Recipes from the Hudson Valley HomeBrewers, inc
 

Barley Wine Extraordinaire

Source: Tom Moeller  

Extract/Grain Version Ingredients: (5 Gallons)  

  • 2 6.6lb. Cans (13.2lbs) Ireks Gold malt extract 
  • 1lb. Light Crystal Malt 
  • 1lb. Dark Crystal Malt 
  • 1 quart Maple Syrup 
  • 2oz. Eroica Hops (26 HBU) for 80 minute boil 
  • 4oz. Galena Hops (44 HBU) for 80 minute boil 
  • 1oz. Cascade Hops (5 HBU) for 30 minute boil 
  • 1oz Cascade Hops (5 HBU) for 10 minute finish 
  • .5oz Saaz Hops for 2 minute finish 
  • .5oz Cascade Hops for 2 minute finish 
  • 1 tsp. Irish Moss 15 minute boil 
  • Wyeast 1968 ESB and Champagne Yeast in secondary 
  • 1 cup light dry malt extract (priming) 
    •  OG 1.114 FG 1.030  

    Procedure: Crack crystal grains and steep in 2 gallons 158F water for 30 minutes. Collect runoff and sparge (rinse grains) with an additional .5 gallons 170F water. Add to brew kettle and dissolve extract. Boil for 80 minutes, adding hops and Irish Moss as shown. During last 2 minutes of boil add remaining hops. Chill and add to 3 gallons of cold water (top fermenter to 5 gallons). Ferment at 65 degrees or so. Primary 7-10 days then 4 weeks Rack beer off sediment and prime with 2/3 cup of corn sugar and bottle.  

    Partial Mash Version Ingredients: (5 Gallons)  

    Substitute 9.5lbs. 2 Pale Malt 1 can (6.6lbs) of the Ireks Malt extract. Decrease 4oz. to 3.5 oz. Galena Hops for 80 minutes.  

    Procedure: Crack all grains and mash in at 158 degrees and hold for 1 hour or until conversion is complete. Sparge with with an additional 5 gallons of 170 degree water. Extend boil time to 90 minutes. Follow other directions above.
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