Old Backus Barleywine
Free State Brewing Company, Lawrence, Kansas
English Barley Wine recipe for 5 gallons
2 oz black patent malt
¼ lb medium crystal malt
12 lb pale malt extract syrup
1 oz Target hops, 60 minutes before end of boil
½ oz Northdown hops, 30 minutes before end of boil
2 oz East Kent Goldings hops, 10 minutes before end of boil
English or British ale yeast
¾ cup corn sugar
Bring three gallons warm water to 160°F. Crush grains and steep in hot brewing water for 30 minutes. Remove grains and add extract, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one week or until finished. Transfer carefully into another container. Dissolve corn sugar into finished beer, bottle, and store at room temperature for two or three weeks, then chill and enjoy.
Note: For best results, use three packages of yeast, or make a starter. Because of the strength of this beer, you may find fermentation becomes sluggish toward the end, so be patient.