Widefoot Barleywine

Back to the Recipe Vault.

This beer won Best of Show in the 2006 California State Homebrew Competition. First Place, Barley Wine.

Ingredients for 5 1/4 Gallons

Malts

Hops

Yeast

Procedure

Mash-in with 6 gallons of water at 170°F. Target temp 152°F
1 hr 20 min. starch conversion.
Sparge with about 28 Qt water at 170°F. Add 4 gm gypsum to control pH.
Collect about 7 gallons of wort and start boil.
Skim hot break for about 40 minutes prior to first hop addition.
Ferment at 68°F for 14 days.
Dry Hop in secondary, 15 days
Prime with 150 grams priming sugar

O.G. 1.097
F.G. 1.022
118 IBU

Judges' Comments (40.5 points)

Woody cedar aroma, some citic hops and subdued malt. Elegant, restrained, well balanced and complex. Crisp dry finish. A bit of age apparent. Digging hard to find a fault.

Brewers' Comments

The amarillo hops really stood out early in this beer. Later, they faded a bit and the malt matured out. This beer was 11 months old when it won best of show.