| STYLE | OG | FG | ABV% | IBU | SRM |
|---|---|---|---|---|---|
| A. English-style Barleywine | 1.080-120+ | 1.020-30+ | 8-12+ | 50-100 | 10-22 |
| B. American-style Barleywine | 1.080-120+ | 1.020-30+ | 8-12+ | 50-100 | 10-22 |
| C. Russian Imperial Stout | 1.075-95+ | 1.018-30+ | 8-12+ | 50-90+ | 20-40 |
Aroma: Moderate to intense fruitiness; presence of hops (English varieties) may range from mild to assertive. A caramel-like aroma is often present.
Appearance: Color may range from rich gold to very dark amber or even brown. Often has ruby highlights. May have low head retention.
Flavor: Fruity, with a great intensity of malt. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to bitter. Some oxidative flavors may be present, and alcohol should be evident.
Mouthfeel: Full-bodied, with a slick, viscous texture. Gentle smooth warmth from alcohol should be present.
Overall Impression: The richest and strongest of the English Ales.
History/Comments: Usually the strongest ale offered by a brewery, and often vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season. Although a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops.
Ingredients: Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles.
Vital Statistics:
OG: 1.080-1.120+
IBUs: 50-100
FG: 1.020-1.030+
SRM: 10-22
ABV: 8-12+%
Commercial Examples: Anchor Old Foghorn, Young's Old Nick, Fuller's Golden Pride.
Aroma: Moderate to intense fruitiness; presence of hops (typical American varieties) may range from moderate to dominant. A caramel-like aroma is often present.
Appearance: Color may range from rich gold to very dark amber or even brown. Often has ruby highlights. May have low head retention.
Flavor: Fruity, with a great intensity of malt. Hop bitterness may range from just enough for balance to a firm, resiny dominance; balance therefore ranges from slightly malty to intensely bitter. Some oxidative flavors maybe present, and alcohol should be evident.
Mouthfeel: Full-bodied, with a slick, viscous texture. Gentle smooth warmth from alcohol should be present.
Overall Impression: A well-hopped American interpretation of the richest and strongest of the English ales.
History/Comments: Usually the strongest ale offered by a brewery, and often vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season. The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, featuring American hop varieties.
Ingredients: Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. American hops such as Cascades and Centennial.
Vital Statistics:
OG: 1.080-1.120+
IBUs: 50-100
FG: 1.020-1.030+
SRM: 10-22
ABV: 8-12+%
Commercial Examples: Sierra Nevada Bigfoot, Rogue Old Crustacean, Victory Old Horizontal.
Aroma: Fruity esters, reminiscent of dark fruit, merged with intense roastiness and maltiness. Hop aroma is usually also present.
Appearance: Very dark reddish-black color; opaque.
Flavor: Intensely fruity and malty, backed up by balancing roastiness and prominent hop bitterness and flavor. A "burnt currant" character may be present, along with a suggestion of cocoa or strong coffee. Alcoholic strength should be evident, along with a deep, complex malt flavor. The finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness and warming character.
Mouthfeel: Very full-bodied and rich, with intense flavors and perceptible alcohol presence. Carbonation is relatively low.
Overall Impression: An intensely flavorful beer. Roasty, fruity, and bittersweet, with a notable alcohol presence. Dark fruit melds with roasty, burnt, almost tar-like sensations.
History: Said to be popular with the Russian Imperial Court.
Comments: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia.
Ingredients: Well-modified pale malt, with generous quantities of roasted grain. Flavor and aroma hops should include English varieties for authenticity. Alkaline water would balance the abundance of acidic roasted grain in the grist.
Vital Statistics:
OG: 1.075-1.095+
IBUs: 50-90+
FG: 1.018-1.030+
SRM: 20-40
ABV: 8-12+%
Commercial Examples: Samuel Smith Imperial Stout, Courage Imperial Stout, Brooklyn Black Chocolate Stout, Rogue Imperial Stout, North Coast Old Rasputin Imperial Stout, Victory Storm King.
Gold Medal - Minnesota Renaissance Festival 1997.
Pale malt 14 lb.
Wheat malt 1.5 lb.
Aromatic malt 0.75 lb.
Caramel pils 0.75 lb.
Flaked barley 0.75 lb.
Crystal (80L) 0.5 lb.
Carafe chocolate 0.25 lb.
Roast barley 0.125 lb.
Special B 0.125 lb.
Galena (13 alpha) 1.5 oz. 90 min.
Fuggles (3.5 alpha) 2.25 oz. 30 min.
Kent Goldings (4 alpha) 2.5 oz. 5 min.
Kent Goldings (6 alpha) 0.25 oz. secondary
Norwich 1178 yeast
Water Treatment:
0.5 tsp. CaSo4 in mash
0.5 tsp. CaSo4
0.25 tsp MgSo4
0.25 tsp NaCl in sparge
Mash Schedule: (all grains)
Protein rest @125 degrees for 30 min.
Infusion @150 degrees for 150 min.
Brewing Time: apparently at least 90 min.
Fermentation:
Primary 20 days @68 degrees in glass
Secondary 41 days @68 degrees in glass
Bronze medal - Minnesota Renaissance Festival 1997.
Two-row malt 10.5 lb.
Wheat 0.5 lb.
Carapils malt 0.25 lb.
Australian light extract 3 lb.
Dark Briess liquid 2 lb.
Brewers Gold 2.5 oz. 60 min.
Cluster 1.2 oz. 60 min.
Centennial 1 oz. 30 min.
Hersbrucker 3 oz. 2 min.
Yeast: Coll Sherry and German ale
Mash Schedule:
All grains in infusion @158 degrees for 60 mins
Brewing Time:
apparently at least 60 min.
Fermentation:
Primary 15 days @65 degrees in glass
Secondary 30 days @65 degrees in glass
15 lb Briess pale ale malt
1 lb crystal 10
4 oz Magnum
1 oz Cascade
Pasteur Champagne Liquid yeast
1 cup corn sugar
Made with wine yeast. Rich.
1/2 lb CaraB
12 lb Moravian pale
1.5 lb corn sugar
3 oz Magnum
1 oz Cascade
Pasteur Champagne liquid yeast
1 cup corn sugar
Send the kids to bed when you break this one out. One of our strongest beers, this one requires a lot of aging. BABW is a huge ale with a huge malt bill and lots of hops to balance it. Another great English invention, there's no better holiday beer. Just brew a batch, wait, and congratulate yourself in a year. Consider cutting this recipe back to 4 gallons to achieve a gravity of 1.100!
6 lbs. Gold Malt Syrup
6 lbs. Dark Malt Syrup
1/2 lb. DWC Special "B"
1/2 lb. DWC Biscuit
1 oz. Target Hops (60 min)
1 oz. Cascade Hops (30 min)
1 oz. Fuggle Hops (1-2 min)
Wyeast American Ale #1056
As 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. Our ingredients for this recipe include:
6 pounds of Gold Malt extract
6 pounds of Amber Malt extract
Crystal 40 Malt
Carapils Malt
4 ounces of Galena bittering hops
Cascade aroma hops
yeast
priming sugar
muslin bag
A classic winter beverage with a notoriously high alcohol content. Like a fine wine, this beer will continue to improve with age. A great compliment to a hearty meal. The kit contains:
6 lbs. Amber malt extract
6 lbs. Dark malt extract
1/2 lb. Crystal 40°L
1/2 lb. Victory malt
2 oz. Mt. Hood bittering hops
2 oz. Kent Goldings bittering hops
1 oz. Tettnanger aroma hops
Wyeast 1056 American Ale yeast
priming sugar
Imperial stouts were first brewed in England for export to the royal courts of the Russian Tsars. The tsars are gone, the beer remains, and it's still the choice of 9 out of 10 great Russian novelists and Mir repairmen. Thick, heavy, hoppy, and dark, here's a beer to test your courage.
6 lbs. Amber Malt Syrup
3.3 lbs. Dark Malt Syrup
1/2 lb. UK Dark Crystal
1/2 lb. UK Roasted Barley
1/2 lb. UK Black Malt
1 oz. Galena (60 min)
1 oz. Fuggle (45 min)
1 oz. Willamette (10 min)
Wyeast Scottish Ale #1728
Similar to IPAs, this traditional Imperial Stout was brewed with a high alcohol content and high hop rate to endure long sea voyages. Drink with caution or with good friends. (6-12 months fermentation recommended) Our ingredients for this recipe include:
6 pounds of Dark Malt extract
6 pounds of Amber malt extract
Roasted Barley malt
Crystal malt
Chocolate malt
3 oz. Galena bittering hops
Williamette aroma hops
yeast
priming sugar
muslin bag
Gold Medal - Minnesota Renaissance Festival 1997
Pale malt 16 lb.
Crystal 3 lb.
Chocolate 1 lb.
Black malt 0.75 lb.
Roast barley 1.5 lb.
Chinook 2 oz. 90 min.
Chinook 2.5 oz. 60 min.
Yeast: Wyeast 1098
Mash Schedule:
Infusion @150 for 90 min.
Brewing Time: apparently at least for 90 min.
Fermentation:
Primary 8 days @68 degrees in glass
Secondary 10 days @68 degrees in glass
Carbonation: primed with dextrose
Silver Medal - Minnesota Renaissance Festival 1997
Chocolate malt 0.5 lb.
Roasted barley malt 0.5 lb.
Crystal (80L) malt 1.25 lb.
Black patent malt 0.5 lb.
Black barley 0.25 lb.
Roasted wheat 0.25 lb.
Special roast malt 0.5 lb.
Rolled oats 0.5 lb.
2-row malt 10.75 lb.
Munton & Fison dark extract 6.75 lb.
Maltodextrin 1 oz.
Perle 2.5 oz. 60 min.
Erorica 0.75 oz. 45 min.
Fuggles 2 oz. 5 min.
Yeast: English brewing
Mash Schedule:
Infusion @158 degrees for 60 min. Maltodextrin at 30 min.
Brewing Time: apparently at least for 60 min.
Fermentation:
Primary 30 days @60 degrees in glass
Secondary 60 days @60 degrees in glass
Carbonation: Primed with 0.75 cup of dextrose
A high alcohol beer that will even keep the Russians warm in Siberia. This kit packs a wallop and will take up to 1 year to get to it's peak flavor. Once brewed by the British for the hearty thirsts of Czars of Russia. We offer this kit to celebrate the end of the cold war and to thaw relations with the Russians. The kit includes:
3.3 lbs. Dark Malt extract
9.3 lbs. Amber Malt extract
1/2 lb. Crystal 80°L
1/4 lb. Black Patent
1/4 lb. Roasted Barley grain blend
3 oz. Northern Brewer bittering hops
1 oz. Cascade aroma hops
Wyeast 1056 American Ale yeast
priming sugar