Castle Malting: Beer recipe Barley Wine
Barley Wine Beer recipe
ABV 10% Color 60 EBC Bitterness 50 IBU
A strong top-fermenting ale, with a high alcohol level. It is called barley wine because it can be as strong as wine. But since it is made from malted barley rather than grapes, it is, in fact, a beer. This beer is made to be appreciated in the winter by the fireplace. it is excellent with dessert.
Glass: Goblet Glass
Temperature: 4 - 10°C
Be careful with your equipment efficiency to reach the right OG. If needed, use Dark Cardy Sugar to adjust it.

Château Pilsen 2RS 50% // 17.7 kg
Château Melano 25% // 8.8 kg
Château Cara Ruby® 10% // 3.5 kg
Château Abbey® 15% // 5.3 kg

Nugget (12.0% aa) 45 IBU // 130 g
Tettnang (5.0% aa) 5 IBU // 170 g

SafAle S-04 80 g
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 2.5 L/kg
Mash-in at 62°C
Rest for 60min at 62°C
Rise to 68°C at 1°C/min. Rest for 15min at 68°C
Rise to 72°C at 1°C/min. Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min. Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 90min.
Hop addition 1: After 30min add Nugget.
Hop Addition 2: After 80min add Tettnang.
Whirlpool to remove the trub
Total evap 9.0% Batch size 100L OG 21.0oP Efficiency 80%
Step 3: Fermentation and Maturation Cool down the wort to 16°C and pitch the yeast. Ferment at 16°C for 2 days then rise to 18°C. Once the fermentation is done (FG reached and off-flavors removed – about 10 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 10 days.
Attenuation 82% FG 3.80oP
Step 4: Cold Aging and Packaging Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.4 volumes of CO2. The beer is ready to package and drink. Enjoy! *For refermentation in the bottle, add brewing sugar and SafAle F-2.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline allowing you to add a personal touch to your beer. Please note that some modifications may be required to meet the specific technological conditions of the brewery defined by equipment, water etc.
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Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium
Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234;;
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB