St Thomas Barleywine

This is a 2015 BJCP style 17d beer.

Recipe: English-Style Barleywine
Volume: 5 gallons

Activity Log

Yeast Starter:

About 36 hours before brew, add 3 oz of DME to 4 cups of hot water in 2L flask. Added yeast nutrient and boil for 10 minutes. Cool in ice and water bath. Pitch vial of yeast and fit stopper and airlock an place at 72f.


Add gypsum to 7 gallons of water, heat to 170 f and add grain and rice hulls. Mash at 152 f for 60 minutes. Sparge with 170 f water until 8 gallons of runoff is obtained.



Observations of primary stage (1.034 final gravity): Transferred to clean 5 gallon carboy and fitted stopper and airlock. Disposed of hops.


Take specific gravity reading. Siphon into 2 liter bottle until 3/5 full. Pressurize with 30 lbs/sq in CO2 and place in fridge. Boil 5 ounces of corn sugar in 2 cups of water for 10 minutes. Cool and place in bottling bucket. Siphon remainder from carboy into bucket. Fill and cap bottles.

See St Thomas Barleywine labels here.