Barleywine

5 gallons, extract with grains; OG = 1.092; FG = 1.020; IBUs = 90+

Ingredients:

• 0.5 lb. dark crystal malt (>100° Lovibond)
• 10 lbs. Moravian pale malt extract
• 1.5 lbs. corn sugar
• 3 oz. English Challenger hops
• 1 oz. Kent Goldings hops
• Starter of Wyeast 108 (Irish Ale) yeast
• 3/4 cup corn sugar for priming

Step by Step:

Put crystal malt in muslin bag and steep in 150° to 170° F water for 15 minutes. When water comes to boil, discard grain bag and add malt extract, 1.5 lbs. corn sugar and Challenger hops. Boil for 1 hour. Add Goldings for last 10 minutes. Cool to room temperature and pour into sanitized fermenter. Pitch yeast, aerate well and ferment at 65° to 70° F. When fermentation is finished, add 3/4 cup corn sugar for priming and bottle.

All-grain Version:    

Replace extract with 12 lbs. pale malted barley and mash with crystal malt at 158° F. Sparge with 170° F water and bring the runnings to a boil in brewpot.  Add Challenger hops and 1.5 lb. corn sugar to boil as in the extract version. Boil for 1 hour. Add Goldings hops for last 10 minutes. Pitch yeast, aerate well and ferment at 65° to 70° F. When fermentation is finished, add 3/4 cup corn sugar for priming and bottle.