Purchase our American Burleywine recipe here.


Click here for printable instructions.


RECIPE INCLUDES:

  • 1 Can Diablo IPA Brewing Extract
  • 1 Can Northwest Pale Ale Brewing Extract
  • 2 Packets Dry Brewing Yeast (under lid of Brewing Extracts)
  • 1 Packet US-05 Dry Ale Yeast
  • 1 1/2 oz. Packet Centennial Pellet Hops
  • 1 Muslin Hop Sack
  • 2 Packets No-Rinse Cleanser

 

WARNING: Due to the large amount of malt, your keg may overflow or explode! Maintaining proper fermentation temperatures towards the lower end of the yeasts range is key to preventing this problem. (See brewing instructions for details).


Additional Information

OG: 1.099 (approx.) -- FG: 1.024 (approx.)

Suggested conditioning time is 8 to 10 months if you like a malt forward Barleywine, less if you like it hoppier (4-6 months).

Flavor: Hoppy

ABV (alc/vol): 10.0%

SRM (Color): 15

IBU (Bitterness): 99+

 



STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)


NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation. 

    1. Remove the yeast packets (not needed for this recipe) from under the lids of the cans of Brewing Extract, then place the unopened cans in hot tap water.
    2. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring water to a boil, then remove from heat
    3. Open the Brewing Extracts, and pour the contents of the cans into the hot water. This mixture of unfermented beer is called wort.
    4. Fill keg with cold tap water to the 4-quart mark on the back.
    5. Pour the wort into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Stir vigorously with the spoon or whisk. 
    6. Sprinkle ONLY the US-05 yeast packet into the keg, and screw on the lid. Do not stir. 
    7. Put your keg in a location with a consistent temperature between 59° and 75°F (15°-24°C), ideally about 69°F and out of direct sunlight. Ferment for 14-21 days.
    8. After approximately 3-5 days, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
    9. At the 1 week mark, sanitize your muslin hop sack and place the contents of all the pellet hops packet into the hop sack tying them closed, then trim away excess material.
    10. Open the lid of the fermenter and toss in the hop sack, replace lid. You'll leave the hop sack in the wort for the duration of fermentation.

Your fermentation will usually reach its peak at about 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2-3 weeks.

After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process. 

Step 3: BOTTLING AND CARBONATING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)