Stone Old Guardian Barley Wine
5 gallons (about fifty-four 12-ounce bottles or thirty 22-ounce bottles)
· 21 pounds, 9.6 ounces crushed North American two-row pale malt
· 14.4 ounces crushed 60L crystal malt
· About 10 gallons plus 8 cups water
· 1.69 ounces Warrior hops (15.0% alpha acid)
· ½ teaspoon Irish moss
· 1.94 ounces Crystal hops (3.5% alpha acid)
· 1 (35 ml) package White Labs WLP007 Dry English Ale Yeast or WLP002 English Ale Yeast
· 1 cup plus 3 tablespoons light dried malt extract
I can’t stress it enough: clean and sanitize everything.
In a 10-gallon brew kettle, combine the crushed malts with 7 gallons plus 1 cup of 161°F water. The water should cool slightly when mixed with the grain. Cover and hold the mash at 148°F for 90 minutes.
For safety’s sake, set up your propane burner outside. Set the brew kettle of mash on top and heat to 160°F, stirring frequently to avoid scorching. Turn off the heat. The mash will continue to increase in temperature to about 165°F.
Lautering and Sparging
Lauter the mash according to the instructions on page 159. Once the liquid is lower than the level of the grain, begin to slowly sprinkle 3 gallons plus 7 cups of 168°F water over the grains to start the sparge. Continue sparging as instructed on page 159.
Set the brew kettle of wort on your outdoor propane burner and add water to bring the wort level up to 7 gallons, if needed. Bring the wort to a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum may develop at the surface. Skim it off and discard. Once the wort is at a full boil, put a hops bag containing the Warrior hops in the kettle and set a timer for 1 hour and 45 minutes. Stir the wort frequently during the boil, and be watchful to avoid boilovers.
At 15 minutes before the end of the boil, stir in the Irish moss. When the boiling time is over, turn off the heat and put a hops bag containing the Crystal hops in the kettle. Cover the kettle and immediately begin cooling the wort quickly (see page 160).
Pitching the Yeast and Fermentation
Once the wort has cooled to 72°F, discard the spent hops and check the specific gravity of the wort with a hydro-meter. The target starting gravity is 1.103 (24.5 Plato).
Transfer the wort to the primary fermentation bucket according to the instructions on page 160. Pitch the yeast (or prepare a yeast starter) according to the instructions on page 160.
Allow the wort to ferment through primary and secondary fermentation (see page 160) at 72°F until it reaches a specific gravity of 1.016 (4 Plato).
When you’re ready to bottle, clean and sanitize the bottles, caps, and bottling equipment. Put the dried malt extract in a medium saucepan and stir in just enough water to dissolve it. Bring the mixture to a boil over high heat. Remove from the heat, cover, and let cool slightly. Proceed with bottling according to the instructions on page 161.
There you have it—the complete recipe for Stone Old Guardian Barley Wine! But wait, there's more!! Next week, I’ll re-print the recipes for Stone Smoked Porter and Stone Pale Ale and Garlic Stir-Fried Brussels Spouts.
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So to all the homebrewers out there, get busy brewing! Winter is quickly approaching and Old Guardian will help keep you warm!