 | 31% | 13% - 50% |
| Belgian - Biscuit | 2 | Belgian | Grain | roasted malt |
23°L
|
35 | 19% | 13% - 25% |
| Special B | 2 | Grain | crystal malt |
115°L
|
34 | 18% | 10% - 25% | |
| Honey Malt | 2 | Grain | crystal malt |
25°L
|
37 | 46% | 25% - 67% |
Yeasts Used In American Barleywine (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - American Ale Yeast US-05 | 61 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 33 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - American Ale 1056 | 30 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| White Labs - Super High Gravity Ale Yeast WLP099 | 15 | White Labs | Ale | Very High | Medium | 85% | 65°F | 69°F |
| White Labs - San Diego Super Yeast WLP090 | 8 | White Labs | Ale | High | Med-High | 79.5% | 65°F | 68°F |
| White Labs - Dry English Ale Yeast WLP007 | 8 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
| Wyeast - Scottish Ale 1728 | 7 | Wyeast | Ale | 0.12 | High | 71% | 55°F | 75°F |
| Danstar - Nottingham Ale Yeast | 6 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| Fermentis - Safale - English Ale Yeast S-04 | 6 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Omega Yeast Labs - Hornindal Kveik OYL-091 | 5 | Omega Yeast Labs | Norwegian Ales | 0.12 | High/Low | 79% | 70°F | 95°F |
Other Ingredients Used In American Barleywine (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 31 | Fining | Boil | 66% | 6% - 100% |
| Whirlfloc | 20 | Fining | Boil | 60% | 0% - 100% |
| Gypsum | 14 | Water Agt | Mash | 34% | 0% - 100% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 28% | 0% - 67% |
| Baking Soda | 5 | Water Agt | Mash | 1% | 0% - 6% |
| Lactic acid | 5 | Water Agt | Mash | 76% | 21% - 100% |
| Yeast Nutrient | 5 | Other | Boil | 39% | 7% - 94% |
| Epsom Salt | 3 | Water Agt | Mash | 10% | 0% - 30% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 4% | 0% - 8% |
| Chalk | 2 | Water Agt | Mash | 1% | 0% - 1% |
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