Thursday, July 29, 2010

Mild Malt Barley Wine

A Barley Wine strength beer brewed only with mild malt. Weird, definitely made a few heads turn at the home brew shop. The recipe for this came from Ron and Kristen at the shut up about barclay perkins blog. The recipe is for Barclay Perkins 1839 XXX Ale. An X ale for the Barclay Perkins brewery denoted a beer that was served fresh, this is the recipe for the stongest of their Mild ale line up thus the XXX.*

I'm curious to see how the hop presence comes though on this one, the huge charge of low alpha bittering hops should add a very tannic and drying note to the beer.

I'm a little worried about the malt though. I went with the Briess malted "ashbourne mild malt" because Paul's mild malt isn't available locally like it used to be. When I bit into the grain it didn't have any biscuit like flavors that I would associate with a grain that is malted to an English pedigree.

Barclay Perkin's 1839 XXX Ale

1.100 OG
1.020 FG
6.5 Gallons
10.3% ABV
87IBU rager
90 minute boil

24 # Briess Ashburne Mild Malt

Mashed at 150 for 90 minutes
mashed out at 168

collected 8 gallons of wort at 1.080


5.25 oz Kent Golding @ 4.5%AA @ 90 minutes

I used mostly imported plugs, 1 oz of the charge was Yakima grown Goldings

fermented 5 days at 65 degrees and then let the temperature rise into the 70's to help the beer attenuate and clean up.

* I don't actually think that this is a mild just because it has the X designation. There is no way in hell that this was drunk green let alone 3 months out. As far as modern labels go this is Barley wine or strong ale.


  1. Looks cool, I'll bet you could brew a wicked Barleywine with that Glen Eagle Marris Otter malt, but it would be pretty dark
    (partigyle brew idea?).

  2. I would love to get my hands on some of that Glen Eagle MO. So Barley wine and then cap it into an esb or something? How about a smaller running of a barley wine and then pull 2 more gyles of a 1060- 1070 ish beer? too much work? haha

    so I forgot to tell you yesterday. Check out the last let's brew wednesday. The recipe is for JW Lee's 1953 Best Mild ( can't get any more BJCP classic then that) the grains and number's are intersting to compare and contrast to the mild/scottish that we brewed. It's pretty much the same grain bill but held to different percentages.

  3. Any notes on this you'd like to add? I'm thinking of doing something similar and I'd like to know if you were to brew it again what you would do differently...


  4. This most definitely was a Mild Ale and drunk young. The Keeping version was KXXX.