Background

I've wanted to do a barleywine for a while, but haven't for various reasons. I thought that if I was going to brew one that I would do it right and do it all grain. I only have stovetop brewing equipment, so this limited how much wort I could make.

I kept the recipe simple and concentrated on the process for this one. I basically used a highly scaled up pale ale but didn't spend any attention on aroma hops.

Malts

I did a batch sparge and collected about 5 gallons of runnings at 1.085. This gave me an effiency a little under 70%. I boiled that down to 3.5 gallons of wort with a starting gravity of 1.100, my target.

Hops

I was worried about using too much wort to the hops, so I used higher alpha acid hops than I would normally select. The Magnum hops don't seem to have as many off flavors as some of the other high alpha acid hops.

82 IBU (according to Promash)

Yeast

I used WYeast 1056 American Ale. This was pitched on the yeast cake from the BendixTwoSpeedIndiaPaleAle. I also aerated the wort. The huge yeast cake and aerated wort resulted in a very very short lag time of about 30 minutes.

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