DetailsAs the strongest of British Ales, Barleywines are worth the 9 - 12 month wait. The old saying "enjoy in moderation" should be taken literally when drinking this potent brew. It packs a wallop. This kit requires a larger mashtun capacity - be sure your tun can hold 18lbs of grain.
Ingredients: 18 lbs. Domestic 2-Row barley, 8 oz. Carapils®, 8 oz. Caramel 40L, 4.5 oz. hops, priming sugar, yeast, and 1 pkg. of champagne dry yeast.
- Details & Instructions
5.0 / 5.03 ReviewsAmazing Beer Amazing PriceThis was my 1st all-grain batch I figured with 18 lbs of grain go big or go home. For a Barleywine the price cant be beat, at my local brew shop a similar kit is $70. Its still in the fermenter, so cant say anything for the taste yet, but it smells amazing with he 5 oz of hops provided. The staff at Midwest are the best!March 13, 2013barley wineFinally, after 9 months I cracked one open....a little early I think. Color is darker than I thought it would be. I carbed on the low side...so it's a little flat for my taste. Flavor is good, LOTS of malt flavor. But I am going to wait another 2 months to see if it gets better.July 3, 2013
- Customer Q&A
Browse 3 questions Browse 3 questions and 3 answersI am going to brew this soon. I am going to do a standard yeast starter a few days before brew day. Question: Should I still wait to added the Champagne yeast to the secondary or should both yeasts go in the primary? What is the benefit of holding off till the secondary?BEST ANSWER: The Champagne yeast should be added at secondary. They are adapted to the higher alcohol content that will be present following primary fermentation and may be out-competed by the other yeast if added during primary.The instructions call for transferring to a secondary in 7 - 14 days, adding the Champagne yeast, and then let everything condition for up to 6 months.
The fermentation in the primary is still raging, circulating, and giving off a CO2 bubble once per second after 14 days (which might be because I used a starter).
Question . . . . Should I wait to transfer to the secondary until active fermentation appears to have stopped and the gravity is stable, or should I still get the Barleywine off the yeast cake and transfer to the secondary now , and pitch the Champagne yeast even though fermentation is still very active?BEST ANSWER: Hello,
I would wait for the fermentation to calm down prior to transferring.Will this recipe fit in a 10gal mash tun?