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Home » Recipes » 2003 - AHA Award Winner - English Style Barleywine
2003 - AHA Award Winner - English Style Barleywine
Style:    12.1 English Style Barleywine
Brewed by:    Matt Udall
Batch Size:    5 Gallons
Boil Time:    90 Minutes
Actual OG:    1.122
Final Gravity:    1.038
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
ESB Malt British 12.0 lbs
Victory Malt Briess 1.0 lbs
Crystal 7-12L Malt Weyermann 1.0 lbs
Red Wheat Malt 1.0 lbs
Caramunich Malt 10 oz
Crystal 40L Briess 8 oz
Chocolate Malt 1 oz
Pale Malt Extract Alexander's 5.0 lbs
Name Form Alpha Oz Time
Galena Pellet 12.5% 1.0 90
Chinook Pellet 10.7% 1.0 90
Nugget Pellet 12.8% 1.0 90
Northern Brewer Pellet 6.6% 1.0 60
Mt. Hood Pellet 3.9% 1.0 15
Saaz Pellet 3.9% 1.0 0
Saaz Pellet 3.9% 1.0 Dry Hop
Cascade Pellet 5.8% 0.5 Dry Hop
Man. Code Name Type Amount (Starter)
Wyeast 1028 London Ale Ale Third Generation slurry (a small spaghetti sauce jar's worth)
Mash Schedule
Step Rest Temp Rest Time Heat Water
Protein Rest 125 F 30 minutes Infusion 3.5G
Sac Rest Mid 150's F 60 minutes Decoction
Rice Hulls for Stuck Mash
What follows is Matt's Account ofhis brew session for this beer which was originally brewed in May of 2001 and took the AHA Nationals Gold Medal in June 2003.
Mash: Added 3.5 gallons of 140° water to grain, which gave a protein rest of 125° for 30 minutes. Scooped out 3 small saucepots full of grain (approximately 5 cups of grain per pot) and brought that grain to a boil, stirring the boiling grain for a few minutes. Added this grain back into the mash, which brought the temperature up to 152° to 160° depending where I measured in the mash tun.
Sparge: I first ran a couple of saucepots full of wert out of the tun, pouring it back into the tun to clarify the runnings, but the mash soon became stuck. I moved all of the mash into my cook pot and heated the mash to 174°. I cleaned the false bottom, than covered the false bottom with a layer of rice hulls. I returned the mash to the tun, then sparged, cooked, cooled and pitched the yeast.
Fermented in the primary for 22 days in my basement at basement room temperature. Moved to secondary on 06/07/01 and dry hopped. Let it sit in the secondary for 30 days, again at basement room temperature.
On 07/07/01, I primed the batch with between 2/3 and ¾ cup brewers sugar and filled 2 cases of bottles. Even though I had primed the batch with brewer’s sugar, I noticed that when I eventually started trying the barleywine, most of the bottles had little to no carbonation.
I eventually entered this barleywine in a few competitions (last year’s Pacific Brewers Cup, Quaff’s 2001 Strong Ale Festival, the 2002 World Cup), however it usually scored pretty low due to the lack of proper carbonation.
At the suggestion of Tom Wolf, I took my remaining 5 six-packs of barleywine and carefully transferred them into a 3-gallon keg (did my best to reduce oxidation). Once I dropped the keg to 40°, I force carbonated to an acceptable level. I than used a homemade counter pressure filler (thanks to Kent Fletcher) to rebottle the remaining barleywine. I took a couple of bottles to a Falcon meeting and found that most who sampled it thought it more closely fit the English style.
This recarbonated barleywine went on to take a first place in category 12 in the AHA western region, and first place for category 12 at the nationals.

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