In this week’s Homebrew Wednesday I start off by recapping my English Barleywine brew day and what I learned from it and then move on to the footage that I filmed on and after brew day. Enjoy and Cheers!

HIBC Barleywine 2013

15lbs Maris Otter Pale Malt

1.5lbs Crystal/Caramel 80L

1.25lbs Vienna Malt

1.25lbs Victory Malt

0.80 oz Chinook @ 60 minutes

1.5 oz Centennial @ 20 minutes

1.5 oz US Goldings and 0.50 oz Chinook @ 10 minutes

0.50 oz Centennial, 0.30 oz US Goldings, and 0.25 oz Chinook @ Flameout / Whirpool (steep for 15-20 minutes)

Yeast: Wyeast 1335 British Ale II – 2 liter starter.

68% Mash efficiency / 90 minute boil / OG 1.090

Note: pre-boil gravity was adjusted with 2 lbs of DME.

Primary Fermentation: 2.5 weeks with blow off tube

In secondary (7-10 days):

3 oz Bourbon Soaked Oak Chips (1.5oz American Oak, 1.5oz French Oak)

1 oz Oak Chips (1/2 American, 1/2 French)

3 oz Bourbon

Yakima Valley Hops

Bitter and Esters homebrew shop (online orders available)