Dark Cabin Fever
By Ian Cosier
Recipe is part of Recipe Index
BJCP 2021 Style - 22C American Barleywine
A rich amber barleywine with some nice interest from the darker malts. I include this recipe with a little hesitation as it was far too bitter when I brewed it in 2019 and has taken 4 years ageing for the hops to calm down. If I brew it again I will definitely tone down the IBUs to 80ish. Looking at my grain bill I suspect I was finishing off some malts, but I think the general idea was to a reasonable amount of amber to balance out the caramel malts.
The low overnight mash and corn sugar make for a highly fermentable wort and a drier, more drinkable barleywine but either of these could be omitted if you prefer something stickier.
Awards
Brew Con World Series IV (London 2021)
2nd - Strong Ales
UK National Homebrew Competition 2023 (Bristol)
2nd - American amber, brown and strong
Measures
- IBU 117
- ABV 9.9%
- OG 1.081
- FG 1.007
- EBC 41
- Batch Size 30L
Ingredients
Water
- 2:1 Sulphate:Chloride
- Target 200ppm:100ppm
Malt
- 57% Pale Ale (Crisp) (7.9 EBC)
- 14% Vienna Malt (Simpsons) (7.5 EBC)
- 9% Caramel/Crystal Malt - 60L (118.2 EBC)
- 6% Amber (Crisp) (54.2 EBC)
- 6% Munich Malt (Simpsons) (21.5 EBC)
- 2.5% Caramel/Crystal Malt - 80L (157.6 EBC)
- 1% Carafa III (Weyermann) (1034.2 EBC)
- 5% Corn Sugar (Dextrose) [Boil] (0.0 EBC)
Hops
- 76 IBU Columbus (Tomahawk) [17.00 %] - Boil 60 mins
- 17 IBU Centennial [10.00 %] - Steep/Whirlpool 30 mins
- 10 IBU Chinook [10.00 %] - Steep/Whirlpool 30 mins
- 14 IBU Columbus (Tomahawk) [17.00 %] - Whirlpool 30 mins @ 80 deg
- 2g/L Chinook [10.00 %] - 3 Days dry hop
- 2g/L Centennial [10.00 %] - 3 Days dry hop
Yeast
- WLP001 California Ale
Process
Mash
- 6hrs (overnight) single infusion 63C.
Boil
- 60 minute boil
Ferment
- 2 mins of O2 before pitching.
- Started fermenting at 19 degrees and held until 1.020 at which point raise to gradually to 22 degrees until FG is stable.