Strong Ale - English Barleywine (BJCP 2008)
Top 10 English Barleywine (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Cow Skull Barley Wine |
5.5 gal | 10.05% | 58.98 | 1.090 | 1.014 | All Grain | 4069 | |
| English Barleywine for Barrel |
5.5 gal | 9.12% | 98.56 | 1.093 | 1.023 | All Grain | 3082 | |
| Bourbon Barrel English Old Ale |
5 gal | 9.42% | 62.43 | 1.090 | 1.025 | All Grain | 2906 | |
| English Barley Wine |
1 gal | 11.28% | 79.18 | 1.112 | 1.026 | All Grain | 2890 | |
| Dark English Barley Wine |
6 gal | 10.21% | 60.78 | 1.117 | 1.039 | All Grain | 2737 | |
| Three Legged Flutist |
6.5 gal | 10.49% | 44.65 | 1.109 | 1.030 | All Grain | 2693 | |
| English Barleywine |
2.64172 L | 9.78% | 38.63 | 1.100 | 1.025 | extract | 2648 | |
| Black Barley Wine |
5.5 gal | 9.16% | 157 | 1.092 | 1.022 | Partial Mash | 2512 | |
| Water into Barleywine |
6 gal | 9.79% | 87.59 | 1.098 | 1.023 | All Grain | 2466 | |
| SMASHtronaut Barelywine |
5 gal | 11.3% | 65.63 | 1.115 | 1.029 | BIAB | 2242 |
Newest English Barleywine (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| BarleyWine Kit |
5 gal | 9.9% | 55.84 | 1.093 | 1.017 | All Grain | 26 | |
| Christmas 2024 |
5 gal | 10.33% | 71.8 | 1.104 | 1.025 | extract | 94 | |
| Golden Harvest |
23 L | 10.02% | 52.97 | 1.094 | 1.018 | All Grain | 117 | |
| Supper Barley Wine |
155 gal | 9.32% | 45.37 | 1.092 | 1.021 | All Grain | 124 | |
| 1 |
100 L | 4.94% | 0 | 1.052 | 1.015 | All Grain | 241 | |
| Oats M'Gotes Oatwine |
4.6 gal | 9.02% | 37.62 | 1.087 | 1.018 | All Grain | 318 | |
| Wine, Barley Wine |
5.5 gal | 16.06% | 116.12 | 1.148 | 1.026 | All Grain | 160 | |
| Thomas Harding #1 |
5.5 gal | 11.64% | 72.4 | 1.105 | 1.016 | All Grain | 227 | |
| SBS Barleywine |
5 gal | 11.37% | 90.6 | 1.112 | 1.026 | extract | 274 | |
| English Barleywine - Tabatha |
20 L | 8.98% | 50.29 | 1.085 | 1.016 | All Grain | 343 |
Fermentables Used In English Barleywine (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| United Kingdom - Maris Otter Pale | 121 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 71% | 5% - 100% |
| Special B | 34 | Grain | crystal malt |
115°L
|
34 | 4% | 1% - 12% | |
| American - Caramel / Crystal 120L | 33 | American | Grain | crystal malt |
120°L
|
33 | 4% | 1% - 13% |
| Caramel / Crystal 60L | 31 | Grain | crystal malt |
60°L
|
34 | 5% | 2% - 29% | |
| US - Pale 2-Row | 25 | US | Grain | base malt |
1.8°L
|
37 | 56% | 9% - 92% |
| Munich - Light 10L | 19 | Grain | specialty malt |
10°L
|
33 | 14% | 4% - 43% | |
| Munich | 19 | Grain | specialty malt |
6°L
|
37 | 13% | 5% - 24% | |
| United Kingdom - Pale 2-Row | 19 | United Kingdom | Grain | base malt |
2.5°L
|
38 | 71% | 19% - 98% |
| Brown Sugar | 19 | Sugar | sugar |
15°L
|
45 | 8% | 1% - 18% | |
| American - Caramel / Crystal 40L | 17 | American | Grain | crystal malt |
40°L
|
34 | 5% | 1% - 13% |
Hops Used In English Barleywine (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| East Kent Goldings | 84 | 5 | 31% | 9% - 100% |
| Fuggles | 52 | 4.5 | 34% | 10% - 100% |
| Magnum | 42 | 15 | 47% | 7% - 100% |
| Cascade | 29 | 7 | 36% | 8% - 81% |
| Target | 22 | 11.5 | 38% | 14% - 80% |
| Northern Brewer | 21 | 7.8 | 28% | 11% - 60% |
| Chinook | 20 | 13 | 31% | 10% - 100% |
| Challenger | 19 | 8.5 | 35% | 11% - 100% |
| Willamette | 19 | 4.5 | 29% | 3% - 100% |
| Columbus | 17 | 15 | 29% | 4% - 100% |
Steeping Grains Used In English Barleywine (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Caramel / Crystal 60L | 2 | Grain | crystal malt |
60°L
|
34 | 65% | 30% - 100% | |
| American - Caramel / Crystal 120L | 2 | American | Grain | crystal malt |
120°L
|
33 | 75% | 50% - 100% |
| Belgian - Biscuit | 2 | Belgian | Grain | roasted malt |
23°L
|
35 | 23% | 20% - 25% |
| Special B | 2 | Grain | crystal malt |
115°L
|
34 | 27% | 17% - 38% | |
| United Kingdom - Chocolate | 2 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 73% | 45% - 100% |
Yeasts Used In English Barleywine (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - English Ale Yeast S-04 | 20 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 20 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - Dry English Ale Yeast WLP007 | 19 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
| Wyeast - London Ale 1028 | 17 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Danstar - Nottingham Ale Yeast | 17 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
| White Labs - English Ale Yeast WLP002 | 10 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
| White Labs - Super High Gravity Ale Yeast WLP099 | 10 | White Labs | Ale | Very High | Medium | 85% | 65°F | 69°F |
| White Labs - California Ale Yeast WLP001 | 8 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - London Ale III 1318 | 8 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
| Wyeast - Scottish Ale 1728 | 7 | Wyeast | Ale | 0.12 | High | 71% | 55°F | 75°F |
Other Ingredients Used In English Barleywine (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 23 | Water Agt | Mash | 15% | 0% - 100% |
| Irish Moss | 21 | Fining | Boil | 63% | 4% - 100% |
| Epsom Salt | 11 | Water Agt | Mash | 7% | 0% - 25% |
| Calcium Chloride (anhydrous) | 9 | Water Agt | Mash | 21% | 0% - 88% |
| Whirlfloc | 9 | Water Agt | Boil | 42% | 0% - 100% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 28% | 0% - 91% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 18% | 0% - 50% |
| Lactic acid | 8 | Water Agt | Mash | 67% | 10% - 100% |
| Baking Soda | 6 | Water Agt | Mash | 12% | 0% - 27% |
| Yeast Nutrient | 5 | Other | Boil | 24% | 0% - 45% |
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