Recipe conforms to the English Barleywine style.
Single infusion mash at 149F for 60 minutes, sparge at 170F. Nice long boil to try to get out as much DMS as possible and to promote caramelization. After primary is complete, rack to a secondary fermenter. At this point, you could just continue to kegging or bottling like a regular beer and likely end up with a great barleywine, but if you want an ice barleywine, here's what to do: Use a plastic bucket for secondary, because after secondary is complete you'll freeze the bucket overnight. Remove the ice (all or most of it), leaving a more concentrated beer behind. Age this with 1-2 oz American medium+ oak cubes until oak flavor is to your liking. Bottle with 2-3 oz corn sugar (less than usual) and additional champagne yeast, bottle age minimum 6 months. If you keep your process sanitary enough, this could likely improve with age for 5 years or more. If you're kegging the ice barleywine, you will need to increase the batch size (or brew more than once, and blend) to fit this into a standard 5 gal corny keg.
|18.0 lb||Maris Otter Pale Ale Malt||Thomas Fawcett & Sons||Mash||36||2 °L|
|3.0 lb||Golden Light DME||Briess||Boil||43||4 °L|
|0.75 lb||British Crystal 70-80L||Any||Mash||33||75 °L|
|0.25 lb||Belgian Special B||Any||Mash||30||220 °L|
|2.0 oz||East Kent Golding (UK)||60 min||Boil||Pellet||5.0%|
|1.0 oz||Challenger (UK)||60 min||Boil||Pellet||7.5%|
|1.0 oz||East Kent Golding (UK)||1 min||Boil||Pellet||5.0%|
|Dry English Ale Yeast||White Labs WLP007||75.0%|
|0.003 oz||Whirlfloc Tablet||15.0 min||Boil|