To compare and contrast this with a more British-inspired take, see our recipe for Olde Wagon English-Style Barleywine. For more on extract-brewing a great barleywine, see No Rests for the Wicked: Barleywine, Done Briskly.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
14 lb (6.4 kg) pale liquid malt extract (LME)
1 lb (454 g) Victory
1 lb (454 g) dextrose
8 oz (227 g) Crystal 120L
HOPS & ADDITIONS SCHEDULE
2.5 oz (71 g) Warrior at 60 minutes [49 IBUs]
2 oz (57 g) Centennial at 15 minutes [13 IBUs]
0.5 oz (14 g) Chinook at 15 minutes [4 IBUs]
1 Whirlfloc tablet at 15 minutes
1 tsp (5 ml) yeast nutrient at 10 minutes
2 oz (57 g) Cascade at 5 minutes [3 IBUs]
2 oz (57 g) Chinook at flameout
2 sachets Fermentis SafAle US-05
Mill the grains and place them in a mesh grain bag. Steep in 1 gallon (3.8 liters) of 152°F (67°C) water for 30 minutes, then raise the temperature to 168°F (76°C). Remove the bag, rinse the grains, and add 5 more gallons (19 liters) of water to your kettle, then bring to a boil. Turn off the heat and add the malt extract in batches, being careful not to scorch. Return the heat and achieve a rolling boil. Boil for 75 minutes, adding hops, Whirlfloc, and yeast nutrient according to the schedule. Chill the wort to 62°F (17°C), aerate well, and pitch the yeast. Allow fermentation to continue for at least 2 weeks. When final gravity is reached, package and carbonate. Allow the beer to condition for at least 2 months.
To add barrel-aged or spirits character, start soaking toasted American oak chips in your favorite spirit on brew day. Add the chips to the fermentor about 5–7 days before packaging.