American Burleywine - Archived

American Burleywine - Archived is rated 4.5 out of 5 by 4.
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Looking for a beer to share with Granny? This is not that beer. Bold, brash and big, it is the biggest of all beers: an American Barleywine. Wine you say? Not for a manly man such as me! I need a beer that makes a statement!

For this recipe you will use the yeast under the lid of your brew can plus the extra packets of yeast included. You will pitch a total of 3 packets of yeast or if you did get US-05 Dry Ale Yeast, you will just pitch that yeast.

Out of stock

This recipe has a lot of fermentables. Put your fermenter somewhere safe in case it leaks during fermentation. 

What You Get

1 Diablo IPA Brewing Extract (HME)

1 Northwest Pale Ale Brewing Extract (HME)

3 Packets of Dry Brewing Yeast (2 Under the Lid of the Brewing Extracts)

1 Packet of Centennial Pellet Hops

1 Hop Sack

1 Packet of Safale US-05 Dry Ale Yeast

1 Packet of No-Rinse Cleanser

For Fans Of

Sierra Nevada Brewing Bigfood Barleywine

Stone Brewing Old Guardian Barleywine

Brew Specs

Flavor: Malty

Original Gravity: 1.099

Final Gravity: 1.024

ABV: 10%

SRM: (Color): 15

IBU: (Bitterness): 99

STEP 1: Sanitizing

Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

2.Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

3.To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close.

4.Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

5.After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to 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 packet from under the lid 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 the mixture to a boil then remove from heat.

3. Open the can of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

4. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

5. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

6. Stir your wort mixture vigorously with your sanitized spoon or whisk.

7. Sprinkle the 3 packets of yeast into the keg, and screw on the lid. Do not stir.

Put your fermenter in a location with a consistent temperature between 70° and 78° F (21°-25° C), and out of direct sunlight. Ferment for 14 days.

STEP 3: Dry Hopping

Dry hopping is the process of adding hops to a beer which will impart more hop flavor and aroma in your beer.

1. At day 14 of the brewing process open the packets of pellet hops. Remove the lid from your fermenter and quickly pour in the packets of hops and put the lid back on your fermenter.

STEP 4: Bottling & Carbonating

After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

1.When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.

2.Distribute the cleaning solution equally among the bottles. Screw on caps (or cover with metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

3.Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide

4.Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

5.Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

6.Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow to sit for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 

Tip from our Brewmasters

After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

This process is called conditioning and during this time the yeast left in your beer can help clean up any off flavors. Almost everything gets a little better with time and so will your beer.

Rated 5 out of 5 by Bmac from Big, bold and very good!!!! A very big brew, excellent body. Bottled in Feb 2014, used 22oz bombers, just had the first taste this past week and it was well worth the wait. Great legs, strong but very smooth......just one will due!!!!!! Must be patient with this one!
Date published: 2015-05-02
Rated 5 out of 5 by Shrike from A Tasty Powerhouse I bottled this right around four months ago so I decided to pour the trub bottle and give it a try.  The description says that between four-six months, it's hoppier, then the malt becomes more predominant after that.  Well, this is a hoppy barleywine at the moment and I mean that in a good way.  There's a rush of bitterness as you take a drink that gets quickly balanced by the malt.  The hoppy bitterness returns on the aftertaste, then fades again. This is a powerful brew; it's the equivalent of drinking wine so it's not a "slam it to quench your thirst on a hot summer day" brew. I'm really looking forward to tasting this over the coming year to see how it develops.  I must say, it is a bit darker than I expected, but that really doesn't bother me.  Taste is what's important and this is definitely a tasty brew!
Date published: 2017-05-16
Rated 3 out of 5 by Ohio from Not Tried I have made a couple batches of this beer. I have not tried it yet as the lagar time is so long that it is not ready to drink. I hope it will be good.
Date published: 2017-06-05
Rated 5 out of 5 by Aftrekker from Very smooth Definitely will brew this again. Next time I will add oak chips soaked in whiskey.
Date published: 2017-06-27
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Will I need to use all 3 packets of yeast

Asked by: Yankee
No, the 2 packets of yeast under the lid of the brewing extracts are not needed for this recipe. You only need the US-05 yeast.
Answered by: SarahBeer
Date published: 2016-01-11

Can I store the bottles in a room at 74 degree F? 8 months to 1.5 years old.

Asked by: stg1porter
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